How to make sugarpaste figurines

You may wonder why confectioners sometimes refuse to make a cake decorated with sugar paste figurines?

It’s not ill will but possibly too little time between your order and your event.

Creating sugarpaste figurines is a process that requires patience, precision and artistic skill. Here are the main steps in this technological process

1. Sugarpaste preparation

Sugar paste, also known as fondant/marzipan, can be bought or made at home. The basic ingredients include powdered sugar, gelatine, glucose and water. Knead the mixture until it becomes a smooth, elastic mass.

2. Coloring Sugarpaste

White sugar paste is colored using food coloring. Add a few drops of dye and knead until the color is evenly distributed. It can also be purchased already colored. It is important to use gloves to avoid staining your hands.

3. Figure Modeling

The colored sugar paste is molded into desired shapes. Various utensils such as knives, cutters, molds and modeling tools are used to create fine details. More complex figures are often made in stages, gradually adding additional parts.

4. Drying Figurines

The figurines must dry completely to keep their shape. This process can take from a few hours to several days, depending on the size and thickness of the figurines. They should be stored in a dry, ventilated place to prevent warping.

5. Assembly and Finishing

Once the figurines are completely dry, they can be assembled and finished. Smaller pieces can be glued using a mixture of sugar and water or edible paste. Additional details, such as facial features or accessories, are added using fine brushes and food coloring.

6. Storage and Use

Sugar paste figurines should be stored in dry places to prevent moisture absorption. They can be used to decorate cakes, cookies and other pastries, adding an artistic and personalized touch.

The process of making sugar paste figurines combines confectionery techniques with artistic skills, resulting in edible creations that impress with detail and beauty

But don’t forget that we are confectioners, we use techniques but sometimes we also need artistic talent!

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