This is a good primer for people who are beginners in sugar crafting. The thing is, that depending on what you're making, what time of year it is (temp and esp humidity in your kitchen will always make a difference!), and most importantly what works best for you specifically, you will find that with time and practice you will understand what works best for you with regard to ingredients and the quantity of each. For instance, I've been working with sugar molding for many years. I've made these eggs in different sizes, and I've made countless decorations for cakes and so forth. What works for me depends on what I'm making; the size, the texture I want in the finished molds, color, and how stable the pieces must be when they are finished. In the case of these eggs, I do want the sugar granule texture to show, so I use half regular sugar and half superfine. If I'm making letters, numbers, or flowers and other small cake decorations I use all superfine or half super and half powdered. In any case I never use egg whites. I prefer using meringue powder and water mixed to the consistency that is right for me. It makes for a stable "glue" with no variable consistency unlike egg whites. I suggest using food color pastes versus liquid color. It's definitely more true to color, takes less amt, and is buildable up to very intense, vivid shades. Use the ratios of sugars to liquids above as a guide, you can always add more of anything as you get a feel for the work. Build color slowly.
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This is a good primer for people who are beginners in sugar crafting. The thing is, that...