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Sugar Bubbles - Page 11

post #151 of 163
3/4/11 at 1:42am
This is great job but you also should warn the people that isomalt is actually not edible. It technically is but it causes sever stomach problems if they want to just take a tiny bite its fine but I wouldnt suggest they eat a lot of the isomalt but your bubbles are very beautiful
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post #152 of 163
6/9/11 at 12:56pm
This is AWESOME!! Thank you so much! Does the end need to be metal so the sugar doesn't melt it or can you use any pump?
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post #153 of 163
7/13/11 at 5:37am
Hi can you tell me where I can get a pump or can i use a balloon pump?
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post #154 of 163
7/16/11 at 7:53pm
Moydear... are you using like a balloon pump or a small bike tire pump. Can't make out what kind that is.
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post #155 of 163
7/17/11 at 8:25am
I think she is using a blood preassure pump
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post #156 of 163
7/18/11 at 9:12am
Metal or better yet cooper tubes work great. You have to heat the tube to remove the sugar from it.

I bought one of my pumps at ChefRubber.com
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post #157 of 163
7/23/11 at 4:22pm
Woo just bought all my stuff to try to make the sugar pump icon_smile.gif Cost me £8.01 in total. Slightly more affordable that the £50+ models online...

Super excited to try blowing sugar now.

Before I do though I'm making a three tier topsy turvy (wedge method) with a teapot as the top tier. I need to make it look as if the teapot is pouring water out. Any suggestions on how to do this with pulled sugar?
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post #158 of 163
7/27/11 at 3:44pm
my recipe turned out sticky.............can I fix it or do I need to start over
what did I do wrong[/i]
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post #159 of 163
11/1/11 at 11:06am
I am making my own wedding cake and wanting to learn how to make these, do you add your coloring while you melt the isomalt?i have tried many recipes and none seem to turn out right, maybe I'm not doing it right... help please?
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post #160 of 163
11/1/11 at 3:46pm
What colouring are you using? If it's gel colours you have to add them during the cooking process, once the sugar reaches a certain temperature so the water in the gels has enough time to cook off. I'd have to look up what that temp is though. You can find it by googling it.
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post #161 of 163
11/1/11 at 5:01pm
What colouring are you using? If it's gel colours you have to add them during the cooking process, once the sugar reaches a certain temperature so the water in the gels has enough time to cook off. I'd have to look up what that temp is though. You can find it by googling it.
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post #162 of 163
11/1/11 at 5:33pm
Quote:
Originally Posted by sweetsofmine

This is great job but you also should warn the people that is actually not edible. It technically is but it causes sever stomach problems if they want to just take a tiny bite its fine but I wouldnt suggest they eat a lot of the but your bubbles are very beautiful




This is news to me. Isomalt is beet sugar. Its edible. The only thing to remember is that when you ingest a lot you may develop diarrhoea. But I have not found anywhere which suggests it causes 'sever (sic) stomach problems'. Can you maybe share a link to back this up as I am curious now?
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Life's too short to make cake pops.
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www.facebook.com/sweetperfectioncakes (come visit sometime!)
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post #163 of 163
3/20/13 at 12:38am

what are you using to blow up the bubble ?

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I am a sweet treat creator !!!!!! 

 

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