Sugar Bubbles

Sugar Work By moydear77 Updated 20 Mar 2013 , 7:38am by GigiSweets

moydear77 Posted 17 Sep 2006 , 5:11pm
post #1 of 163

Ok so I am posting pics of Sugar Bubbles and how I blow them. I say this is how "I" do it because this is how I taught myself how to make them. In this case I used Isomalt. They sell isomalt for $15.00 a bag at

I heat it to a little under 340* F because it continues to cook a bit.
NOTE: Everyone knows that sugar work can be dangerous and you can get severe burns from it. I poured hot sugar on my hand a couple of weeks ago and it was not fun!
I hope you enjoy the pics I have posted!
I have had many people PM me and it was just easier to show you how I do them! I use a blow torch to heat up my scissors and I cut them off.

Note: I noticed that if you enclose the bubble completely they will burst or pop. The air trapped inside keeps inflating! So I poke a little hole on the bottom!


162 replies
czyadgrl Posted 17 Sep 2006 , 5:14pm
post #2 of 163

WOW! Thanks! This is great. I want to try it sometime, so I'm putting this on my "watch" list.

Maybe you could get an article posted in the articles section? I don't think there's anything like this there.



moydear77 Posted 17 Sep 2006 , 5:45pm
post #3 of 163

You are very welcome!

MARCIAL66 Posted 17 Sep 2006 , 6:02pm
post #4 of 163

icon_eek.gifthumbs_up.gificon_biggrin.gif Ohhhh your sugar bubbles are so amazing ( sorry if I misspell english is not my native language) this is the first time I post a message, I have to do it, you job is art. can you post more details on this, how you blow the bubbles? is that a special tool? congrats one more time!!!! Moydear77.


moydear77 Posted 17 Sep 2006 , 6:24pm
post #5 of 163

Most people use a blood pressure bulb pump. Basically you place a piece of warm sugar on the end of the pump. You slowly add air to imflate to bubble. Blowing or a use of a fan will help cool down the bubble. Let me know if you have more questions! Thanks!


MARCIAL66 Posted 18 Sep 2006 , 4:27pm
post #6 of 163

Thanks for taking the time and reply to me


moydear77 Posted 18 Sep 2006 , 5:25pm
post #7 of 163

You are very welcome!

Katskakes Posted 18 Sep 2006 , 5:46pm
post #8 of 163

thanks for this!! i have always wanted to try blown sugar. But i'm seriously afraid of getting burnt. icon_redface.gif
My son has been asking me how to do this too. He wants me to teach him once i learn. Only if i could get the courage to do so, maybe later on in life i'll take up a class on how to.
any tips for avoiding getting burnt?

all4cake Posted 18 Sep 2006 , 5:52pm
post #9 of 163

Maryann, that is awesome! Thanks for sharing your technique! You made it seem very doable.

moydear77 Posted 19 Sep 2006 , 2:45am
post #10 of 163

You are very welcome!!
Just pay attention. I cannot remember what I was doing but was distracted and picked up a silicone mold full of hot sugar. It is and instant blister!

MARCIAL66 Posted 19 Sep 2006 , 5:26pm
post #11 of 163

Ok now I see the steps on making the bublles but how about the process before this. how I get the sugar to take this consistence? what ingredients I use besides sugar? what kind of sugar also? how you get to colored?

Thanks in advance for your time. icon_lol.gif

justsweet Posted 19 Sep 2006 , 5:47pm
post #12 of 163

thank you for sharing

moydear77 Posted 20 Sep 2006 , 4:33am
post #13 of 163

I use Isomalt for humidity. I take three parts isomalt to one part water. I boil this to about 330*-335*F. Everyone adds coloring at different times. Some do it after the cooking process others during at a certain temp. I add it right away to try to cook out the moisture of the gel color. Gel colors work for me nicely! Do not go all the way to 340*F it will keep "cooking" after it is off the heat. I pour on a Silpat and let sit for a bit and start pulling to add sheen to it. Hope this was helpful!! Now remember this is how I do it and others have there way of doing it!!

MARCIAL66 Posted 20 Sep 2006 , 2:01pm
post #14 of 163

Thanks MaryAnn for yur responce you are very helpfull to me


srod911 Posted 29 Sep 2006 , 2:23am
post #15 of 163

Thanks for sharing your technique. I can see from this site that I'm going to learn a lot!

moydear77 Posted 29 Sep 2006 , 3:27am
post #16 of 163

You are welcome!

boring Posted 29 Sep 2006 , 10:49am
post #17 of 163

Can you please tell the Aussie what a Silpat is? Thanks in advance.

bakedandiced Posted 29 Sep 2006 , 10:55am
post #18 of 163
Originally Posted by boring

Can you please tell the Aussie what a Silpat is? Thanks in advance.

It is a brand name here in US for a silicone baking mat.

boring Posted 29 Sep 2006 , 11:59am
post #19 of 163

Many Thanks Bakedandiced.

sarahnichole975 Posted 2 Oct 2006 , 3:28pm
post #20 of 163

I'm stoked to find this!!! I'm doing a ducking cake in a few weeks and wanted to put blown sugar bubbles on it. So is that a little hand pump you are using? And I'm guessing the sugar is cooled a bit. Still warm? Thank you so much!!! I'm like going crazy to give it a try like right now! But I'll have to order Isomalt first!!! icon_biggrin.gif

moydear77 Posted 2 Oct 2006 , 7:47pm
post #21 of 163

I actually use a sportball pump that takes a lot of getting used too. I use what I have! Yes the sugar is cooled down but still workable!

Glad I could help!

emmascakes Posted 4 Oct 2006 , 7:21pm
post #22 of 163

You make this look so easy - and the sports pump idea is a fantastic one as I'd been coming up stumps with a blood pressure bulb. I'm going to try this now thanks to your great picture instructions!

moydear77 Posted 8 Oct 2006 , 12:02am
post #23 of 163

You are very Welcome!

cgirl Posted 8 Oct 2006 , 6:19pm
post #24 of 163

wow, this is cool. I just saw this. I'll have to try it some time

clsilvus Posted 8 Oct 2006 , 6:35pm
post #25 of 163

You make it sound/look pretty simple ( which I'm sure it's not => )
Can't wait to try it though, I've always wanted to but wasn't sure how. Thanks for the instructions.


moydear77 Posted 12 Oct 2006 , 10:53pm
post #26 of 163

You are very welcome!

bethola Posted 23 Oct 2006 , 10:10pm
post #27 of 163

THESE ARE GREAT! I can't believe how I "stumbled" on this! I have to make about 24 of these to use as Christmas Ornaments on an upcoming wedding cake (Nov. 1icon_cool.gif. Now, do you use Compressed Air to instant freeze them and also, did I understand that you put a pinhole in the bottom of the bubble?

moydear77 Posted 23 Oct 2006 , 10:37pm
post #28 of 163

No They harden as they cool. When I cut mine off they are copletely enclosed so I just put a small hole in the bottom. I use a blow torch to heat up the ends of my scissors and poke a little hole in it.
Compreesed air or cold spray could pop them.

bethola Posted 23 Oct 2006 , 10:39pm
post #29 of 163


susieQue Posted 23 Oct 2006 , 10:56pm
post #30 of 163

that is such a beautiful cake!!!!!!! one of my favorites!

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