How to Make Gumpaste Hydrangeas | Global Sugar Art

[@bop5277]

I watched a flower video a few years back and in it you used gelatin to make parts of the flowers with... can't find it now. I wanted to order the molds and whatever else I need to go with them. Do you stull sell them? I sure hope so because I have thought about them constantly since I watched those videos! Those flowers were beautiful:)

[@GlobalSugarArtyoutube]

Thank you so much for the kind words. However, my Crystal Flower products are no longer made.

[@bop5277]

@@GlobalSugarArtyoutube Crying now :,( I am really sad though that I missed out on them, they were so brilliant and beautiful. Have watched your videos for years and have learned a lot! Thank you for all the work and time you put into teaching. :) BOP

[@tc247]

Just beautiful! Thank you Chef Alan for sharing your amazing work with us. I am a pretty new beginner and I have found this to be relaxing. I was a card maker for 20 yrs and before that a porcelain doll maker so I love learning different things. This is so fun and so beautiful. THUMBS UP!

[@GlobalSugarArtyoutube]

Thank you Victoria. Please like and follow my new FB page. I am doing FB live events every month! facebook.com/chefalantetreault/

[@luvella5145]

Nice one

[@MysticalWillow]

So beautiful!! My Wilton teacher and I were talking about who we watch on KZbin and your name came up! We just kept saying the work you do is so amazing and that we want to buy everything you sell on your website!

[@MrJabcross12]

Thankyou, that is by far the quickest and best Hydrangea tutorial I have seen. Thankyou for all your wonderful expert advise.

[@Folacuisine6692]

U are simply the best instructor i ve ever seen!

[@GlobalSugarArtyoutube]

Thank you so much!

[@lynettemould4827]

As always I learn from this wonderful man.

[@prettydavid627]

Lynette Mouldp

[@kenpish]

Beautiful these are one of my favorite flowers! Thank you so much.

[@GlobalSugarArtyoutube]

Thank you and be sure to follow my FaceBook page as I am now doing FB Live events! facebook.com/globalsugarart/

[@elizabethvallely4044]

Beautiful! just made them last week in decorating class same way you have they are real fun to make!! Thank you for Sharing... Liz x

[@mariewilson6402]

I wish your products were still available. You have the best tutorials and do the prettiest work!

[@manuelnieto7538]

Love your classes . Thank you.

[@oliviadiamond8701]

Very beautiful, greetings from England. Love your tutorials thanx

[@maximerojas4348]

Beautiful!! I love watching you video. You're amazing!!

[@belkisgarrido8093]

Great tutorial. Thanks. Blessings.

[@sylviavalle8321]

Graciassssss.. De.mis favoritas

[@kathlynlagmay9250]

Your are very talented and easy to learn in your words.

[@naginad65]

Thank you for a wonderful demonstration. Could you please tell me where I can buy the blue silicone mat that you have in this video.

[@GlobalSugarArtyoutube]

Nagina Deans That is one of the older Ateco silicone mats. The new ones are just as good but they are translucent blue. Here is a link- www.globalsugarart.com/silicone-mat-24-36-inches-by-ateco-p-20786.html

[@queencleo1151]

Thank you for your tutorial - great as always!!!

[@СветланаБурмутская-в2ш]

.Good afternoon! I don't know unfortunately English, but I all the same very much like your videos lessons! Everything is clear and available! Thank you the huge. Yours faithfully Svetlana.

[@isabeleller8072]

MARAVILHOSO AMO SEUS TRABALHOS

[@milagrossanchez2461]

Amazing!!

[@carmelavalley]

i learned another one great idea again thank u chef! chona from the philippines!

[@carmenalegre2096]

Gorgeous

[@clinicalthinker]

love your tutorials just ordered most of your gel colors :)

[@priyajain4922]

Hello chef,can you suggest me how to dry fondant flowers for future use.in rainy season

[@GlobalSugarArtyoutube]

Make them out of gumpaste, not fondant. When they are dry, store them in airtight boxes with moisture absorption packets to keep them totally dry.

[@priyajain4922]

Wow,thankx allot chef will try n let you know

[@sandychampa6525]

Priya Jai

[@louiseharper7850]

love the combination of green background

[@javiernoguera1104]

Very beautiful, I love

[@jaideepdatt6480]

Chef! can u please suggest any substitute of buttercream for piping practise, so that I don't have to waste butter?

[@GlobalSugarArtyoutube]

+JAIDEEP DATTA You can substitute all vegetable shortening (fat) for the butter. It will be a better icing to practice with as well.

[@jaideepdatt6480]

So chef! Can I use margarine as a shortening? In many blogs I have come across to prohibit use of these, especially margarine spreads or margarine as they are high in cholesterol and release water and make the buttercream runny!! I need your suggestion! Please help

[@isabelladavis1363]

excellent!

[@waterlilly62lori]

how many hydrangeas are customary to use in a bunch?

[@GlobalSugarArtyoutube]

+waterlilly62lori There are no rules. The bunch can be 2-3 inches in diameter or up to full size 8-10 inch bunches. You will have to choose the size you want to make and calculate the number of blossoms needed after putting one together.

[@titaguneratne2940]

Can you please give me the receipe of gum paste on this show. Thank you. Tita Prelis.

[@GlobalSugarArtyoutube]

All my recipes are located here. www.globalsugarart.com/inspirations/recipe-tutorials/icing-gumpaste-mexican-paste-recipes.html

[@deneisestigen9109]

Exactly what is the coloring called. Is it edible color powder or is it something different.

[@GlobalSugarArtyoutube]

The colorings are called petal dusts and they are edible, food grade colorings.

[@juanitagarcia2755]

GlobalSugarArt b

[@marydiaz8945]

GlobalSugarArt

[@NSTuba13]

what colors would you add to make blue hydrangeas?

[@thecakeoutlet]

How to arrange the fondant flower to the cake without wires?

[@nancydecesare8400]

Very nice, thank you :)

[@vbelenpe]

Can you place the hydrangeas in a buttercream cake? Is it too much weight? Thanks for you videos. You are very thorough.

[@GlobalSugarArtyoutube]

vbelenpe A buttercream cake should hold them in place as long as the icing is not too soft. I would not place them on a Swiss or Italian buttercream but certainly an American buttercream in firm enough to hold them.

[@peaceofgodprayerministry4854]

Thanks my teacher

[@siobhanm2866]

Thank you!!

[@rosesucree4980]

Thank you!

[@hanaahikmat8055]

I live this

[@lorraine0309able]

U r fantastic

[@alinepeletier7663]

👍 monsieur

[@heleguz]

Godo job