Hey everyone I'm sorry I haven't responded. I lost my cell at the beach and that's where I get all my cakecentral emails
If you guys want ice cubes I would definitely use silicone ice cube tray like superwawa suggested. A few months ago I experimented with regular ice cube trays and what a disaster that was. It burned a holes into the bottom of the tray and I had a huge sugar mess on my counter.
I add the color right before I pour it into the mold.
My mom pours it slowly in for me as I rotate the mold so I've never gotten air bubbles. If you keep rotating slowly till it sets up I dont think you will get air bubbles.
The sugar needs to be at hard crack stage , which is around 300-310* F. If you don't reach that temp the bottle will never harden. I live in south florida so I always cook it a little longer till around 320 since its so humid here.
To make one bottle I use 1/2 cup of sugar and 1/2 cup of corn syrup.
I think if you wanted to you could fill the whole mold with sugar, but it would take a really long time for it to harden and cool. And it would be really heavy. I think if you tried to put it in the cake it would be too heavy and it would tear the cake and it probably wouldn't be as stable when you are delivering it or moving it. When its hollow you could just push it into the cake and it stays there.
When I put the bottles into my cousins cake I put a dowel inside each bottle to hold the bottle in place. you wouldn't be able to do that if the bottle was solid.
It took me about 1 day to make the mold because I was using a fan to help with the drying time. If you don't have a fan I guess it would take maybe 2 days.
Gingersoave I image that making a martini glass would be the same process as making the beer bottle mold. But I think when you fill it with sugar it should be solid instead of hollow because it might be difficult to rotate and unmold something so thin and delicate.
I hope you post pictures