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Edible Diamonds - Page 2

post #16 of 18
4/19/09 at 12:31am
Karo syrup?? Are you going to try and make your own??? If so I wouldn't use anything but Isomalt...they will be too unstable and melt to easily with anything else.
Tell me I can't, and it will be done....
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post #17 of 18
4/28/09 at 8:10am
Usually I just read what everyone else writes and I will find my answers. This posting was so good that I had to post a reply just so I won't lose the link. Thanks everyone for you expert advice.

None of my cake shops carry isomalt either - or know what it is for that matter. I had a long discussion with one shop owner explaining why it would be good for her to carry it since TX never has low humidity :0).

Thanks everyone, again.
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post #18 of 18
4/28/09 at 10:08am
I had been carrying around a Lindy Smith cake book that called for you growing your own sugar crystals, but I found a bag of them in the local middle eastern grocery. The cyrstals are quite big and perfect for fake diamonds. Some are 1/2 inch by almost 3/4 inches. They are all clear sugar, sorry no pink ones but I am sure you could use these and grown a layer of pink on them following Lindy's instructions.
I know grammar, syntax and I can spell -- I just can't type!
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I know grammar, syntax and I can spell -- I just can't type!
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