NYC Cake Decorators visited Chef Lauri DiTunno at Cake Alchemy's studio last Sunday for demo on blown and pulled sugar. As a special treat, Lauri's assistant Christine showed us how to use ShowPeels. ShowPeels are one of the most fun gadgets ever! Melt isomalt to a dipping consistency, carefully "dip" a food safe mold into the sugar mixture, wipe off the excess sugar, and leave to set. When the sugar is set, carefully pull back the mold to reveal a sparking sugar piece. It's easy enough for beginners! Chicago School of Mold Making has a variety of ShowPeels for sale on their website, and also has a neat video on how to use the product.
While surfing their website, I came across instructions on how to create a custom textured mat, and how to create a textured rolling pin. A downloadable copy for the textured rolling pin is also available on NYC Cake Decorators Meetup website. Just click Files.
And for all you cakers who want to make champagne bottles to adorn your cakes, Chicago School of Mold Making also sells champagne bottle molds.
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