Chapter 21
Advanced Decoration
CHAPTER
21
Introduction: Decoration Elements in History
• Started in the 16th century, pastillage and marzipan were used.
• Designing, decorating and presentation of the food and table began to be an art
• Showpieces became more elaborate:
– Cast, blown or pulled sugar
– Pastillage, gum paste and marzipan
CHAPTER
21
Elements of Advanced Decoration
• Piping Techniques
– Piping Bags: plastic, acetate, nylon and paper
• Paper cones the most convenient and sanitary
– Process for Making a Paper Cone
– Piping Mediums
• Anything with a uniform consistency to ensure there is no blockage in the tip
• Adjust consistency
• Add colorant if applicable / desired
CHAPTER
21
Elements of Advanced Decoration• Piping Techniques
– Piping Mediums
• Using Chocolate in a Paper Cone
– Filigree
– Chocolate liquor paste: made by mixing chocolate liquor and simple syrup
– “Seized” chocolate: made by adding a couple of drops of water into melted chocolate
– Must be smooth and free from lumps
• Using Royal Icing in Paper Cones
– Powdered sugar, egg whites and lemon juice
– Adjust to the desired consistency
– Dries very hard
– Can be colored or painted over after dried
CHAPTER
21
Elements of Advanced Decoration• Piping Techniques
– Paper Cone Decoration Techniques
• Sliding Method
– The tip of the cone barely touches the surface of the product
– Borders, letters and lines
• Thread Method
– The tip of the cone is held ½ to 2 inches above the surface
– More control
– Letters and lines
• Applied Method
– The tip of the cone is held just above the surface
– Embellishes the existing decoration or design
– Stop-and-go control
CHAPTER
21
Elements of Advanced Decoration
• Pastillage– Made with edible ingredients, but it is tasteless and
very hard once dried
– Used for making display pieces, small boxes and baskets, etc
– Confectioner’s sugar, cornstarch, water, cream of tartar, gelatin
– Rolled out, cut and/or molded into different shapes
– Use a sharp knife to achieve a smooth edge
– Pastillage Method
CHAPTER
21
Sugar Work• One of the most advanced pastry skill
• Requires scientific knowledge and artistic inclinations
• Ingredients
– Sugar, water and glucose
– Isomalt
– Acidic ingredients
– Calcium carbonate
– Colorants
CHAPTER
21
Sugar Work• Ingredients
– Sugar• Use a “clean” sugar
• The purity of the sugar determines the working property of the sugar
• Cane sugar is preferred over beet sugar
– Glucose• Helps to prevent crystallization
• When proper amount is used, the final piece sets harder, shinier and drier
• When too much is used, the sugar will have softer texture and difficult to work with
CHAPTER
21
Sugar Work• Ingredients
– Water
• Spring water and mineral water
• Lime in tap water create crystals
• Dissolve sugar and conduct heat
– Isomalt
• Became popular in recent years for casting sugar
• Does not need any water or glucose to melt
• Highly resistant to humidity
– Acid
• Tartaric acid
• Helps the sugar to be more elastic
CHAPTER
21
Sugar Work• Equipment, Tools and Workspace
– Equipments and tools may vary depending on which techniques are going to be used
– Work Environment
• Desired temperature and humidity
• Hygrometer
CHAPTER
21
Sugar Work• Preparing Sugar Syrups
– Place the water, and then the sugar in a pot
– Stir to dissolve sugar over medium heat
– Brush down the sides
– Skim off the impurities on surface
– Addition of calcium carbonate and colorants
– Cook to 315-330°F
CHAPTER
21
Sugar Work• Bubble Sugar
– Result of loose, free bubbles that occur in sugar when it hits a layer of alcohol
– Process for Making Bubble Sugar Using Alcohol
– Process for Making Bubble Sugar with Glucose
• Rock Sugar
– Cooked sugar syrup, royal icing and agitation
– Resistant to humidity
– Can be colored or airbrushed
– Process for Making Rock Sugar
CHAPTER
21
Sugar Work• Spun Sugar
– Commonly used for decorating plated desserts
– The cooked sugar is quickly thrown off over two metal bars
– Susceptible to humidity
– Spun Sugar Process
CHAPTER
21
Sugar Work• Piped Sugar
– Use double- or triple-thick paper cones with a fine tip
– Special care must be taken to avoid burning
• Cast sugar
– Sugar is poured into metal or silicone molds
– Templates can be made with modeling paste
– Cast Sugar Process
CHAPTER
21
Sugar Work• Cast Sugar
– Cooling Cast Sugar
• The colorants should be added at the end of the cooking
• Slowly mix the colorant to avoid incorporating air bubbles
– Casing
• Work on a flat and smooth granite surface
• Always place a liner under silicone mats or vinyl
– Process for Casting with Modeling Paste
CHAPTER
21
Sugar Work• Pulled Sugar
– To create delicate decorations like ribbons, flowers, leaves and corkscrews
– Satinizing the sugar
– Requires the most practice among all the sugar works
– Pulled Sugar Recipe
– Pulled Sugar Process• Sugar Syrup Considerations for Pulled Sugar
– The color turns yellowish when cooked too slowly
– Limit grains of sugar as little as possible
CHAPTER
21
Sugar Work• Pulled Sugar
– Pulled Sugar Process
• Coloring Pulled Sugar
– Alcohol based colorings
– Add the colorants at the end of cooking or after pouring on silicon mats
– Satinize
• Considerations for Satinizing Sugar for Pulling
– Overly satinized sugar has dull and opaque appearance
– Pulled Sugar Shaping
• Maintain the consistency of the sugar
• When the sugar is pulled and cooled at the same time, it becomes bright and shiny
CHAPTER
21
Sugar Work• Pulled Sugar
– Process for Making Pulled Sugar
• Flowers and Leaves
– Work under heat lump to slow down hardening
• Ribbons
– Sugar with multiple colors is lined up, pulled and folded to create fine stripes
CHAPTER
21
Sugar Work• Blown Sugar
– The technique mirrors glass blowing
– Sugar Syrup for Blown Sugar
• Same as for pulled sugar
• Finish piece is typically airbrushed
– Process for Blowing Sugar
– Elements Made by Blowing
• Figures, forms, animals, etc
• Grapes
CHAPTER
21
Sugar Work• Sugar Showpieces
– Requires practices and mastery of all the components
– Detailed plan and execution is must
– It is very helpful to make a model out of cardboard
– Showpiece Bases
• The size and thickness are determined by the design and size of the piece
CHAPTER
21
Sugar Work• Sugar Showpieces
– Showpiece Support systems
• Should be in harmony with the design of a showpiece
– Attaching Sugar Pieces
• Smaller elements are attached by heating a small area
• Larger elements require reinforcement by piping cooked sugar
CHAPTER
21
Sugar Work• Handling and Storage of Finished Sugar
Pieces
– Use of surgical gloves
– Avoid humidity when storing
– Use of humectants and dehumidifier
– The humidity loses the shine and satin finish
– Care differs depending on the location and climate
CHAPTER
21
Conclusion• Many ways to apply creativity and design to
pastry products
• Choose an appropriate design and technique for each occasions