I'm studying the Grand Diplome at Cordon Bleu in London

We started the sugar work this week with another poured sugar centrepiece. I had worked out what I wanted to do beforehand and had all my equipment ready

Next we did some pulled sugar and made a 2 colour ribbon and bow.

Following that we did some blown sugar, which is a similar technique to glass blowing, just more edible. Here’s my sugar apple.

Then we did an underwater scene with corals, piped sugar fish and blown sugar fish.

Here’s a close-up of my fish.

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