Anyways I’m pretty much just regurgitating my comments on That article but Hey I wrote em so…. 😛
So I was curious why hasn’t anyone thought to use cake Decorating tips in Conjunction with the extruder.
Just a thought, seeing as you can get VERY fine detail tips for cake decorating, plus they’re stainless steel, also they have weird tips that you could do interesting patterns with.
also a variation to the “Sugar Glue Stick” is to use Isomalt, has a better workability than sugar. it can be remelted over and over, it can be colored very easily with food color.
I’ve done several sculptures using sugar and isomalt…by far I’d take isomalt over Sugar.
Melting temp of Isomalt is 165°C, no watching for crystallization or anything like that. Also you can just break or remelt any pieces that don’t work for you.
Isomalt isn’t as hygroscopic as sugar. So another benefit over using plain sugar.
As long as you keep a desiccant in the container you keep the broken pieces in, you should be able to melt it for quite awhile.
I learned and also took a class from Stephane Treand, he’s MOF(Master of France) and just a RIDICULOUS artist. Watching him airbrush is amazing.
The taste is a subtle sweet, you don’t really notice it unless you have a bit of a chef’s palate. Isomalt is the same stuff they use in cough drops or lozenges, or anything else like a hard candy that isn’t sweet. It’s edible but there’s really no point to eating it..
The Classes I took were on
Pastillage *Say it with me Pas-tee-ahj* (gelatin/powdered sugar/vinegar) I have a recipe if anyone is interested.
Here’s Stephane’s site, showing off some of his work http://stephanetreand.com/
- He’s a great guy to talk to, kind of a hacker(he doesn’t realize it). He made “Wood bark” by putting silicone on those fake wooden fireplace logs and then painting the mold with two different colors of chocolate.
- He started airbrushing on Surfboards.
But yea, some interesting stuff. Let me know if you need any help working with it or any of the other stuff I talk about.