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Poured Sugar help (bottles and ice cubes)

post #1 of 7
4/11/11 at 10:17am
Thread Starter 
I've just started with pulled sugar. And like so many others on the site, my cake will be a beer bucket cake. Actually it will be a variant of the cake. It is for a birthday party for a local music venue owner and my best friend. So it will be rather large. I'm having a few trouble with my bottles.

First off, I'm getting lots of bubbles. I've read to let it sit in the oven at 275-300 degrees for 15 min to let the bubbles pull themselves out of the sugar. Is this the best remedy?

Second, my bottles are staying "tacky". Should they cure and not have any stickiness to them? If so, could this be a problem because I'm not getting the sugar to a high enough temperature?

Thank you so much for any help that you guys can provide
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post #2 of 7
4/11/11 at 12:41pm
You are doing the correct thing by putting your sugar in the oven. I leave my oven at 300 and put my Isomalt in there to rest for about 15 minutes before I pour.

The tackiness problem COULD be a problem with temperature, or it could be a problem with the amount of water you're adding when you mix it.
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post #3 of 7
4/11/11 at 1:09pm
Thread Starter 
Quote:
Originally Posted by dchockeyguy

You are doing the correct thing by putting your sugar in the oven. I leave my oven at 300 and put my in there to rest for about 15 minutes before I pour.

The tackiness problem COULD be a problem with temperature, or it could be a problem with the amount of water you're adding when you mix it.



I'm not adding any water. Its a sugar/glucose mix. 1/2 cup sugar to 1/2 cup light corn syrup
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post #4 of 7
4/11/11 at 1:24pm
Poured sugar, is that what makes it look like beer is being poured from the can into a glass of beer? I'd like to try to make a cake like that.
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post #5 of 7
4/11/11 at 1:26pm
I use 1 cup sugar to 1/2 corn syurp, and cook it in the micro. And let it set out while I put in colour and flavor... and mine are nevrer tacky....
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post #6 of 7
4/11/11 at 2:03pm
I've never done corn syrup with sugar, only sugar and water, or more usually, isomalt and water. but that sounds like a bit too much syrup to me.
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post #7 of 7
4/11/11 at 2:56pm
Thread Starter 
Its the recipe that came out of the really long sugar bottle thread. The last one I did wasn't too bad. A slight, tolerable stickiness. When I would hold it for more than about 15 seconds, it would get tacky, but not leave any residue. I will try and cut the amount of syrup and play with it. I'm on my second bottle. The air bubbles are pretty much gone, or at a tolerable amount.

Susie, no, I'm pouring sugar into a food safe silicone mold I made for bottles.

I used the left over silicone to make a mold of some bottle caps for extra effect.
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