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Tips for working with Isomalt

post #1 of 3
Thread Starter 
Hi all...I am entering a cake competition in February and I really want to show off and present a one of a kind cake. I have always only used chocolate, icing and fondant to make things for my cakes but I would like to use sugar this time to make some flowers. Any websites or tips for a first timer?

Thanks!
post #2 of 3
Just a word of warning, I used Isomalt on my cake for a recent competition and was marked down for mixing materials...just something to be aware of. It maybe worth checking this out with the competition organisers. icon_smile.gif
post #3 of 3
Keturah: why is isomalt "mixing materials"? Did they want you to use all sugar and consider isomalt 'cheating'? Just curious--I've never been in any competition and I'm not that experienced icon_wink.gif
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