Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Sugar, sugar everywhere....(gem molds)
New Posts  All Forums:Forum Nav:

Sugar, sugar everywhere....(gem molds) - Page 2

post #16 of 18
Thread Starter 
So I thought I would post the round two results. I used a folded piece of tin foil to catch the stream of sugar after each mold was filled. It was much neater (I guess this is where the silicon "boat" came into play that was mentioned before). However, it slowed me down, so by the end the sugar was getting too thick to pour nicely anymore. I think next time I will try Isomalt since it can be remelted. The second round looked better, though, but I guess I added too much color to the sugar because the jewels were much darker the second time (which I didn't like as much, but oh well.)
If you are interested in seeing, here is how it turned out.
http://cakecentral.com/gallery/1950341
Anyone have a solution in attaching these guys? I used white candy melts, but it makes them look cloudy. Would it be best to use a kitchen torch to melt the back and then attach next time?
post #17 of 18
I started making gems last year. I haven't used Sugar, only isomalt but I did put together information with tips and hints. It's on my website.

You'll have to remove the spaces for the link to work.

http:// www . trulycustomcakery . com/tutorials/23 . html
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
-Stacey
Truly Custom Cakery, LLC

Website: http://www.trulycustomcakery.com

Facebook: http://www.facebook.com/TrulyCustom
Reply
post #18 of 18
I learned in my baking class to use a torch to get the bubbles out, but only while it's still liquidy.
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Sugar, sugar everywhere....(gem molds)