Intro to Isomalt
Charity Pykles-GeorgeVideo Player is loading.
Class Preview
- In-depth Instruction; over 118 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Working with Isomalt
25:56
Meet Charity and start learning about isomalt with her step-by-step guidance. Learn to cook, color and cool isomalt safely and successfully!
Pouring and Utilizing Molds
21:55
Learn to pour isomalt and use molds to easily make a variety of fun shapes. Charity demonstrates these techniques by making sparkling jewels and a bottle.
Pulling Sugar
17:13
Learn to pull sugar - an advanced cake decorating technique that will widen your repertoire.
Flowers & Leaves
17:10
Build a beautiful garden out of isomalt roses and tropical petals. Charity shows you how to effectively use a flower press and luster dust with isomalt.
Ribbons & Bows
10:53
Form ribbons and bows before adding twists and turns for extra movement and glimmer.
Blowing Sugar
17:46
Charity shows you how to add air to your isomalt for beautiful and delicate design additions. You'll start by blowing a sphere and then make a 3-D goldfish!
Making Spun Sugar
6:27
Make a bird's nest or build realistic hair with spun sugar. Charity will guide you through the process with step-by-step instruction.
Description
Start with the essentials as Charity teaches you to cook, color and store isomalt, a sugar substitute used by professional pastry chefs for creating edible art. Craft colorful, 3-D cake decorations like stunning molded jewels and glimmering strings of pearls. Learn how to pull isomalt into glossy bows and beautiful flowers. Use Charity’s fool-proof technique to blow sugar spheres for balloons and bubbles. From classic techniques like delicate spun sugar to more whimsical applications like pulled sugar kelp, you’ll come away with an expert education in working with sugar.
Charity Pykles-George
Chef Charity, aka The Sugar Sorceress, is a pastry chef, cake artist and owner of dZrt Cake Studio in La Mesa, Calif. She specializes in chocolate and sugar art, in particular wedding cakes, specialty cakes and extreme cakes. Chef Charity attended Le Cordon Bleu in London and Paris and Le Ritz Escoffier in Paris. She studied sugar art under the famed André Renard, who runs his own school in Sedona, Ariz. Charity teaches sugarcraft across the country to students of all ages and has competed on TLCs Ultimate Cake-Off twice as well as Food Networks Cupcake Wars and Cake Wars.
Bonus materials available after purchase