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Tips on keeping your isomalt clear - Page 2

post #16 of 60
Deetmar, what is clearcut? Is it a brand of isomalt? Where can I purchase it?
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
post #17 of 60
thanks for the tip, it's appreciated !!!
laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
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laughter isn't the best medicine. It's the cure.
Grabbing my bowl of faux-'nache and running from the ganache police!!
link to Jello MMF recipe: http://cakecentral.com/cake-decorating-ftopicp-6934662-.html#6934662
Reply
post #18 of 60
Makeyourownmolds.com has it. I have found it somewhere else before, be he seems to have the best product at the best price.

I am hoping to post our martini glass sometime this week. We just keep getting slammed!
post #19 of 60
THANK YOU so much for this post!! I am making my first beer barrel cake. I threw out 4 bottles before I got the hang of it. Thanks to your post my ice was percect - the first time!! And perfectly clear!!
Thanks again!!! thumbs_up.gif
post #20 of 60
Thread Starter 
Congrats DianaC31--so glad it worked for you too!
post #21 of 60
I just tried Lisa's suggestion and it worked perfectly. Be patient...you will have to work in 12 sec. increments at a time after the initial 30 seconds, but it worked! I used a small silicone spatula, if that helps anyone instead of the lollipop stick-only because I didn't have one. Be careful, sugar is scalding hot! Thanks so much for this easy way!
post #22 of 60
I tried it to, but turned my back and burnt it. Going to try more tomorrow. My hands look like they have been through a battle zone from all the sugar work latley. We try to double glove but still get burned.
post #23 of 60
Yes to the post above, the first 30 seconds to begin with and then 12 seconds increments after that. Be patient. You are using isomalt? not sugar? Correct? Also a heavy Pyree measuring glass is also important. No water additives in anything, food coloring etc. Don't use metal or wood spoons. This changes the chemical outcome also. Make sure its White corn syrup. You probably know this also, you can reheat pieces and remelt them. Maybe your microwave is higher in temperture then others? Might go a little lower on microwave setting? Or try smaller increments and no more then 6 to 8 reheats as its melting. Do not stir to much in between increments, just enough to mix around a little. This would cause bubbles in the isomalt pours and gems. Hope this helps. Also like someone said clearcut isomalt is great. You can go to MakeYourOwnMolds.com. icon_rolleyes.gif
post #24 of 60
Thank you for sharing those tips. I have been wanting to try making gems for the first time and this info is really great. Thanks again!
post #25 of 60
Quote:
Originally Posted by lisamenz

Yes to the post above, the first 30 seconds to begin with and then 12 seconds increments after that. Be patient. You are using ? not sugar? Correct? Also a heavy Pyree measuring glass is also important. No water additives in anything, food coloring etc. Don't use metal or wood spoons. This changes the chemical outcome also. Make sure its White corn syrup. You probably know this also, you can reheat pieces and remelt them. Maybe your microwave is higher in temperture then others? Might go a little lower on microwave setting? Or try smaller increments and no more then 6 to 8 reheats as its melting. Do not stir to much in between increments, just enough to mix around a little. This would cause bubbles in the pours and gems. Hope this helps. Also like someone said clearcut is great. You can go to MakeYourOwnMolds.com. icon_rolleyes.gif



Are you pouring directly from your pyrex or are you putting it into a candy funnel (forgive me if you've stated this already and I just missed it)?
post #26 of 60
Thank you for sharing! I am anxious to try this.
post #27 of 60
i want to make jewels too, this helps a lot, thanks

Patty*
post #28 of 60
I love the Isomal with Corn Syrup method! They do come out crystal clear. The first couple of time I made them in the microwave, all the Isomalt didn't get melted. So next I did it on the stove top, worked perfectly! I purchased a set of three flexible measuring cups for $19, they had a 1/2 C, 1 C and 3 Cup, they are wonderful for pouring into the little gem cavitites, and easy to re-heat.

I can't thank you guys enough. It's actually fun to make these now, and so much less expensive then purchasing them.
post #29 of 60
Always Glad to make everyone decorating fun and easy. icon_lol.gif Thats what this site is for. Happy Cake Decorating Everyone thumbs_up.gif
post #30 of 60
Does anyone know how far in advance isomalt structures can be made? I heard they get cloudy if made too far in advance. I'm making a isomalt "tile" cake. I was planning making them a few days before it is due. I heard they should be stored away from humidity and in something metal. Just making sure that was correct. Thanks
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