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Advance Sugar Display by World Pastry Champion
Rating: 5.0 out of 5(7 ratings)
75 students

Advance Sugar Display by World Pastry Champion

This course will cover the advance level of Sugar arts creating a display
Created byAPCA CHEF Online
Last updated 11/2021
English

What you'll learn

  • Learn advance sugar display
  • Learn how to bolil sugar , colour and pull sugar
  • Learn advance level of figurines and blown sugar
  • Learn advance level of Ribbons

Course content

1 section • 16 lectures • 6h 38m total length

  • Introduction0:30
  • Introduction to product3:23
  • EP1 - Patillage24:53
  • EP2 - Sugar Making31:14
  • EP3 - Sugar Cactus45:31

    Learn to craft a blown sugar cactus display by shaping sugar on copper, layering petals, coloring sugars red, gold, green, and assembling a multi-piece edible sculpture with a realistic finish.

  • EP4 - Sugar Ribbon16:00

    Learn to craft a multi-color sugar ribbon by layering green, white, transparent, and yellow sugars, pulling and cutting for a smooth, non-sticky finish.

  • EP5 - Sugar Pillar17:38
  • EP6 - Base & Sphere23:47

    Learn to craft a bronze color and transparent sugar base and sphere, cast in layers, control temperature, and assemble a glass-like display with safe, precise cutting.

  • EP7 - Snail Figurine25:39

    Watch an advanced sugar artist craft a snail figurine with a guitar neck, shaping 550 grams of sugar dough, copper coloring, and layered detailing with gold, black, and white sugar.

  • EP8 - Head & Hands1:14:16
  • EP9 - Skull54:50
  • EP10 - Sugar Hat13:19
  • EP11 - Sugar Lollipop5:56
  • EP12 - Base Assembly24:26

    This lecture guides base assembly of a sugar display, balancing cactus and flowers, and managing room-temperature around 30 degrees Celsius with parchment, vinyl, and silicone to prevent cracking.

  • EP13 - Figurine Assembly10:51
  • EP14 - Final Assembly26:01

    Securely join the base and figurines to complete a sugar display, then decorate with flowers, ribbons, and sugar pillars. Master casting, elevation, and texture contrasts for shine.

Requirements

  • No pre requirement for this program

Description

Making a Sugar display or may be any display is not an easy thing

Reason being simple that before making a display you have to come up with a design. A design which is based on a theme, have all the components who want to add in order to hi light the theme. Second is the balance which could be balance of design , balance of the structure to stand , balance of the colours and lastly balance of the components.

If you dont have this balance then for sure the display will not look good.

One always have to understand that display showcase a little smile of people face who admise the creativity of the chef. in case the display is not good or not balance, offcourse the eye appeal will not be there.

Sugar  display specially need the understanding on the boiling of sugar , how to clean the sugar and how the colour and pulling of sugar work. The sugar is very hot and have to be done in a very professional and careful manner. This topic need a continous practise in order to get a good result

Chef Loi Ming Ai, World Pastry Champion in this workshop teaches you a great world class Sugar display which have different small to big components. He will be teaching you how to make boil sugat, colour the sugar , pull the sugar , blow the sugar, making blown sugar, ribbon  flower and casting of base to support.  You will also learn how to make pastillage dough, cout outs and dry it.

Who this course is for:

  • This program is suitable for Students as well as professionals

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