Sugar Beer Bottles

Sugar Work By SweetResults Updated 17 Jun 2014 , 1:29pm by Cakesnpops

kincaellan Posted 29 Apr 2009 , 3:26am
post #271 of 344

There are SEVERAL types of Smooth-On silicone and urethane. You've heard about Oomoo 30 on here but there is a brush-on silicone as well. The technique is similar to Ammonia based Latex but the moulds are a little more durable. The cost is WAY higher though.

The Latex mould should have worked more then once? Did you oil it between uses?

www.kincaellan.com

Uniqueask Posted 2 May 2009 , 11:55am
post #272 of 344

Thanks this is great info icon_lol.gif

cook4kids Posted 15 May 2009 , 1:16am
post #273 of 344

Thank you sooooo much... i cant wait to make a cake using this method. oh my anything can be molded...a whole new world has been opened to me.. hehehe...

preciosa225 Posted 24 May 2009 , 12:54am
post #274 of 344

OK, so I'm about to make my mold. I tried making one yesterday but I had emptied out the beer and while I was "painting" the mold builder onto the bottle (bottle was on a flat surface) it kept tipping over! So now I went and bought two more bottles of beer (one in case I mess up again) and I am planning on leaving it unopened so hopefully the weight will keep it from tipping over. I do have one question which may sound so stupid (sorry) but are the sugar bottles (finished product) hollow? I know this is a dumb question but I want to be certain. They look solid in the pictures but I read somewhere in the instructions on the wilton forum and it seems to be hollow (but I am not positive and don't wanna mess it up).

Thanks so much! I hope my mold is successful this time. Any suggestions and tips will be greatly appreciated!

Dinny2222 Posted 27 May 2009 , 1:37am
post #275 of 344

I have one of the silicone purchased 1/2 molds. Can I make the sugar recipe and poor into this mold to use? Will that be ok?

Uniqueask Posted 7 Jun 2009 , 4:43pm
post #276 of 344

Thanks for all this great info

jab2004 Posted 27 Jun 2009 , 9:22pm
post #277 of 344

Okay, I am going to be making a groom's cake for July 24th. How far in advance can I make the bottles?
Thanks

kayla1505 Posted 6 Jul 2009 , 8:02am
post #278 of 344

so I made a little video on how to make the molds icon_smile.gif
heres the link

http://www.youtube.com/watch?v=hinQva4cZyQ

morgansmommy Posted 26 Jul 2009 , 9:26pm
post #279 of 344

I can't find out what the temperature of the sugar and karo syrup is supposed to be. Can you tell me? Thanks!!
crystallucas318@yahoo.com icon_biggrin.gif

GrandmaG Posted 26 Jul 2009 , 9:33pm
post #280 of 344

Get it up to 310 degrees.

msthang1224 Posted 3 Aug 2009 , 1:42pm
post #281 of 344

Thanks for the video Kayla and thanks to Sweetresults for starting the thread. Also thanks to everyone who has given info on here. I am going to try this week and I hope that I have some good news and pics to share w/my fellow CC friends. Good luck to all

morgansmommy Posted 3 Aug 2009 , 6:07pm
post #282 of 344

Great thanks for telling me on the sugar bottles!!!! icon_biggrin.gif

mackeymom Posted 20 Aug 2009 , 8:18pm
post #283 of 344

When you have removed the mold from your bottle, is the bottle sticky? I've never worked with sugar before, so I didn't know what to expect, and the bottle was sticky. Now I've got finger prints all over it!

nemmie56 Posted 21 Aug 2009 , 12:49pm
post #284 of 344

SCS
how did you make the ice in your bucket with the beer bottles
It is wonderful, I have never seen anything like it
GREAT job icon_biggrin.gifcould you email me instructions

Steve-AngelCityCakes Posted 23 Aug 2009 , 7:09am
post #285 of 344

If your bottles get too sticky you can spray a little Baker's Joy on them and wipe off any excess. Try it on a piece of the sugar ice first, just to be sure you like it.

ctirella Posted 25 Aug 2009 , 4:03pm
post #286 of 344

thanks so much for all the instruction i was wondering if you add the color with the sugar when its melted or paint on it after? and one more whats the name of the other kinda sugar and where can i buy it? thanks so much

eatdessert1st Posted 25 Aug 2009 , 4:18pm
post #287 of 344

I add the color after it has comes up to temp, right before I pour it into my mold. You can add candy flavoring at the same time as the color.

tiggy2 Posted 25 Aug 2009 , 4:31pm
post #288 of 344

If I'm making brown beer bottles I use the dark karo syrup. It comes out just the right color.

eatdessert1st Posted 26 Aug 2009 , 1:33pm
post #289 of 344

I did some searching around for isomalt and the best price I found was here:
https://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=634815
2C=1 lb for $3.85

I couldn't get my "crushed ice" to stay white even though I tried several different recipes w/ granulated sugar so I'm going to play around w/ the isomalt.

