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Sugar Bubbles - Page 3

post #31 of 163
is the size limited to your imagination, or after a certain point is it just ridiculous? can you cut off part of the bottom to make an enclosed dome (like a snowglobe?)...

thanks for sharing your technique! maybe one day I will be able to try it too... icon_smile.gif

c
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post #32 of 163
Thread Starter 
I find that if they are completely enclosed that it will pop from expanding air. As far as size there is a fine line when it is a circle and starts going oblong!
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post #33 of 163
Sweet! Thanks!
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post #34 of 163
I just a few minutes ago posted a message in the how to forum asking about sugar balls and isomalt!! I am pretty new to cake decorating and didn't check out all the forums.....someone on there pointed me here. I have been searching and searching on how to make these!!! Sooo glad I was directed here and found this thread. icon_biggrin.gificon_biggrin.gif
I am in a rural area in Canada and have never heard of isomalt sugar. In the recipes I have found they use either granulated sugar or sugar cubes.....since you have actually made bubbles, could you tell me if this will work?
Here are the two recipes I have found;

1000g sugar
2T white vinegar
175g water

cook to 160 C

good recipe for pulling, blowing, casting


Blown sugar bubbles

3 lbs. granulated cane sugar
1 lb. water

Bring to a boil and add 8 drops tartaric acid. Boil until it reaches
314° F. Pour onto a marble slab or a large silpat sheet. When cool
enough to handle, pull off balls marble to golf ball size, depending
on the size of the bubble you want. Attach to the end of a wooden
straw and blow. Twist the bubble and melt the end shut with a spirit
burner and cut away with scissors.

Also....do you "prepare" the end of the pump before putting the glob of sugar on? I have seen/read that some people insert items (other food or figures) into the balls...do you know how this is done? Sorry for all the questions....I just would really like to try this. Thanks for any help you can offer.
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post #35 of 163
Thread Starter 
I do not put anythng on the end. After I cut it off the sugar has hardened enough that it just twist right off. I am on my second pump and also broke a needle too!

As far as the recipes they can really can be affected by climate. I used the ratio of 3 parts Isomalt (sugar substitute) to one part water and told that was way too much water.

Believe me I am only in the infant stages of sugar. There is a member here who does amazing work and is in Cananda too.

www.kincaellan.com

His username here is kincaellan

Hope this helps!
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post #36 of 163
Thank you so much for posting your instructions! You are so talented! I love your work!
post #37 of 163
Thread Starter 
GRAMMASUE!!!

As are you and your family !! I saw your cakes in Mail Box News!! WAY TOO GO!!!
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post #38 of 163
moydear...thank you so much for his site. He really is extremely talented!! I will certainly look up his username and ask him where I could get some isomalt. And thank you also for answering my questions icon_smile.gif You have been very helpful.
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post #39 of 163
Thread Starter 
Isomalt can be hard to find In small quantity. I can get in two pound bags! Good Luck and glad I can help!

MaryAnn
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post #40 of 163
moydear.....I searched the member list and it said no member by that name icon_sad.gif but his site has an email and I will try to email him about where I could purchase isomalt. In the meantime I will try these with cubed sugar and maybe get a bit of a feel for them.....that is when I get some time icon_biggrin.gif
Did you see the swans on his site???? I just love them! Oh and you can order "sugar bubbles" from him also. I would just like to try making them myself. I enjoy creative things haha.
Thank you again
Don't walk ahead of me...
I may not follow
Don't walk behind me...
I may not lead
Just walk by my side...
and be my friend
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I may not follow
Don't walk behind me...
I may not lead
Just walk by my side...
and be my friend
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post #41 of 163
would a balloon animal pump work?
post #42 of 163
Thread Starter 
Probably but it really takes some getting used. I use long plastic pumps because it is what I am used to.
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post #43 of 163
i just looked at a previous post about bubbles, and someone mentioned a recipe with 3 lbssugar, 1 lb water and 8 drops of tartaric acid or cream of tarter (same thing?). someone said that you could also use vinegar instead of the c.o.t. but didnt give amounts. do you know? thank you!!!!
post #44 of 163
Thread Starter 
I only pull isomalt and the climate you are in palys a huge role in ratios. I was putting 3 parts isomalt to 1 part water and it was too much water.
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post #45 of 163
All right I finally got a notice that somwone posted on this topic. I'm in Montreal writting a beginers book for pulled and blown sugar pieces. a CHEAP begineers book that I'm going to use as a manual for my classes from now on it will be done by late january early february.

Anyway, and yes Montreal is amazing, anyone who has not been needs to go; Isomalt can be used on it's own, you want to melt it not boil it. The longer you boil it the harder it is to work and the more water you add to make it soft. You jsut need to melt it until it stops bubbling. In regards to all sugar you should take ATLEAST 20 minutes to melt / boil it. The longer melt creates a better molecular structure. Nothing hurts more than creating a masterpiece and having it crack or collapse because of poor preparation.

Water in isomalt ratio should be 5-10% of the isomalt weight in water. melt the isomalt take it off the heat and add the water. watch out it's going to spit and add it slow or it could explode hot sugar all over you and scar your face forever.
not a joke, add it slow.
if you add colouring you have to use a NON gelatine based PURE powdered colour. any impurities in the sugar will cause it to go opaque and crystalize. when adding the colour you add it to the water, than STRAIN the liquid to get out any tiny tiny impurities. Than you add it to the isomalt and stand back, also the steam from the sugar / water will stain anything it touches, walls, stove tops, clothes...
If you are doing this somewhere with snow, take the pot outside, and the colour / water and see the amount of splatter and mess the steam makes.
If you want a softer easier sugar for pulling add 10% water if you want a harder sugar for blowing add 5%. the more water you add the longer it takes to harden and that may effect the shape of your bubbles etc.

wow can you tell i've been writting a book....LOL
that's it for now,

oops p.s. if you make sugar bubbles use a METAL tube on the pump, wood or plastic is real sign of poor sugar knowledge. There's lots of "professionals" that say to use wood, but when you need to heat it up and take the bubble off wood burns, also it doesn't last long and the splinters of wood from an old wooden pipette will help cause crystalization of the sugar piece.


Bon Soir,
www.kincaellan.com
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