Pulled Sugar Showpiece
Parrot

The three elements of sugar work are present here in pulled, blown and poured sugar. The base and supporting stand are made of clear, uncolored poured sugar.  The pineapple and parrot body from blown sugar and the remainder, including the orchids, are crafted using pulled sugar.

As the sugar cools rather rapidly it is imperative to develop ones technique in order to work with it quickly.  Learning the art of pulled sugar is challenging on ones own as it requires tacit knowledge.  Pastry and confectionery schools that specialize in this type of work  are a good place to learn.