in confisserie we mainly worked on two big centerpiece projects, pastillage and gingerbread. pastillage is made of corn starch, powdered sugar, gelatin, and water. you mix it for a long time, then it is this interesting moldable thing that becomes really hard when it dries. after it dries, it gets sanded and then you can even carve it, etc., and glue it together with royal icing or superglue. i chose kind of a crazy design that was really hard to put together… i made this out of paper before for fun and for wedding centerpieces. it is much easier to make out of paper. here is a link in case you’d like to try
i had dreams every night about this thing breaking and it broke like 20 times, but in the end i made it work. take that, pastillage! it was really really hard. i almost gave up. chef brown actually gave me permission to give up. but in the end, i got it to work. actually the last piece i put in i deliberately broke in half because it couldn’t fit and then i sanded it down to make it appear continuous, but it’s just an illusion. when things don’t work, sometimes you just gotta brute force it.
here’s some of the pieces. i needed 30 units. i had to make one unit out of cardstock (the base is an equilateral triangle), then use that to make a plaster of paris mold. then each piece had to be sanded and cut with a saw at like 90 degrees from two directions and the point thing had to be 30 degrees… it was pretty complicated. then i had to superglue stuff together.
hey the first one’s easy.
this one wasn’t too bad either…
number three is always the hardest one to do, even with paper. it was so hard… and the other two kept breaking…
this one was really hard too and the other three kept breaking.
by the fifth one, there’s like no wiggle room. i started sanding them down so they’d be skinnier. lots more breaking. brute force in the end…
i also made a small pyramid to act as the stand. that was so easy compared to the main thing. good thing it worked…
here’s a couple of my classmate’s ones:
these are actually socles, so they are supposed to hold croquembouche (cream puffs dipped in caramelized sugar), so at the end of the class we did that.
here’s some of them lined up in the hallway: