In pastry school, we learned dozens of techniques for making sugar look like all kinds of things: ribbon, balloons, delicate flowers, and even sponges. I love having these skills in my wheelhouse because it's great to be able to jazz up a simple dessert with a little sugar work for special occasions. Of all the sugar techniques I've learned, making spun sugar is my favorite way to add some drama to desserts.
'spun sugar' on Serious Eats
Using spun sugar as a topper for desserts is a great way to turn something ordinary into extraordinary. For a cleaner look, create a simple template to catch the strands of pulled sugar, or simply gather the sugar strands together into a free-form ball. Use for topping cupcakes, cakes, individual custards, or even ice cream sundaes.