Pumpkin and Spice

I always think I don't have much of a sweet tooth... But I think I may be deluding myself. Really, what is a "sweet tooth"? It's just a label, isn't it? I do know that I'm impulsive and impatient, and I want what I want now- regardless whether it's candy or pizza or that cute dress at Betsey Johnson. Luckily (or unluckily, depending on how you look at it) when the sweet tooth starts screaming, there's plenty of ways to quiet it here in Park City. Aside from work (which is where I get my cookie dough/lemon bar fix) two of my favorite sugar emporiums here in PC are Dolcetti's Gelato and Sugar Buzz Candy Boutique.

Dolcetti's Gelato

I looove frosting. I'm the one at the birthday party who wants the corner piece with all the roses piled on top and I'm not afraid to admit that when I'm done making frosting, I eat the scraps out of the bowl.

The world of frosting is big and beautiful- there are hard royal icings, cooked fudge frosting, marshmallowy meringue frostings, glazes, ganaches, and of course, buttercreams. Buttercream is probably the most popular frosting (in America, at least), but there are so many varieties...

Well, last week while the site was down, I had my final week of chocolate and sugar class. We were on the sugar module, which was a very different experience. I've made edible sugar- candies, caramel, spun sugar, but this was structural sugar. This was statues and objects modeled out of hot sugar...

Sugar sculpture isn't really home baker territory. It's pastry chef territory. Not trying to be snooty, but given that it's labor intensive, requires a good deal of specialized equipment and that the final product is only edible in the very most technical sense of the word, it's not really something one would bother with at home. It's also really hot. Really, really hot.