Desserts By Dana can do many different and custom show pieces for all occassions. They are perfect on buffets, focal points, cake toppers and to take your event to the next level. Normally Desserts by Dana uses a variety of sugar techniques and mediums including sugar, fondant, gumpaste, pastillage, and chocolate.

Overview:
Before machines were used, all candies were made by hand. As an additional pastime, candy makers started experimenting with different ways to work with sugar and the art of sugar artistry was born. The different types of sugar artistry are poured sugar, pulled sugar, and blown sugar. Spun sugar and rock sugar may also be used in sugar artistry. All of these types of sugar artistry involve the cooking of sugar syrup with the same basic ingredients.

Finishing:
Sugar pieces can be sprayed or brushed with an edible food lacquer. This will make the sugar somewhat more resistant to moisture. Note, however, that the sugar piece will require a dry storage condition. Sugar pieces can also be painted or shaded with food color using an airbrush, atomizer, or a paint brush. Royal icing, chocolate, granulated sugar, and other decorative items can also be applied onto the surface of sugar pieces to enhance the appearance of the showpieces. The proper treating of the sugar surface with lacquer or food color can only be done effectively if the sugar is dry and not sticky.

Storage:
A showpiece will keep for several months if properly stored, buy can be destroyed in a few days if storage conditions are not proper. Sugar pieces must be stored dry. Pieces should be wrapped airtight or in an airtight container. Add a substance that will keep the air in the container dry, such as calcium chloride, silica gel or quick lime. Silica gel is a chemical substance that absorbs moisture. When the crystals are blue, they are activated. When they turn pink or white, they are no longer active. They can be dried in an oven to be reactivated. Quick lime is a natural, processed rock that is very arid and absorbs moisture. It is used in the making of mortar, plaster, cement, and ceramics. Place a chunk of quick lime next to the showpiece, and replace it when it gets soft. Calcium chloride is very effective, but can only be used once. Storage temperatures for sugar showpieces are normal room temperatures. The warmer the sugar is stored, the softer its structure will be.

Handling:
Treat the sugar showpiece as if it were glass. It is sensitive to quick temperature changes and will crack if exposed to them. Avoid knocking or hitting the sugar with any force. Store the sugar on a flat surface for support, and when lifting, be sure to support it with a full hand to avoid breakage. For large blown and pulled sugar pieces, the sugar should be cooked a few degrees higher in order to give the showpiece a stronger structure. For any item which will be eight inches in diameter or more, add one degree Fahrenheit for every two inch increase in diameter.

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