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Isomalt Problems, and Glass Slipper

post #1 of 43
2/1/10 at 2:46pm
Thread Starter 
Hi Everyone,

Last week I experimented with Isomalt for the first time. It didn't go well. I could never get the sediment to go away completly-there were always small white particles that never dissolved.
I did try straining it.
I finally ended up pouring it into my molds, and when it set, there were huge white flakes in it. It looked terrible!

What temperature should I be boiling it to, and with how much water?

Also, an additional question, I am wanting to make Cinderella's glass slipper. Does anyone have advice on how I can get the two halves of the shoe to come together without a large seam down the middle?

Thanks!
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post #2 of 43
2/1/10 at 2:58pm
I had the same problem with Isomalt - I just haven't had time/materials to play with it more and figure it all out! Hopefully someone will help.
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post #3 of 43
2/1/10 at 3:39pm
Thread Starter 
Yes, I hope so! Very frustrating that there were no directions on the bag.
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post #4 of 43
2/1/10 at 3:45pm
I know, and sugar or isomalt aren't easy to work with just starting out anyway. I have been reading posts, etc. to get help, but I really wanted to just try it out and see what it was like, I don't have the $$$ to make the heating box and get special equipment for it yet. I was making the jewels, but it was hard to pour such a tiny amount - the backs kind of bulged when I wanted them flat because there was too much sugar in the mold.
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post #5 of 43
2/1/10 at 4:03pm
Great post. I just ordered my first isomalt--it hasn't arrived yet but I was really looking forward to getting it and playing with it. Now, you're making me wonder if it's going to be more trouble than rewarding. I'm hoping someone can give good direction before mine arrives.
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post #6 of 43
2/3/10 at 7:04pm
Thread Starter 
Bump.
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post #7 of 43
2/4/10 at 7:19am
No water and bring it to 330*. Do not stir. It will cause air bubbles. You have to bring it to 330* or it will start to melt eventually. HTH
Cake Makes Everything Better!
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Cake Makes Everything Better!
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post #8 of 43
2/4/10 at 7:46am
Thread Starter 
NO water? How does it dissolve?

Thanks Moydear. icon_smile.gif
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post #9 of 43
2/4/10 at 8:00am
The latest tutorial on the home page of CC has detailed instructions on working with isomalt. It's a beer bottle mold tutorial but the last video show how to melt and pour the isomalt and tells what temperatures to use. HTH
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #10 of 43
2/4/10 at 8:00am
Check in the forum area for MYOM (Make your own molds) and read the posts for isomalt. He sells isomalt and helps whomever interested to know about the subject. At least for me, it was very helpful reading through the post before attempting anything. HTH
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post #11 of 43
2/4/10 at 8:02am
I just bought my first bag of Isomalt and I'm itching to get into it, but like y'all I'm reading everything I can on it first. Now somewhere along the line I read only use distilled water and a nylon pastry brush. I'm curious as to Moydear's no water and no stirring method.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #12 of 43
2/4/10 at 8:12am
Quote:
Originally Posted by bobwonderbuns

I just bought my first bag of and I'm itching to get into it, but like y'all I'm reading everything I can on it first. Now somewhere along the line I read only use distilled water and a nylon pastry brush. I'm curious as to Moydear's no water and no stirring method.


In the video I mentioned above he does use distilled water and a nylon pastry brush.............check it out.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #13 of 43
2/4/10 at 8:14am
Ah!! I knew I heard it somewhere! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #14 of 43
2/4/10 at 12:14pm
It will melt, trust me icon_smile.gif Just start it on low heat. The water just makes the process all the longer. You have to cook out whatever moisture you are adding. Moisture and Sugar or altered sugar in this case are not a good match icon_smile.gif
If you are adding color, do this right away as well. If you are using water based gel, it will cook the moisture out as well.
Cake Makes Everything Better!
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Cake Makes Everything Better!
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post #15 of 43
2/4/10 at 9:13pm
Thread Starter 
Great! Thank you everyone for the info!
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