"Sugar art" refers to the sugar, glucose, or Isomalt, etc. through the ratio, Boiling sugar, Pulled Sugar, Blown sugar processing and other modelling methods, to produce with the ornamental, edible and artistic decoration of independent food or food processing, the sugar art products rich in brilliant colour, texture-clear, 3D effect clear, is the Western Desserts most extravagant display of goods or decorative material. In developed countries and luxurious hotels, "sugar art" products and "chocolate" add-ons products has been developed to a certain level, these two add-on’s and fresh fruit with the use of Western Desserts is the most perfect combination of decoration, and the usage is more common. The textures and materials of the butter icing flower are not comparable with “sugar art” product. High-grade cakes rarely use butter icing flower to decorate. At the international level icing flower only be deemed as a small division skills to deal with. Combination of decorative materials can fully reflect its beauties and style, giving a devisable feeling of colour, aroma, flavour and shape, from which embodies the characteristics of a food culture to the appreciation of art. In addition, the use of artistic add-on’s is more convenient, saving time and effort, the artistic effect produced is incalculable. "Sugar art" products and chocolate products are part of the project that must be done to test contestants’ skill and art in the formal large-scale International Western Desserts Competition. "Sugar art" are shaped under high-temperature environment, from boiling to a finished product, "sugar" need to go through several chemical reactions and physical reactions, and will be interfered by other factors. The person who operates must go through a period of scientific training and practice in order to have some pull, pluck, blow, dip and other basic modelling techniques to feel the “attribute” of the sugar.
