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**NEWBIE** Help with Isomalt

post #1 of 4
6/28/10 at 9:30pm
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Hello all! This is my first post here on CC. I'm needing some help with Isomalt. Does anyone have any experience with it? Whats the ratio for crystals to water (or whatever else is used)? I'm completely green to using sugar. I'm attempting to make 3-4in tall coral for a "diving" cake. ANY info would be awesome!!

-Dan
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post #2 of 4
7/2/10 at 10:47am
Dan,

for the Isomalt I use, it's 3pts Isomalt to 1 pt water. I'm not sure all kinds are the same though.
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post #3 of 4
7/2/10 at 12:59pm
Here's a link to a thread about this from a while back that I tagged onto... I still haven't given isomalt another go since my first failure icon_razz.gif , but hoping to try again sometime soon.

http://cakecentral.com/cake-decorating-ftopicp-6755836-.html#6755836

From what I've seen "MYOM-Dominic" is the resident expert on all things sugar, you could probably PM him if you have specific questions...

Good luck!
www.mandymakescakes.com
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www.mandymakescakes.com
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post #4 of 4
7/2/10 at 4:23pm
When working with Isomalt, I use a very little bit of water to isomalt. Usually I start with maybe 1/4 c of water in the pan and start with a bit of the isomalt and I let that melt. Then I add some more crystals and let those melt. Then add more and let those melt. I usually do 4 - 5 additions. The less water you can add, the slower it will take on humidity in the final piece. Hope this helps!

marci
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