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Made my first edible gems!!! - Page 2

post #16 of 52
I've been wanting to try this too! Yours are AWESOME!!!!
Cake just makes people happy!!!!

http://susanscakecreations.vpweb.com/
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Cake just makes people happy!!!!

http://susanscakecreations.vpweb.com/
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post #17 of 52
Those look really good!
post #18 of 52
Those look great!! I bought the set of molds at ICES convention last year. I tried to use them but had problems. I see you used isomalt. I used Kathy Scott's kit for edible gems and the problem for me was getting that hot sugar in those molds. Her little "boat" thingy wasn't working well for me. What did you use to get the isomalt in the cavities? I have some upcoming events and would love to do some bling bling!
Thanks!
Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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post #19 of 52
Thread Starter 
I'm using a little medicine cup that doesn't have a lip. That way I can squeeze it a little to pour. Just be careful! If your sugar is too hot, you'll melt the cup!
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
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-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
post #20 of 52
Quote:
Originally Posted by Auntie_RaRa

Those look great!! I bought the set of molds at ICES convention last year. I tried to use them but had problems. I see you used . I used Kathy Scott's kit for edible gems and the problem for me was getting that hot sugar in those molds. Her little "boat" thingy wasn't working well for me. What did you use to get the in the cavities? I have some upcoming events and would love to do some bling bling!
Thanks!



Try silicone muffin cups. I cut them individually and use that as the boat. It is easy to clean.

------------------------------------------------

The gems looks great! Love the colors you used.
post #21 of 52
Wow! Those look fabulous and you totally just inspired me! icon_smile.gif thanks!
"When you look at a cupcake, you've got to smile."
"Birthdays are nature's way of telling us to eat more cake."
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"When you look at a cupcake, you've got to smile."
"Birthdays are nature's way of telling us to eat more cake."
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post #22 of 52
Would you mind telling us how you did them? (did you mix any water with the isomalt and what temp. did you cook it to?) Your jewels are amazing - I tried several months ago and could not get them nice and clear like yours. (TIA)
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #23 of 52
Thank you both for your suggestions! thumbs_up.gif
Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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Veronica....Auntie to Chris, James, Marcus and Ja'Nae

http://www.facebook.com/LadyDiCakes.Ohio
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post #24 of 52
Thread Starter 
These are the instructions I used.

Isomalt recipe from Cooked Sugar Art
2 cups isomalt
1/2 cup distilled water, or water from the tap; distilled water has
fewer impurities
Distilled water or water from the tap for brushing down crystals
Food coloring, optional
1/2 teaspoon flavor, concentrated or oil, optional
Tools:
Candy thermometer
Heavy saucepan with lid
Whisk
2รข brush
Small strainer
Large pan with ice water (base of saucepan should fit inside)
Microwave-safe bowls (A silicone muffin pan with the cups cut apart works well for containers as well as silicone cupcake holders.)
Locking bags for storing, or a sealing machine, if not all sugar is used
Instructions:
Best to work in a cool room with low humidity. In a heavy saucepan, whisk water into isomalt. Heat on medium low and stop stirring for the rest of the process. When mixture becomes clear, skim off foam with strainer. Dip a clean brush into water and gently brush the inside perimeter of the saucepan with wet brush, slightly above the boiling sugar. Continue skimming the foam and washing down the sides of the saucepan until the syrup is completely clear. The impurities are not harmful for consumption, but by removing the foam, the resulting syrup will have more clarity and strength. When crystals are washed from the side and syrup appears clear, place thermometer in pan, and cook to 250 degrees. Add food coloring if desired. Continue cooking on medium heat to 340 degrees. Immediately remove pan from stove and plunge into cold water for a few seconds to stop the cooking. Gently stir in flavor. Cover for two minutes to be sure the flavor is infused into the syrup. The resulting syrup is ready to pour into molds, or poured into puddles on parchment paper or a silicone mat to cool. Store the puddles in locking bags, storing flat without pieces in each bag touching each other. Better yet, vacuum seal the pieces in bags. Place bags in airtight containers with silica gel. If wanting to cast (mold) the hardened pieces of isomalt, place isomalt in a microwave-safe container and microwave at 5 second intervals until a liquid state. The resulting syrup is ready to mold into jewels (follow instructions above for casting jewels).

Basic Casting Instructions for Isomalt or Venuance Pearls
Ingredients:
Syrup recipe (see below)
Cooking spray
Tools:
Jewel molds
Funnel with stopper for large jewel cavities
Large silicone spatula
Baking sheets
Large measuring cup-for large jewel cavities
Toothpicks or sucker sticks
Silicone mat or parchment paper
Silicone cupcake holder
Instructions:
With cooking spray, coat hard candy jewel molds and a funnel with a stopper if using a mold with large jewel cavities. Wipe out excess cooking spray with a paper towel. Set sprayed molds on a baking sheet or a surface that withstands heat. For small cavities, use a toothpick or sucker stick to fill. If using a funnel, set the funnel with the stopper covering the hole, in a large measuring cup or any container which will hold the funnel level. Pour the hot syrup into the funnel. Fill each cavity by lifting the stopper just enough to allow the syrup to fill each mold cavity, then quickly cover the opening in the funnel with the stopper to stop the sugar flow. When jewels cool, invert each mold, letting jewels fall from mold onto parchment paper or a silicone mat which is on a soft surface such as a folded towel.



What I did is make the isomalt and then pour it into little puddles on my silicone mat. I left it clear. Then I would take a small ramekin or mug and microwave a few at a time to melt them. Then I'd flavor and color that mini batch. You need to do this near a microwave because I found I was warming my batch in 15 second intervals every 5-10 minutes while casting the jewels. A coffee cup warmer would probably help a lot!

Then you can pour about 3 tsp at a time into a little medicine cup or silicone muffin cup (suggestion above) and fill the cavities in your mold. If you bang the medicine cup on the table a few times before you pour, you'll eliminate a lot of bubbles. It's definitely trial and error. The biggest things I learned are to work in small batches, keep it hot, and WATCH OUT FOR BURNS! I've got blisters on both hands!
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
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-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
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post #25 of 52
Thank you so much for sharing that. I may try it again now! icon_smile.gif
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Reply
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #26 of 52
Oooooo, they are so pretty. They came out crystal clear. Thanks for the instructions!
post #27 of 52
Thread Starter 
You are welcome. I've got it all posted on my blog now as well.

http://www.StaceysSweetShop.blogspot.com

And if that doesn't work.. Search for StaceysSweetShop
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
post #28 of 52
Quote:
Originally Posted by CakeInfatuation

You are welcome. I've got it all posted on my blog now as well.

http://www.StaceysSweetShop.blogspot.com

And if that doesn't work.. Search for StaceysSweetShop

Wos Stacy you're tha' best!!!! I always wanted to make my own jewels but didn't know how...couple of questions: is the jewel mold a 'First Impressions Mold'? if so, what size? also, I've read somewhere that once you make the jewels they turn blurred/cloudy and sticky, is that true?
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #29 of 52
Thread Starter 
If you go to my blog, I have a link to the store. They have a search feature but.... Make sure you remove the space below or the link won't work.

http:// www .countrykitchensa . com /catalog/mini.aspx?T=2&ShopId=18&CatId=434&SubCatId=1762

Isomalt shouldn't cloud but if you spray it with cooking spray, you'll revive the shine.

Country Kitchen sells silica gel packs too. Get some when you order your supplies and put them in with your stored gems in an airtight container. That will help prevent sticking.
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
post #30 of 52
How many gems did you get from the posted recipe? You did a great job, they'er beautiful!

Jo
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