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Sugar and chocolate decorations

Sugar work

Take slightly cooled yet still runny and sticky caramel on a spoon. Get the caramel so it is starting to dribble off. Using the back of a wooden ladle, drizzle in light strings and wrap the caramel around the spoon. Pull off in little spring-like shapes and cool. As it cools, you can make it into shapes and figures as desired.


Chocolate work

chocolate decorations Set up a baking sheet with parchment paper to line it. Take the chocolate of your choice and melt it. Place it in a piping bag (or a plastic bag with the tip snipped off). Pipe the chocolate in different shapes and designs onto the parchment paper. Let sit at room temperature (not too hot or humid) overnight. Peel off with a spatula and use to decorate.

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