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Edible gem/diamond molds help!! - Page 3

post #31 of 74
1/9/09 at 2:05pm
Quote:
Originally Posted by KathyTW

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?



I wish! It starts to cool off so fast, it doesn't allow for that. I mean, it stays hot for a long time, but the viscosity is so thick from the very start, shaking and tapping won't cut it. It didn't for me anyhow. And man...I need to figure out a solution to this fast. Competition is only a few weeks away...out of town! Nevermind the dang jewels, I have about 60 various sized gumpaste panles/medallions to hand cut, dry, gild in gold and silver, paint with bright colors....whew!

I am totally up for filling the molds with RI too, and painting them to get the effect!
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post #32 of 74
1/9/09 at 2:24pm
No use candy clay--stuff it in there--put in frige--they pop out perfect. I'm thinking I will paint mine silver or gold and then maybe brush with piping gel & see how that works. Something like that.
 
 

 

 

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post #33 of 74
1/9/09 at 2:25pm
Oh dang it! I forgot all about Candy Clay!! Thanks for the reminder!
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post #34 of 74
1/9/09 at 3:40pm
Attempt #7 is currently cooling. I've been able to get the shape ok, but the faceted surface has been dull. This time I melted the candy and poured it into the mold--that seemed to make the bubbles smaller.
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post #35 of 74
1/10/09 at 1:40pm
Ok...mixed up a batch of candy clay, it's resting. Will try tomorrow. I also tried some gumpaste too. Bought some clear piping gel to tint and brush on the jewels afterwards. Will post some pics if I decide they are acceptable...lol
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post #36 of 74
1/10/09 at 4:21pm
Baking at 300 degrees finally produced an acceptable product for me, but not perfect. (And I like perfect! icon_biggrin.gif )
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post #37 of 74
1/10/09 at 5:51pm
Pictures?? I'm dying to see some really good results!
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post #38 of 74
1/10/09 at 6:44pm
Aha! I tried it again with jolly ranchers...300 degrees, and this time, when I took the mold out of the oven, as counterproductive as this sounds...I mixed them around, poking the handle end of a spoon into the cavities, all the way down to the bottom, to break those bubbles that leave the pock marks in the face of the jewel. They have been cooling for awhile now, and the only bubbles anywhere are teeny tiny almost imperceptible ones, none around the edges, they are smooth and shiny! I can see down to the bottom of the cavities, and definitely NO bubbles! Woo hoo!! Can't wait to unmold them and do some more!
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post #39 of 74
1/10/09 at 8:22pm
jamie--mine were dull when I unmolded them. Just rubbing with my finger brightened one. On some others I rubbed a little veg. oil, and that worked too. The ones that had pock marks I set aside to remelt the next day, and in the morning they were shiny, too. I credit the humidifier that we have running. Also, I did the stirring thing, too, on one trial and it appeared to help. However, at 300 the sugar seems to be viscous enough to allow the bubbles to rise and dissipate as it cools. How long did you leave yours in the oven?
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post #40 of 74
1/10/09 at 8:43pm
Hi charmed,

Do you not want to buy them, or were you really wanting to make them? I've used both sugar and isomalt and isomalt definitely is easier but if you just want them already made I just used some from fancy flours and passed on the cost to the customer and they looked pretty good. Here's a link for the site and also a picture I tried to get a close up of, of what they looked like.

https://www.fancyflours.com/diamond-cake-jewels.html

Good Luck!
LL
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post #41 of 74
1/10/09 at 8:51pm
I'm sorry, the picture doesn't show up on the thread very well. icon_sad.gif
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post #42 of 74
1/11/09 at 6:12am
Quote:
Originally Posted by handymama

jamie--mine were dull when I unmolded them. Just rubbing with my finger brightened one. On some others I rubbed a little veg. oil, and that worked too. The ones that had pock marks I set aside to remelt the next day, and in the morning they were shiny, too. I credit the humidifier that we have running. Also, I did the stirring thing, too, on one trial and it appeared to help. However, at 300 the sugar seems to be viscous enough to allow the bubbles to rise and dissipate as it cools. How long did you leave yours in the oven?




I left mine in for maybe 20 minutes...stirred, and put back in for a little bit. Longer next time....did you use Jolly Ranchers, or something else?
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post #43 of 74
1/11/09 at 7:03am
Yes, Jolly Ranchers.
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post #44 of 74
1/12/09 at 12:28am
Quote:
Originally Posted by Jamie85364

Quote:
Originally Posted by handymama

jamie--mine were dull when I unmolded them. Just rubbing with my finger brightened one. On some others I rubbed a little veg. oil, and that worked too. The ones that had pock marks I set aside to remelt the next day, and in the morning they were shiny, too. I credit the humidifier that we have running. Also, I did the stirring thing, too, on one trial and it appeared to help. However, at 300 the sugar seems to be viscous enough to allow the bubbles to rise and dissipate as it cools. How long did you leave yours in the oven?




I left mine in for maybe 20 minutes...stirred, and put back in for a little bit. Longer next time....did you use Jolly Ranchers, or something else?




I've been watching this post and I really want to make these. So let me get this straight....

1. oven at 300

2. Place crushed jolly rancher into the mold.

3. Bake for 20 minutes and poke around w/ something to eliminate bubbles?

Also, where can I find the mold you used?
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post #45 of 74
1/12/09 at 6:11am
dcabrera--the mold I'm using is by First Impressions Molds-love, love, love their molds! However, I think a mold made especially for hard candy might give a slick, shiny appearance right out of the mold. The site for FI is firstimpressionsmolds.com
Meanwhile, I'm going to load a photo of my trial gems into "my photos" here on CC. I think they were about the 10th try, and I expect the next one will be better. Now it's just a matter of perfecting the length of baking time--which actually may not even matter that much--and the amount of candy to use. It isn't necessary to pulverize the Jolly Ranchers. Just estimate the right-size chunk and if you need to add a little piece after the original melts, that's fine.
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