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I need to make Sugar Ice PLease Help!!!

post #1 of 15
3/2/11 at 1:00pm
Thread Starter 
icon_redface.gif I need to make 'ice' for a wine bucket that I am making this weekend and have the slightest idea of how to make. I have a general idea from reading some of the posts as far as the corn syrup and sugar but I need a recipie to follow. Someone please please help!
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post #2 of 15
3/2/11 at 3:05pm
I can't be much help with the cooked sugar ice, but I wanted to let you know of an alternative in case that doesn't work out for you. You can bake (for a short time) fondant and it will bubble up a bit then be hard when it cools (don't let it brown). You can then break it up for an ice-like effect that is very easy.
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post #3 of 15
3/2/11 at 3:13pm
Try Rock candy. I don't have a recipe but you can google it.
Wendy
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Wendy
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Google+ https://plus.google.com/i/8Hnxus0XAbM:X1OWZEjoEac
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post #4 of 15
3/2/11 at 3:31pm
here is some help i hope


http://cakecentral.com/cake-decorating-ftopict-645734-.html&sid=8522cf6f0e2de63d823d5fcfff5b9c18


http://cakecentral.com/cake-decorating-ftopict-664924-.html
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post #5 of 15
3/2/11 at 3:40pm
Make hard candy or isomalt which will let you get it to higher temp's without burning. You can either pour the isomalt into ice cube trays and then pop them out. Or you pour the isomalt over ice cubes and it gives it the broken ice effect.
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post #6 of 15
3/2/11 at 3:50pm
just a thought cuz i just made candy apples for the kids today, but if u boil sugar water, and corn syrup, then put it in ice trays would that work?
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post #7 of 15
3/2/11 at 3:51pm
What I do is to boil 1/2 cup sugar and 1/2 cup light corn syrup to 338F remove from heat and place the pan in a 275F degree oven for about 15 minutes until all the bubbles disappear. Then, pour over aluminum wrap (the non-stick kind) you have crumpled up and then pulled back out some so it is very uneven and creates crevices...wait to cool and break apart.. I used it for my cake and thought that worked really well.
http://cakecentral.com/gallery/1807767
Good luck
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post #8 of 15
3/2/11 at 4:04pm
beautiful cake, luckylibra ddi u make those bottles?
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post #9 of 15
3/2/11 at 4:05pm
Quote:
Originally Posted by luckylibra

What I do is to boil 1/2 cup sugar and 1/2 cup light corn syrup to 338F remove from heat and place the pan in a 275F degree oven for about 15 minutes until all the bubbles disappear. Then, pour over aluminum wrap (the non-stick kind) you have crumpled up and then pulled back out some so it is very uneven and creates crevices...wait to cool and break apart.. I used it for my cake and thought that worked really well.
http://cakecentral.com/gallery/1807767
Good luck



Wow, that did work great!! What a great looking cake. I'll have to keep this on record.
"Behind every good women, is a lot of chocolate."
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"Behind every good women, is a lot of chocolate."
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post #10 of 15
3/2/11 at 4:19pm
Thanks, it was my first bucket cake. I did make the bottles, I used the tutorial from Dominic from the home page and ordered the package of copyflex items to make it. He goes step by step and it was so fun to make the mold myself. I have now used it many times and it holds up great.. even used it to make some sugar bottles for my daughters overnight party with girlfriends just so they could break them over each others heads.. it was fun.
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post #11 of 15
3/2/11 at 4:30pm
ouch im sure it was a lot of fun for them im trying my first barrel cake this weekend hope it comes half as nice as yours
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post #12 of 15
3/2/11 at 4:34pm
thank u luckylibra for ur comment
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post #13 of 15
3/2/11 at 5:31pm
Quote:
Originally Posted by luckylibra

Thanks, it was my first bucket cake. I did make the bottles, I used the tutorial from Dominic from the home page and ordered the package of copyflex items to make it. He goes step by step and it was so fun to make the mold myself. I have now used it many times and it holds up great.. even used it to make some sugar bottles for my daughters overnight party with girlfriends just so they could break them over each others heads.. it was fun.



What time frame does it take from start to finish?
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post #14 of 15
3/2/11 at 5:45pm
Not sure, I am really new so probably not the best person to ask, maybe 8 hours.... I practiced the bottles for a week before...trying to get the coloring just right. I added brown food color but overcooking it actually browned it better. I used three 12 in rounds torted and stacked with supports between the second and third layer then rolled out the fondant and used the wood grain embossing on it and put it on the cake. I painted the fondant with brown food coloring and vodka. oh and the edible image for the labels and silver luster dust and vodka to paint the caps. When I made the molds I did it with the caps on so I would not have to make them separate but have seen it both ways. The last thing I did was the ice and put it around the top,The second cake like this I made did not take as long since I had done it before. Best of luck, it was really fun and everyone loved it.
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post #15 of 15
3/3/11 at 6:45am
I've never used corn syrup when cooking sugar or isomalt. If you are looking for ice cubes, one solution are silicon ice cube trays. I got mine from Target. Some people use the Wilton silicon brownie pans.

If you want something like shaved ice, you could just pour out some sugar and break it up. However, be very careful if you do that because shards of sugar are like glass and can cut you.
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