Melanie Mc.

nemmie56 Posted 26 Aug 2009 , 7:24pm
post #290 of 344

could anyone tell me where you can buy isomalt in Ontario Canada...
Or is there something else I could use to make the sugar candy look clear like ice

xstitcher Posted 31 Aug 2009 , 4:19am
post #291 of 344

I've never worked with myself so I hope this is what your looking for:

https://www.thelowcarbgrocery.com/catalog/product_info.php?products_id=1402&osCsid=1113c702939664b23a3da503bd734d10

tiggy2 Posted 31 Aug 2009 , 1:27pm
post #292 of 344

When using isomalt do you use the same amount as sugar and add it to the corn syrup?

eatdessert1st Posted 31 Aug 2009 , 10:16pm
post #293 of 344
Quote:
Originally Posted by tiggy2

When using isomalt do you use the same amount as sugar and add it to the corn syrup?




You just use isomalt and sugar. The recipe I have is 4 parts isomalt to 1 part water. I got this reply from a chef when I posted on another forum:
"For Pulling, and blowing: 4 parts isomalt and 1 part water. Boil to 170C/340F."

"For Casting, Spinning and Piping: Melt directly, or with a small amount of water. Boil to 380F. The less water you use, and the higher temp you boil it to, will increase the lifespan of your product."

I never take it above 150C (302F) or so since I prefer the clear color at that temp. There is also no need to add any acid. You can also re-melt any leftovers. It's a great product, it just doesn't taste very good."

tiggy2 Posted 1 Sep 2009 , 1:51am
post #294 of 344
Quote:
Originally Posted by eatdessert1st

Quote:
Originally Posted by tiggy2

When using isomalt do you use the same amount as sugar and add it to the corn syrup?



You just use isomalt and sugar. The recipe I have is 4 parts isomalt to 1 part water. I got this reply from a chef when I posted on another forum:
"For Pulling, and blowing: 4 parts isomalt and 1 part water. Boil to 170C/340F."

"For Casting, Spinning and Piping: Melt directly, or with a small amount of water. Boil to 380F. The less water you use, and the higher temp you boil it to, will increase the lifespan of your product."

I never take it above 150C (302F) or so since I prefer the clear color at that temp. There is also no need to add any acid. You can also re-melt any leftovers. It's a great product, it just doesn't taste very good."


So you're saying I add sugar to the isomalt? How much sugar to how much isomalt?

eatdessert1st Posted 1 Sep 2009 , 10:35pm
post #295 of 344

I'm SO sorry...I meant isomalt and WATER. the isomalt takes the place of the sugar. I'll edit my previous post icon_redface.gif
P.S. edited to say I can't edit the previous post because I don't see the edit button.

Rosie2 Posted 6 Sep 2009 , 4:00pm
post #296 of 344
Quote:
Originally Posted by eatdessert1st

I'm SO sorry...I meant isomalt and WATER. the isomalt takes the place of the sugar.


Hi eatdessert1st, quick question. I found Isomalt (wohoo!!) icon_biggrin.gifI actually looked for Isomalt to make clear ice, but can I also use it to make the bottles?? will it have the same consistency?

I apologize if someone have asked this questions before.

Thank you all!!

eatdessert1st Posted 13 Sep 2009 , 2:42pm
post #297 of 344

Thought I'd share my isomalt results. I used 1 C isomalt and 4 T water. Brought 1st batch up to 320F as one recipe suggested but the ice had a yellowish cast icon_sad.gif 2nd batch I brought up to 285F with clear ice results. thumbs_up.gifLL

lisamh1 Posted 5 Oct 2009 , 9:40pm
post #298 of 344

Thank you so much for posting these instructions! icon_smile.gif

pk Posted 15 Oct 2009 , 2:34am
post #299 of 344

First and foremost, thank you so much for the instructions!! I can't wait to try and make these beer bottles. How far in advance can I make theM?

ktcakery Posted 23 Feb 2010 , 6:36pm
post #300 of 344

I am very excited to be making a sugar bottle for my brother-in-law's 50th birthday cake. However, I seem to have a lot of little bubbles in my final bottles. Is this from stirring the sryup/sugar concoction, not stirring it, pouring while too hot? Any ideas how to avoid all the little bubbles? Thank you!

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