A very light and dry sugar coral that can be used as a filler or background material for many cake decorating purposes. This recipe is a simple microwaved technique which turns a basic pastillage piece in to dry sugar foam-like coral that increases the original piece of pastillage by 10 times it’s volume.
There is no better way to create eatable clouds, rocks, coral, trees and shrubs for your cakes. By chopping (maybe with scissors) and breaking the coral in different sizes, they can be joined (with royal icing or chocolate) to make larger arrangements. One of the great things with sugar coral is that you can mix color into the pastillage before microwaving it.
This idea was actually founded and developed by Chef Yener by coincidence. The original method of rock sugar is very old and tedious. Caster sugar has to be boiled with some water to a certain degree and then royal icing added, which caused bubbling and sudden crystallization. This method often ended up with failure and even if done properly, the result was too brittle (breaks and powderizes too easily and makes it difficult to work with) and slightly brownish in color (the microwaved method stays nice and white).
We hope the recipe works out for you and we would love to hear your comments below.