So I’m not 100% happy with the results… but for first time? I think it’s not terrible, and with a little practice working with this… I’ll be good to go!
Working with Pastillage is difficult. However, making the sugar dough was a breeze! Once made, it needs to be sealed up, and trust me when I say… it hardens fast. You know when you’ve left fondant or marzipan for too long and then move the shapes or forms that you’ve created and they crack? Imagine that… but multiply by 100.
I recently ordered this amazing sugar book. The techniques they have are ridiculous. Honestly, the limits are endless with this book… and the imagination just runs and runs while reading it.
Unfortunately, it’s in German. I don’t mean unfortunately for me (because I need the practice) but for anyone interested who doesn’t speak German… I’m sorry!