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Sugar, sugar everywhere....(gem molds)

post #1 of 18
2/13/11 at 7:53pm
Thread Starter 
I just finished making a batch of poured sugar jewels (used sugar, not isomalt) and poured into a gem mold. How am I supposed to "neatly" poor this sticky stuff? I used a pyrex measuring cup with a spout, but still have trails and overflows...I probably only got a few that I can actually use. Any helpful pointers?
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post #2 of 18
2/14/11 at 6:13am
I usually take a scissor and trim off the rough edges...
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post #3 of 18
2/14/11 at 6:28am
Thread Starter 
Cool, I'll try that. I was looking at them this morning, and some are not smooth, I guess because I was try to pour so slowly that little "string" impressions were on them...so I plan on trying again today, if anyone has tips on getting them smooth...
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post #4 of 18
2/14/11 at 6:34am
I have no advice, but will be watching for answers as I need help in this area too!
"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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"I wanted to buy a candle holder, but the store didn't have one. So I got a cake." Mitch Hedberg
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post #5 of 18
2/14/11 at 6:37am
I never worked with sugar before, but read on a few threads that you can use silicone baking cups (muffin/cupcake size) for pouring isomalt or sugar.
HTH
Shoot for the moon and even if you miss you will still land among the stars!!!
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Shoot for the moon and even if you miss you will still land among the stars!!!
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post #6 of 18
2/14/11 at 6:43am
When i took Kathy Scott's demo, she used one of those silicone molds in the wilton aisle. It is shaped like a little boat or something like that. It worked great for her. I think in her kits, this littel mold is in there.
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post #7 of 18
2/14/11 at 6:44am
Thread Starter 
I have gem molds for hard candies, and I also used one meant for chocolate molds (it didn't melt it, but I poured it last). And although I may try isomelt down the road, I'm not going to buy it for this cake. I made the gems purple and didn't have issues with yellowing or anything. Will the isomelt be smoother than doing regular sugar? I'm not sure about the difference between working with the two. If there is a huge difference, any tips for working with the regular sugar would be great! Thanks, y'all! icon_wink.gif
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post #8 of 18
2/14/11 at 6:50am
Thread Starter 
The molds I have aren't so much the problem, I guess it's small size of them. How do you pour into a small mold? Is trimming with scissors my only option? Is there some technique I'm missing? Glass dropper, maybe?
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post #9 of 18
2/14/11 at 8:26am
Thread Starter 
Quote:
Originally Posted by Jeannem

I usually take a scissor and trim off the rough edges...


That worked great for the overflow problem, I had been trying to just break it off. I was able to clean up most of them. The smaller jewels were a little more hit and miss. So, I think I'll make a smaller batch of sugar and try to get smooth fronts now. icon_smile.gif
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post #10 of 18
2/14/11 at 8:48am
I have the same issue. There were little bubbles on the face of my gems. The instructions said to let the sugar/isomalt to sit in the oven or microwave 2 minutes to clear out the bubbles but they still showed up. I will be curious if others have solved this issue.
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post #11 of 18
2/14/11 at 9:00am
Thread Starter 
I'm going to try making a half recipe, because it seems like I'm too slow getting them poured. Pouring slowly is making litle sugar strings harden as I pour more on top of it...
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post #12 of 18
2/14/11 at 9:26am
Two suggestions, the first is to let the pyrex bowl with the sugar or isomalt mixture sit in the oven at 265 degrees for 15 minutes to let the air bubbles settle. The other suggestion is to get one of those little boats made of silicone. They are great for small work like that. Have fun!
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post #13 of 18
2/14/11 at 7:31pm
It's not just sugar, I had the same problem with isomalt - good luck!
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post #14 of 18
2/14/11 at 7:58pm
the instructions on sugarcraft suggests using a funnel with a stopper but I'm not sure whether that serves any purpose other than to fill more molds in shorter time. I've just got a sample portion of isomalt and haven't had the courage to actually try it yet....the dire warnings of danger of accidental burning when used by clumsy oafs like me. I love this thread so I can learn from your brave adventures. When I finally get around to making all that "bling" on a wedding cake, I'll make sure to dedicate the cake to you.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #15 of 18
2/14/11 at 8:11pm
Thread Starter 
Quote:
Originally Posted by sharondutton

the instructions on suggests using a funnel with a stopper but I'm not sure whether that serves any purpose other than to fill more molds in shorter time. I've just got a sample portion of and haven't had the courage to actually try it yet....the dire warnings of danger of accidental burning when used by clumsy oafs like me. I love this thread so I can learn from your brave adventures. When I finally get around to making all that "bling" on a wedding cake, I'll make sure to dedicate the cake to you.


Lol, my first attempt was pretty good, considering...still haven't tried round two yet! But if this clumsy person can do it, so can you! I'm naturally clumsy, plus almost 7 months pregnant, so my belly gets in the way, too! icon_wink.gif
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