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Isomalt Problems, and Glass Slipper - Page 3

post #31 of 43
Quote:
Originally Posted by summernoelle

Rosie-there were some suggestions on the home page tutorial-a lot of things that can turn it yellow. Read through them and see if any of them applied to you. icon_smile.gif I

Ahhh, thank you and excuse my ignorance, but where's the 'home page tutorial'??? Thank you!!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #32 of 43
Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by summernoelle

Rosie-there were some suggestions on the home page tutorial-a lot of things that can turn it yellow. Read through them and see if any of them applied to you. icon_smile.gif I

Ahhh, thank you and excuse my ignorance, but where's the 'home page tutorial'??? Thank you!!



Right here: http://cakecentral.com/articles/763/how-to-make-a-sugar-bottle
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
Reply
post #33 of 43
Quote:
Originally Posted by bobwonderbuns

Quote:
Originally Posted by Rosie2

Quote:
Originally Posted by summernoelle

Rosie-there were some suggestions on the home page tutorial-a lot of things that can turn it yellow. Read through them and see if any of them applied to you. icon_smile.gif I

Ahhh, thank you and excuse my ignorance, but where's the 'home page tutorial'??? Thank you!!



Right here: http://cakecentral.com/articles/763/how-to-make-a-sugar-bottle

Ahhhh, thank you so very much you're an angel!!!!!! thumbs_up.gif
I should study his instructions...
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #34 of 43
How did your glass slippers turn out? I need to make one and I'm wondering what I should be doing. I don't have a lot of time, so any help you can give me would be great! I bought a mold, but didn't realize it was only for chocolate - until it melted, then it was obvious! Should I keep looking for a mold? Should I try to make one? Thanks in advance for your help!
post #35 of 43
I use different recipes for different things. If I am making gems, I do the 1/2 cup isomalt to two 2tbs of corn syrup in the microwave. Someone here gave me a great idea how to pour into the small gem molds. I actually went to Hockenbergs and purchased three flexible measuring cups to pour into the molds, works great! It was $19 for a set of three and they come 1,2, and 4 cups.

When I am blowing or pulling, I use Dominics instructions. I have a gas stove and have to watch the Isomal very carefully. I can almost smell it starting to turn yellow. I don't care what the temp is, I always pull it off when I smell it. I also have my sink full or cold water and put the pan into the water utnil the steam stops, then pour.

It's a long learnig process. I would love to take some classes on working with Isomalt. There are some good ones in Orlando, New York and Chicago. They aren't cheap!

I also don't use a warming box, but the heat lamp setup that Lauri from Cake Alchemy uses. I think I paid $65 for it. I put a silpat mat ontop of a cookie sheet and turn it over, place it under the lamp. Works pretty good.

I hope this helps
post #36 of 43
I made my first isomalt jewels last weekend and they came out perfect! I used the instructions in this thread and had zero problems:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=666954&postdays=0&postorder=asc&&start=15

The instructions are about halfway down on 2nd page.
post #37 of 43
moydear77
How long do you let it sit after it has come to temp?
You never stir?
Do you have to use a specific type of pan to melt it in?

All CC
Is there someplace to buy molds for isomalt or do you have to make them all?

Who does classes on pulled, blown and cast sugar?


Thanks to everyone!
post #38 of 43
Quote:
Originally Posted by Bannette


All CC
Is there someplace to buy molds for or do you have to make them all?

Who does classes on pulled, blown and cast sugar?


Thanks to everyone!



Any molds suitable for poured sugar would be fine for isomalt. When you're buying plastic molds, make sure that the mold is the white plastic mold. The clear molds melt at high temperatures - a lesson I learned very recently.

I don't know what to tell you about classes except to google it.
post #39 of 43
Hello Everyone,

I have read all these posts and feel like I have some points to offer.

TO COOK ISOMALT WITH OR WITHOUT WATER - Okay, here is the scoop - You can cook Isomalt both ways and each have their advantages. First, you must understand that 14% of Isomalt in its dry natural form is water soluble. Adding just enough water to make the Isomalt resemble wet sand is exactly enough water to dissolve the 14% while cooking. What do you get when you add water and dissolve all the Isomalt? You get an Isomalt that is less thick and it pours more easily. Cooking with distilled water conditions the isomalt by dissolving parts of it that make it more manageable for pouring and pulling. Think of the water as an inner lubrication that helps the Isomalt move when we pour or pull it.

RULES:

1. Use distilled water - many parts of the country have what is called hard water. The minerals in tap water can turn brown when exposed to elevated temperatures but because there is so little of these minerals you perceive it as a yellowing effect.

2. Add only enough water so the isomalt looks like wet sand.

3. Use Stainless Steel pots and Stainless Steel utensils for stirring. Do not use a wooden spoon. Foreign materials in the wood leach out into the isomalt which can turn the mixture yellow.

