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Edible gem/diamond molds help!! - Page 2

post #16 of 74
1/2/09 at 3:15pm
What happened? Were you just making diamonds, or colored stones? What was the pain...I wanna know what I might face when I get my molds next week. The jewels are going to be on a cake dummy for a decorating competition, so I want everything to be perfect...lol.
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post #17 of 74
1/2/09 at 4:15pm
I tried the Jolly Ranchers, they hardened too fast, air bubbles, just not pretty, messy when trying to pour into the little cavities...JUST A PAIN!

The bought ones can get cloudy but just give them a little spray with Pam cooking spray and they get all pretty again.

Sorry, I edited it to say that if it was a dummy just use fake ones but when I re-read it, it is for competition so they have to be real candy jewels.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #18 of 74
1/2/09 at 6:42pm
Wow, I just ordered the molds toooo! But after reading this, I'm ready to just "buy" them tooo. icon_razz.gif Where can I purchase them from?
Thanks
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post #19 of 74
1/2/09 at 8:47pm
I put "edible diamonds" in a search and found several places...Beryl's, Jewels of Denial, Rainbow Sugarcraft, Fancy Flours, Pastry Chef.
The prices range from about $23.00 for 168 pieces of 1 cm, to $88.00 for 224 pcs of medium size (1.4).
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #20 of 74
1/2/09 at 10:16pm
Oh boy, it's 1:15 am and this is not what I needed to have in my head to go to sleep with icon_eek.gif I purchased the First Impressions small gems mold awhile ago, and was planning to use it in a few days. I was thinking this shouldn't be all that difficult, but now it looks like I'd better do some practicing. Anyone used these with success and relative ease? BTW, why does it seem that everything in cake decorating has to be so doggone hard??
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post #21 of 74
1/2/09 at 10:44pm
It's only hard the first couple of times you try something new! I just gave up doing it myself. Hey, if the client will pay for it, why go to the trouble.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #22 of 74
1/3/09 at 9:22am
I am fairly confident that putting crushed, probably nearly pulverized to the point where they are a chunky powder-Jolly Ranchers will do the trick. Put in mold first, put in oven and slowly melt. That's what I'm gonna try in a week or so when they get here. I'll post my results!
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post #23 of 74
1/3/09 at 12:44pm
Cool, Jamie can't wait.

The problem is I have blue silicone molds too, can't bake in those, but why not? --but HandyM, they are wonderful with chocolate though.

Y'know you see them pouring with ease the big saucepans full of candy on the tv challenges into big molds. And then couple that picture with spun sugar--so working in the teeny tiny little bitty molds is a stringy, messy trip. So determining the correct temperature has gotta be key--but come to think of it --few folks work with such tiny molds huh.

I could see wearing gloves and doing it like you do chocolate clay--wad up little warm bits and stick them in there. Oooh, my burning fingers!
 
 

 

 

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post #24 of 74
1/4/09 at 4:59pm
Here's a link and a 'top tip' fwiw.

http://www.squires-shop.com/ibf/index.php?p=product&id=4123&parent=141
 
 

 

 

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post #25 of 74
1/6/09 at 4:42pm
I have the blue silicone mold and I crushed jolly ranchers and put in the mold, melted in the oven. Have to really watch or you do get the air bubbles. Came out ok but not as not as purchased. Didn't have that "glassy" look
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post #26 of 74
1/8/09 at 7:14am
Well, I tried it this morning. Pulverized the jolly ranchers in a mortar and pestle....filled them up to the top with the powdered candy. Put in oven at 250. They melted down, below the lip of the cavities. Lots of air bubbles when I took them out. Not so much where it would look funny, I mean the Jolly Ranchers candies are full of air bubbles too if you look at them close enough. Anyways, I thought they would be "ok". But, huge air pockets on the face of the gems. No way to fix that!

Gonna try again, more candy in cavities of mold next time, lower temperature, and leave in ovenmuch longer. Maybe the longer it stays in, the more air will escape. Not giving up yet!
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post #27 of 74
1/8/09 at 12:09pm
So far I've tried pulverized Jolly Ranchers in the microwave twice--the second time they burned--and also very, very thick gelatine; nothing acceptable. Next I tried a venuance pearl (isomalt), but it cooled before I could get it into the mold. Please keep us posted, Jamie!
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post #28 of 74
1/8/09 at 12:10pm
So far I've tried pulverized Jolly Ranchers in the microwave twice--the second time they burned--and also very, very thick gelatine; nothing acceptable. Next I tried a venuance pearl (isomalt), but it cooled before I could get it into the mold. Please keep us posted, Jamie!
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post #29 of 74
1/9/09 at 10:28am
Thread Starter 
just wanted to thank everybody for your help. I wonder what is the secret to get rid of air bubbles??. please keep us posted jamie!!
Oh look what I have found microwavable isomalt from pastry chef . com thumbs_up.gif Maybe this would work better for using in candy molds?!!
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post #30 of 74
1/9/09 at 2:01pm
This may be a dumb question but can't you tap the mold while the candy is melted just like you do with chocolate to get the bubbles out?
Kathy W
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Kathy W
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