I recorded it and I heard her say isomalt. It looked like ice cube trays...
Not sure how to do it
That was the most beautiful idea for a cake! I loved it, but have never done anything like that. Would love to learn how to do that.
It is a sugar substitute. You can buy it online at MANY sites
Thanks, I just saw the tutioral on Friday for the Beer bottles and want to try that so I wasn't sure if was something other than sugar..ie the isomalt. What is the advantage of using isomalt over sugar?
You can get isomalt hotter than sugar. When sugar gets hot enough it usually goes a little caramel color so you cannot retain the clear colorless quality. Isomalt does not respond to the humidity as much. You can re-melt isomalt but not sugar. Sugar is much cheaper.
When you work with sugar you need to have some equipment like a heat lamp and a torch at a minimum.
Bummer I missed this. We got rid of cable.
Thanks, I just saw the tutioral on Friday for the Beer bottles and want to try that so I wasn't sure if was something other than sugar..ie the isomalt. What is the advantage of using isomalt over sugar?
You can get isomalt hotter than sugar. When sugar gets hot enough it usually goes a little caramel color so you cannot retain the clear colorless quality. Isomalt does not respond to the humidity as much. You can re-melt isomalt but not sugar. Sugar is much cheaper.
When you work with sugar you need to have some equipment like a heat lamp and a torch at a minimum.
Well rather than saying you can get it hotter, I mean you can but it actually can also be used at a lower temp--I'm no sugar guru but I've been playing with it lately. It's a lot of fun.
I did not comparison shop--I get lost in the details--I got mine from ChefRubber.com --27 pounds for eighty something dollars.
Someone else will probably speak up with a better deal here any minute.
Sometimes you can buy Isomalt at stores at "whole food"-type stores in the bulk section. I have only purchased it online once - from pastrychef.com, but I think they were higher priced than what k8 quoted from chefrubber.
...Those tiles were amagazing! But after buying isomalt and trays....what we do? Instructions anyone?
been researching online flowermoon...looks like any other hard candy. Heat to 300, flavor, clor and pour into the trays. If using sugar there is a recommendation on baking 9 1 1 to heat only to 290 to avoid alot of caramel color and also heat as fast as possible (highest heat your stovetop will go to) to avoid the mallaird effect browning the protiens inthe sugar.
Wilton has silicon brownie trays that will do the trick. You have to boil the isomalt with 10 percent water, brush down the sides with water, do not stir. using a thermometer, the sugar has to come to a certain temperature, then you swirl in your food color which will bring the temperature back down slightly. Once it comes back up to temperature, quickly take it off the heat and shock the bottom of the pan in cold water to stop the cooking. You can then pour into the molds.
It's late and I unfortunately don't have the exact temperature so you'll have to research this a little...I want to say it's 315F but please don't quote me, double check on that.
Disclaimer: severe burns can occur with hot sugar 
how do you cool it down? do you mix it with water? Thanks!
I guess I am tired too...You said Target.com. Found them! Thanks everybody!
No, don't do that. You have your pot with the hot sugar mix and have some cold water pooling in your sink ready when you need it. Just dunk the very bottom of the pan in the water, just enough to allow the cold water to "shock" the hot pan to stop the cooking process.
ONE MORE MAJORLY IMPORTANT THING: I don't know why Keegan said it was an ice tray because it was not. If you use a good ole' ice tray it will melt and make a heaping mess and you do not want to touch the sugar when it is hot or you will get severe burns. Use a silicone tray....the ones she used were the Wilton ones that have multiple cavities. I saw them at the store and I want to say Wilton is marketing it as a brown pan or something but it is silicone so it works and that is exactly what she had, just groups of them.
I dont think they could be regular ice cube trays because they are tapered and these tiles were perfectly rectangular.
I believe she used something like this:
http://www.amazon.com/dp/B000NO3ZGY/?tag=cakecentral-20
I am SO excited to try this! I'm getting married in a year and making my own wedding cake... I had no idea what I wanted to do until tonight, and now my fiance and I am psyched to design a cake with these tiles!
Is it possible to flavor the isomalt when making these tiles, I wonder???
I mean peppermint obviously... But will it mess with the consistency? And what about flavors other than peppermint, how would I achieve this?
I just ordered my silicone trays from Amazon to try this out, and I noticed that they come in alot of different shapes. I ordered the squares plus the stars, hearts, shells, orcas, and another pkg with numbers. You can also get an alphabet set. Thought to mention it in case anybody wanted to try different shapes as well.
http://www.target.com/Perfect-Cube-Ice-Trays-pk-Red/dp/B000O19L0K/ref=sc_ri_1?ie=UTF8&pf_rd_r=0JBAVPKMMZND9PT2RHHQ&pf_rd_p=471801991&pf_rd_i=B001IAG5IC&pf_rd_s=bottom-11&pf_rd_m=A1VC38T7YXB528&pf_rd_t=201
The trays that Target.com sells ( the red ones) are silicone
I really like the waves she did on the cake. It looked like she did the upper part of the tier blue, the lower part green, fading down to blue. Then what looked like royal icing brushed embroidery technique to make these really lush, frothy looking waves at the point it went from green (water) to blue (sky). Incredible!
I loved the tiles too!
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