4. Do not use a natural bristle brush to wash down the sides of the pot once isomalt comes to a boil. Use a nylon pastry brush. There are a host of chemicals and conditioning agents in the natural bristles that can turn your isomalt yellow.

5. Stop stirring isomalt water mixture when it comes to a boil.

6. Test your candy thermometer. many of them read inaccurately. Test by bringing water to a boil and inserting thermometer and observe the temperature is shows. It should read 212 degrees F.

7. Cook isomalt to 338 degrees f. Take off heat at about 334 and place bottom of pot in water to stop the cooking process. Allow the pot to stay in water only until the hissing stops. About 5 seconds.

8. Place isomalt in a 265 degree oven and allow to cool for 15 minutes. You will have no bubbles and pure, clear liquid crystal to pour all day.


COOKING ISOMALT WITHOUT WATER - Isomalt will melt if you put it in a pot and apply a medium high heat and stir in a way that scrapes the bottom and brings the melted Isomalt up so unmelted Isomalt falls to the bottom and melts. You are going to think that its not working but keep stirring and eventually you will see that it all melts and becomes a liquid. Once melted, stir occasionally after putting in your thermometer. Okay, so you remember that I told you 14% of the Isomalt is water soluable? Well, because we aren't adding water it never dissolves and if you cook it to 338 degrees like above, you will see little white specs. To get clear Isomalt when not adding water, you have to cook it to a higher temperature of 370 degrees. Don't worry - Isomalt cooked without water is more resistant to yellowing at high temp. so it will still be clear. Also, Non water cooked isomalt never really boils at 370 degrees and it will not look very clear when you reach this temperature. Don't worry - take it off at the correct temperature and place it in a 290 - 300 degree oven and you will see that the cloudiness is just air that comes out if you let it rest in an oven for 15 to 30 minutes.

ADDITIONAL COMMENTS - I have found that if you take properly cooked isomalt with water added and put it right beside isomalt cooked without water, the water cooked isomalt is clearer. Non-water cooked Isomalt is still clear, but not crystal clear like water cooked Isomalt. I have found that non-water cooked Isomalt is more resistant to clouding once the sugar pieces are made. Instead of clouding, it gets sticky but remains clear. Non-water cooked Isomalt is is less resistant to humidity than water cooked Isomalt - I think it is because the 14% of its water soluble content has never been dissolved with water. Even though it is more susceptible to humidity and gets sticky quicker - it retains its shine and resists clouding. Water cooked Isomalt will cloud sooner if exposed to humidity. All Isomalt or cooked sugar will eventually cloud and dull out if left in a humid environment.

I hope this helps everyone and for anyone going to the ICES convention in San Diego - I am giving an Isomalt Demonstration on Thursday where I am going to teach everything you need to know when using Isomalt. I just hope I have enough time to get all the information demonstrated in 1 hour.

Dominic icon_smile.gif
www.MakeYourOwnMolds.com
Make Your Own Molds, It is Easier Than You Think
And Can Cost 75% Less Than Store Bought Molds.
I Will Show You How!
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www.MakeYourOwnMolds.com
Make Your Own Molds, It is Easier Than You Think
And Can Cost 75% Less Than Store Bought Molds.
I Will Show You How!
Reply
post #40 of 43
Thank you for your post Dominic. I was on your website yesterday reading all about it and molds. I was also wondering what your thoughts were on the best way to make a mold for a glass slipper? What product would work the best?
post #41 of 43
Bannette - I can only make product recommendations in my forum. Go To: http://cakecentral.com/cake-decorating-forum-35.html
www.MakeYourOwnMolds.com
Make Your Own Molds, It is Easier Than You Think
And Can Cost 75% Less Than Store Bought Molds.
I Will Show You How!
Reply
www.MakeYourOwnMolds.com
Make Your Own Molds, It is Easier Than You Think
And Can Cost 75% Less Than Store Bought Molds.
I Will Show You How!
Reply
post #42 of 43
Hey Dominic, I have a question, I CANNOT find a nylon bristle brush -- will one of those silicone brushes work? If not, where can I find a nylon bristle brush???
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
Reply
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
Reply
post #43 of 43
bobwonderbuns - any white bristled pastry brush with synthetic bristles will do. The silicone brush would work fine. Just try to avoid any brush that has natural bristles which are usually made of boar or pig hair. Usually when you buy these natural brushes you'll notice that the bristles are stiff and you have to massage them to get them loose. This is an indication of the conditioning agents they use when making the brush.

Dominic icon_smile.gif
www.MakeYourOwnMolds.com
Make Your Own Molds, It is Easier Than You Think
And Can Cost 75% Less Than Store Bought Molds.
I Will Show You How!
Reply
www.MakeYourOwnMolds.com
Make Your Own Molds, It is Easier Than You Think
And Can Cost 75% Less Than Store Bought Molds.
I Will Show You How!
Reply
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