Modeling of Unicorn in Isomalt
Gregory GOEL, European rising star in the field of work of pulled sugar (Isomalt), will teach you, step by step, techniques and secrets to shape objects with this wonderful material that’s Isomalt. Here a wonderful Unicorn colorful, so good to eat !
As a general, you will learn how to:
use an innovative technique of modeling with Isomalt.
basic techniques of blown sugar,
basic techniques of the "Ribbon"
use airbrush and paint on Isomalt,
How to store and manipulate a piece in Isomalt
by GREGOIRE GOEL
Accessible to beginners
After a few years as a baker-pastry chef, I am passionate about artistic sugar. After working 5 years for Glucose-passion, in 2017 I start my own business with "Canne à sucre workshop" in Perroy, Switzerland.
In parallel I participated in several successful competitions including Cake International in Birmingham where I won the Best in show ! Ready to share with you my passion and my know-how of puffed and pulled sugar!