1. Produce display pieces and decorative items - Sugar - Pastillage
Unit 313

2. Royal Icing
The consistency of royal icing should be firm peaks which will hold for a few seconds when held upwards on a spatula.
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3. Royal Icing
A small touch of blue colour can be added to royal icing and pastillage.
The blue colour reflects the light making it appear more white.
This effect is often used for example in washing powders.

4. Royal Icing to decorate
It is used to decorate marzipan and sugar work using the following methods:
Piping directly onto a piece of work.
Producing run-outs
Dipping
Spreading.
Image source:blogs1.marthastewart.com/.../2008/01/index.html

5. Royal Icing Run-outs. Royal icing run-outs are used for:
For collars on the edges of a wedding cake and competition pieces.
For a decorative plaque on a Christmas and celebration cakes
Image source:bakingproject.com/index.php/tag/royal-icing

6. What is Pastillage?
Is a white paste which is modelled or shaped. It will set hard on drying but it is brittle and needs to be handled with care.

7. Pastillage paste can develop a crust
Which can make it difficult to use.
This happens if it is not stored correctly.
It needs to be tightly wrapped or it will dry out quickly when exposed to the air.
If not being used ‘Keep it Covered’.

8. Pastillage too crumbly!
If pastillage is crumbly and difficult to roll.
Knead in a little more egg
white or
Knead in some royal icing

9. Before producing pastillage ….
... Some things need to be taken into account.
Dry ingredients must be sieved
Hands and equipment must be carefully cleaned.
Use stainless steel worktop or machine bowl. Aluminium will discolour the paste.
If using a machine fit with a dough hook.
The amount to be made

10. Tools used for Pastillage
Sharpe knife for cutting a smooth edge - craft knives are ideal for this.
Seamless cutters for cutting out perfect shapes.
Glass of cold water and damp cloth for wiping knives and cutters

11. Decorating Pastillage
Items which can be used include:
Marzipan
Royal Icing
Chocolate
Food Colours
Gold and Silver Leaf
Sugar Flowers
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12. Sugar Boiling
Glucose is used when boiling sugar to help prevent it crystallising.
But care must be taken; too much glucose
in boiled sugar will prevent it
setting properly.
It will be too soft and pliable.

13. Sugar Boiling
Sugar that does not set properly will spoil piped shapes because they will bend and not hold form.
The most common causes of this are
The correct temperature
(155°C) has not been reached.
Too much glucose has been used.

14. Sugar Pulling
Boiled sugar can be coloured and pulled to create ribbons and display pieces
To prevent the sugar becoming too cold, it is kept warm under heat lamps.

15. Sugar Display Pieces High quality skills are required to produce
sugar display pieces, they are time
consuming and require specialist
equipment.
This means that there are fewer
establishments able to produce
these type of items.
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16. Boiling Sugar 155°C Why is it important for a sugar
pan to be made of copper?
The copper can withstand being heated to high temperatures. It also has a pouring spout for safety, and straight sides to prevent crystallisation.
Some pan linings will melt and some solid bottomed pan will begin to come apart
155°C

17. To prevent re-crystallisation
Choose the correct sugar.
Use clean equipment.
Dissolve sugar in water over a low heat before boiling.
Once the sugar has dissolved boil rapidly, because slow boiling can cause crystallization too.
Use a straight sided saucepan and brush down the sides during boiling.
Do not stir the boiling mixture.
 Add glucose to the sugar solution.

18. Student activity Produce 2 A4 information posters
The first about ‘sugar boiling’.
Information must include 4 ways to prevent re-crystallisation.
The second about ‘pastillage’.
Information must include 3 things that should be taken into consideration before producing pastillage.