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how do you make realistic ice cubes for a beer bucket cake

post #1 of 20
Thread Starter 
I am making a beer bucket cake and I see all sorts of cakes with the "ice cubes" does anyone know how to make them? what is knox blox?
post #2 of 20
if you watch that " cake boss" show on TLC he makes a diamond for a cake, you could make your cubes like that, he also does coral, by pouring sugar over ice, you could do that with clear sugar and make it looked like crusted ice.
post #3 of 20
When I made my beer bucket I jused clear rock candy. I tried 3 times to make my own, but it turned brown every time. icon_sad.gif I finaly gave up and just bought it.
post #4 of 20
knox blox are jello squares. There's a clear unflavored geletin called Knox sold in a small box. It shoulld be right near the jello. The recipe is on the package to make knox blox.
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
post #5 of 20
I use Isomalt. That is what I used for the ice in both of my cakes with coolers (in my pictures).
post #6 of 20
sgaff is right - cooked sugar has a yellow tint to it, isomalt is clear when done.
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 #7 of 20
hi! My sugar cubes are always clear when I make my ice for my beer bucket cakes. Have used isomalt before and the taste was not that great. I only heat my sugar/syrup mixture to 250 this is the soft crack stage which is right before it starts turning the amber color. I then pour into molds and pop out a, hour or 2 later.
post #8 of 20
Yes, isomalt is the way to go. I used the mini brownie mold by wilton, its silicone and withstands a lot of heat. They popped right out
I can do ALL things Through Christ who strengthens ME!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #9 of 20
Quote:
Originally Posted by j_black

hi! My sugar cubes are always clear when I make my ice for my beer bucket cakes. Have used before and the taste was not that great. I only heat my sugar/syrup mixture to 250 this is the soft crack stage which is right before it starts turning the amber color. I then pour into molds and pop out a, hour or 2 later.


Can you share your sugar/syrup recipe?
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
post #10 of 20
Isomalt is my best friend when making ice cubes, its so easy to use and make you just need to make sure that you don't burn yourself thats all!
post #11 of 20
Be careful when using isomalt if its for a customer! It gave 3 of my friends bathroom problems last time I used it! I have been using sugar ever since. It turns a little amber, but I agree with boiling it to the soft crack stage to prevent that. Just work quickly with it if you are going to cook to soft crack, because it "melts" as it sits. I used it in my beer bucket cake a few weeks ago and it looked fine...
post #12 of 20
Hi! Sorry for the late reply. For the ice in my last beer bucket cake (in my photos) I uses 1/2 a cup of corn syrup and 1/2 a cup of sugar. Microwaved for 1min, stirred, microwaved another 30 sec, stirred then microwaved andother 30 sec. When I put my candy thermometer in it read 250. I then poured it into my mold and let it set and I set nice and hard about an hour later. The mold I used was from Hobby Lobby, it was PLASTIC (glad it didnt melt), and I found it near the molds for the hard candy. I hope this helps.
post #13 of 20
Yikes!! I just read my last post, saw all the typos and grammatical errors. Sorry about that..... icon_surprised.gif
post #14 of 20
Quote:
Originally Posted by j_black

Yikes!! I just read my last post, saw all the typos and grammatical errors. Sorry about that..... icon_surprised.gif

This was just what I needed. Thank you!!! Your ice cubes are very clear. wish me luck.
post #15 of 20
Quote:
Originally Posted by brianthecakeguy

Be careful when using if its for a customer! It gave 3 of my friends bathroom problems last time I used it! I have been using sugar ever since.



From Wikipedia: *However, like most sugar alcohols (with the exception of erythritol), it carries a risk of gastric distress, including flatulence and diarrhoea, when consumed in large quantities. Therefore, isomalt is advised to not be consumed in quantities larger than about 50 g per day for adults and 25 g for children. Isomalt may prove upsetting to the stomach because the body treats it as a dietary fiber instead of as a simple carbohydrate. Therefore, like most fibers, it can increase bowel movements, passing through the bowel in virtually undigested form*

http://en.wikipedia.org/wiki/Isomalt
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