Angi Carlile of Liberty Hill, Texas, pipes most bubbles in run sugar pieces by holding the bowl high above the pasty bag when pouring the sugar. "As I pour the mixture into the bag, the bubbles pop!" she said. Mari Senaga of Kent, Wash., uses Saifun Noodles to create supports for fondant spirals, loops, and curls. "Soak them, then shape them to the desired shape, tape down the ends to dry, because they will shrink," she said. "When they are dry, thread them through fondant, gumpaste, or chocolate clay for support on flower stems or beads. They can also be used for stamens!"
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