Shop Mobile More Submit  Join Login
Sugar Springs by cakecrumbs Sugar Springs by cakecrumbs
#Still-Life-Stills' theme for April's challenge is fragile. As soon as I heard it, one thing immediately came to mind: spun sugar.

No medium I have yet encountered in culinary art has been so fragile as spun sugar, and none has given me as much grief. It needs to be heated to the right temperature then the cooking process stopped immediately. It then needs to be let to cool until it is perfect to work with, a window of time that is fleeting at best. When it sets the lightest of touches can break it. Any heat or moisture in the air of the surfaces it touches will cause it to dissolve right before your eyes. Many decorations will only last several hours at ideal conditions before it also disappears.

It took me a while to nail basic spun sugar, but I'd had no such luck with other spun sugar decorations. The last time I tried it, I followed a variety of caramel recipes and instructions and could not make it work. The spun sugar springs I was trying to make to adorn a cake didn't even get close to working. I gave up and used something else.

I used the contest an an opportunity to revisit my nemesis. This time I didn't even bother to measure the sugar, water or temperature and just eye-balled it. And I finally nailed it. Pretty excited about that.

Other spun sugar:



________________
Follow Cakecrumbs on :facebook:: [link] or Tumblr: [link]
Add a Comment:
 

The Artist has requested Critique on this Artwork

Please sign up or login to post a critique.

:iconandy204:
andy204 Featured By Owner Sep 18, 2013  Hobbyist Traditional Artist
how do you make those? :iconimshockedplz:
Reply
:iconclampigirl:
Clampigirl Featured By Owner May 10, 2013  Hobbyist Traditional Artist
Such a pretty photo~ :heart:
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner May 13, 2013
Thank you!
Reply
:iconclampigirl:
Clampigirl Featured By Owner May 13, 2013  Hobbyist Traditional Artist
You're welcome! :D
Reply
:icondrfarrin:
drfarrin Featured By Owner Apr 29, 2013  Hobbyist Photographer
wow, just as impressive as your spun sugar bird's nest! Keep it up!
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 29, 2013
Thank you!
Reply
:iconjiyurakka:
JiyuRakka Featured By Owner Apr 25, 2013
haha :gimme:
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 26, 2013
*gives* :la:
Reply
:iconninina-nini:
Ninina-nini Featured By Owner Apr 25, 2013
Whoa, looking great! :clap:

What did you put it on to get the shape? Some sort of cylinder?
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
I used a cannoli form. I know some people use utensil handles.
Reply
:iconninina-nini:
Ninina-nini Featured By Owner Apr 26, 2013
I see. So it's quite "small" in diameter.
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 28, 2013
Yes, they're quite tiny. Perhaps a cm or less? But now you've got me thinking of making massive ones. Hmm...
Reply
:iconninina-nini:
Ninina-nini Featured By Owner Apr 28, 2013
haha.... those would look realllly springy :D
Reply
:iconmayebony:
MayEbony Featured By Owner Apr 24, 2013  Hobbyist General Artist
You truly are a *very* accomplished chef, no matter that it is your hobby and not your profession (if I'm right about that).
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
Naaaw. ♥
Reply
:iconvalentine98:
valentine98 Featured By Owner Apr 23, 2013  Hobbyist General Artist
genius
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
Thank you!
Reply
:iconvalentine98:
valentine98 Featured By Owner Apr 25, 2013  Hobbyist General Artist
no problem
Reply
:icon4-hforever:
4-Hforever Featured By Owner Apr 23, 2013  Hobbyist Traditional Artist
I've tried these!! Spun sugar is fun once you get the feel for it, but yeah...it is a pain until you reach that point. Have you tried making ribbon candy with the spun sugar?
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
I haven't yet. I love sugar work but have attempted naught but spun sugar. The ribbons look phenomenal.
Reply
:icon4-hforever:
4-Hforever Featured By Owner Apr 25, 2013  Hobbyist Traditional Artist
They are really neat- more difficult than the spirals, but still fairly simple. It's just a matter of keeping the sugar warm enough.
Reply
:iconninjaweretiger:
NINJAWERETIGER Featured By Owner Apr 23, 2013  Hobbyist Traditional Artist
Cool!
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
Thanks!
Reply
:iconninjaweretiger:
NINJAWERETIGER Featured By Owner Apr 25, 2013  Hobbyist Traditional Artist
Your welcome!
Reply
:iconzabboud:
Zabboud Featured By Owner Apr 23, 2013  Hobbyist Traditional Artist
this is beautiful :D
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
Thank you!
Reply
:iconroren001:
roren001 Featured By Owner Apr 23, 2013
Working with sugar is tough but offers up so much reward. Have you done any sugar sculpting? How many did you have to do to get the final product? I've made basic butterflies and spun sugar but never springs. I'd certainly going to try it sometime.
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
I haven't yet. Would love to give it a go one day. The results look beautiful.

As for how many, one I worked out how to wind the sugar around the cannoli form it worked fine. They were pretty easy to remove so didn't have many breakages. I just kept practising cages and springs til I ran out of sugar.
Reply
:icononigiri-s0ushi:
onigiri-s0ushi Featured By Owner Apr 23, 2013  Hobbyist General Artist
miam !!!!
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
Thanks!
Reply
:iconpokenomnomnom:
PokeNOMNOMNOM Featured By Owner Apr 23, 2013  Hobbyist Digital Artist
Cute!

That looks so delicate.
Lovely. :heart:
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
Thank you! ♥
Reply
:iconhisietari:
Hisietari Featured By Owner Apr 23, 2013
Wooow. I'm at constant battle with caramel, so spun sugar is still scaring the crap out of me. Amazeballs!! :star: I have no idea how you can shape that evil stuff into forms of your liking - you must be the queen of heat. ;)
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 25, 2013
It took me so many failures to get basic spun sugar down pat. The secret is getting to consistency right. After that it's a walk in the park.
Reply
Add a Comment:
 
×




Details

Submitted on
April 23, 2013
Image Size
563 KB
Resolution
955×1330
Link
Thumb
Embed

Stats

Views
3,298 (1 today)
Favourites
136 (who?)
Comments
34

Camera Data

Make
Canon
Model
Canon EOS 600D
Shutter Speed
1 second
Aperture
F/5.0
Focal Length
39 mm
ISO Speed
100
Date Taken
Apr 22, 2013, 8:04:35 PM
Software
Adobe Photoshop CS Windows
Sensor Size
4mm
×