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How To Make Beautiful Pulled Sugar Ribbons & Bows With Le Cordon Bleu

With Le Cordon Bleu

Difficulty Hard

Broken Video?

In this tutorial Chef Julie will demonstrate how to make these stunning shiny multicoloured sugar ribbons and bows. Learn step by step with amazing hints and tips on understanding how to layer, cut and smooth the satinised isomalt into coloured strands to twist into curls and perfect delicate bows. Julie also highlights the importance of always working in a safe environment when handling hot sugar. For more information on ‘Le Cordon Bleu’ and understanding Isomalt and its uses, then check out our other videos below.

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Rose Wilton Paste Food Colouring

8 Large Sheets Of Double Sided Silicone Paper (folded)

Bake 'n' Roast Baking Sheet 36 x 26 x 1cm (Utensa)

125g Colourless Ready-Tempered Isomalt

Sugarflair Paste Food Colouring - Melon

Roll Of Greaseproof Paper

Little Venice Cake Company Midi Soft Grip Scissors

Deep Fry And Jam Thermometer

Protected Heat Resistant Gloves (purchase locally)

Heat Lamp or Microwave (purchase locally)

Heat Resistant Silicon Mat (purchase locally)

Satinised Coloured Isomalt - Red / Yellow

Tea Towel (purchase Locally)

Spirit Burner or Candle (purchase locally)

Sharp Kitchen knife (purchase locally)

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