Sugar Rose

Sugar pulling had a pull on me since I discovered it in my Experimental Cooking Course back in university. There is just something magical about watching it turn colours as you pull it and how it turns out is all in your hands. Of course with limited equipment and ingredients at that point of time, it led to serious injuries. But I am wiser now ^^

As my cousin is also into culinary arts, he baked a cake for my grandmother's birthday and wanted to decorate it with sugar roses. A week before that, he tried making it and it turned out very nicely. So he was confident and called me over to help him as he wanted to make the roses in two colours.

Unfortunately, it did not turn out as well as the last time. The sugar started crystallizing too quickly and breaking to create sharp blades. With my previous experience, I knew it was time to stop pulling before the sugar shreds our fingers. However, we were still determined to make some roses with whatever available, my results are below:

Guess it is also because the skill that it takes to pull sugar is not easily obtained that it keeps me interested ^^

~Determined~