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sugar tiles from tonights cake challenge - Page 4

post #46 of 68
6/1/09 at 7:16am
Here's a link to a pic of the Food network Challenge cake with the tiles:
http://extras.mnginteractive.com/live/media/site36/2009/0105/20090105__20090107_D01_FE07FDCONTEST~p2_200.JPG

The decorator was Jennifer Matsubara.

It's a small pic and she is not finished with the cake at the point the photo was taken, but you can get an idea of the blue tiles she uses. I wish you could see more detail...

Does anyone have a larger photo?
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post #47 of 68
6/1/09 at 8:50am
Oh thank you ! I did want to see that cake!
Favour is deceitful and beauty is vain: but a woman that feareth the Lord, she shall be praised. Proverbs 31:30
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Favour is deceitful and beauty is vain: but a woman that feareth the Lord, she shall be praised. Proverbs 31:30
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post #48 of 68
6/1/09 at 3:56pm
Quote:
Originally Posted by Alice1230



Mark when you filled your molds, did you use something (like a dipper) to pour the sugar? I was concerned about trying to get the same thickness but I was having to work so quickly b/c the sugar was hardening fast.



Alice1230 - as I poured each row (my mold is 3 x 6), I tapped the mold to get rid of the peak. To keep the sugar at a pouring consistency, I just returned it to a warm burner for a few minutes. The result is definitely worth this step. I poured straight from a pot without a spout.
visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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visit http://morselsbymark.weebly.com
check out my cake blog - morselsbymark.blogspot.com
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post #49 of 68
6/1/09 at 5:00pm
Quote:
Originally Posted by MORSELSBYMARK

Quote:
Originally Posted by Alice1230



Mark when you filled your molds, did you use something (like a dipper) to pour the sugar? I was concerned about trying to get the same thickness but I was having to work so quickly b/c the sugar was hardening fast.



Alice1230 - as I poured each row (my mold is 3 x 6), I tapped the mold to get rid of the peak. To keep the sugar at a pouring consistency, I just returned it to a warm burner for a few minutes. The result is definitely worth this step. I poured straight from a pot without a spout.



Thanks for the tips!
more cake pictures at www.tayloredcakes.shutterfly.com!
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more cake pictures at www.tayloredcakes.shutterfly.com!
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post #50 of 68
3/6/10 at 6:35am
Okay, so I've read the thread and bought my Wilton silicone brownie pan.

Before I start, though, I have 3 questions:

1) Do I spray the pan with PAM before adding the melted sugar? (I'm thinking no.)

2) Can I flavor the sugar with Lorann lemon oil?

3) What can I color the melted sugar with -- Americolor gels, Wilton paste, McCormick food coloring, or do I have to have special candy colors?

Thanks! I'm so excited to try this!!
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post #51 of 68
3/6/10 at 9:59am
I love that cake challenge cake too. Now I'm hooked on sugar. I made this one with the sugar tiles. Working today on a queen cake with tiara, roses and jewels...I hope I can get them to stick to the tiara, wish me luck.


Here's the sugar tile cake I did.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1565615
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #52 of 68
3/6/10 at 10:26am
JGMB: I have not made these before, but really want to. From research:

1) Do not spray the silicone pans (baking 9-1-1)
2) You can flavor with Lorann oils (baking 9-1-1)

Don't know the answer to #3, but I'm guessing candy colors. HTH.

Tinygoose: loved your tile cake thumbs_up.gif Did you just pour your tiles in or use a dropper or some other method to guarantee the same thickness?

Morselsbymark: thanks for the info-didn't really want to invest in Isomalt.
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post #53 of 68
3/6/10 at 12:49pm
Tiny Goose, I love your cake, too! In fact, I started to leave you a compliment beneath it, only to find that I already had. icon_razz.gif

AKS, thanks for answering 2/3 of my questions!

Julie
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post #54 of 68
3/6/10 at 1:25pm
So glad you guys posted all of this useful info. I have been wanting to try some sugar work lately and tiles seem like a good place to start. Doesn't sound too difficult!
Morselsbymark: thanks for the step by step.

Does anyone know what to use to color the sugar?
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post #55 of 68
3/6/10 at 2:44pm
Quote:
Originally Posted by AKS

JGMB: I have not made these before, but really want to. From research:

1) Do not spray the silicone pans (baking 9-1-1)
2) You can flavor with Lorann oils (baking 9-1-1)

Don't know the answer to #3, but I'm guessing candy colors. HTH.

Tinygoose: loved your tile cake thumbs_up.gif Did you just pour your tiles in or use a dropper or some other method to guarantee the same thickness?

Morselsbymark: thanks for the info-didn't really want to invest in .



Thank you. I just pored from the pan. You get used to pouring the about same amount into each one, less is more. I just got a new silicone measuring cup from (says isi basics on the bottom) and it works well for jewels, etc.
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #56 of 68
3/6/10 at 3:23pm
Woo Hoo, I just delivered "The Queen's Cake" (40th bday party) Here is the link. It has a tiara and sugar jewels, these were made with isomalt. Yeah, it's done, can I have my life back now....lol.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1603002
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #57 of 68
4/12/10 at 8:32pm
So much information on this thread. Thanks, everyone, for your hints! I hope to learn more about isomalt in the near future.
You're never fully dressed until you put on a smile!
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You're never fully dressed until you put on a smile!
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post #58 of 68
4/12/10 at 11:28pm
If you will follow the link below....scroll down, and click on the picture of the cake, it will enlarge so you can see it better.

http://www.denverpost.com/lifestyles/ci_11380664

HTH
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post #59 of 68
5/2/10 at 11:59am
I have the wilton brownie silicone pan, but it's rounded. Do the tiles come out too round?
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post #60 of 68
5/6/10 at 11:34am
I would absolutely love to try these tiles for a cake I have at the end of July. Does anyone know how bad the heat will affect the sugar? Does isomalt hold up better in the heat?

I have to transport the cake about 1 1/2 hours, is there a way I can maybe store the tiles and then assemble at the venue? Just trying to keep them from melting and getting too sticky.

Any advice you experts can provide would be greatly appreciated. Thanks for your help!
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