Sugar Bubbles

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

sweetsofmine Posted 4 Mar 2011 , 9:42am
post #151 of 163

This is great job but you also should warn the people that isomalt is actually not edible. It technically is but it causes sever stomach problems if they want to just take a tiny bite its fine but I wouldnt suggest they eat a lot of the isomalt but your bubbles are very beautiful

Loosewheel Posted 9 Jun 2011 , 7:56pm
post #152 of 163

This is AWESOME!! Thank you so much! Does the end need to be metal so the sugar doesn't melt it or can you use any pump?

tracieduran Posted 13 Jul 2011 , 12:37pm
post #153 of 163

Hi can you tell me where I can get a pump or can i use a balloon pump?

TheCakeStudio Posted 17 Jul 2011 , 2:53am
post #154 of 163

Moydear... are you using like a balloon pump or a small bike tire pump. Can't make out what kind that is.

tracieduran Posted 17 Jul 2011 , 3:25pm
post #155 of 163

I think she is using a blood preassure pump

TexasSugar Posted 18 Jul 2011 , 4:12pm
post #156 of 163

Metal or better yet cooper tubes work great. You have to heat the tube to remove the sugar from it.

I bought one of my pumps at ChefRubber.com

LisaPeps Posted 23 Jul 2011 , 11:22pm
post #157 of 163

Woo just bought all my stuff to try to make the sugar pump icon_smile.gif
Super excited to try blowing sugar now.

Before I do though I'm making a three tier topsy turvy (wedge method) with a teapot as the top tier. I need to make it look as if the teapot is pouring water out. Any suggestions on how to do this with pulled sugar?

Just_Cakes Posted 27 Jul 2011 , 10:44pm
post #158 of 163

my recipe turned out sticky.............can I fix it or do I need to start over
what did I do wrong[/i]

missmelissa922 Posted 1 Nov 2011 , 6:06pm
post #159 of 163

I am making my own wedding cake and wanting to learn how to make these, do you add your coloring while you melt the isomalt?i have tried many recipes and none seem to turn out right, maybe I'm not doing it right... help please?

LisaPeps Posted 1 Nov 2011 , 10:46pm
post #160 of 163

What colouring are you using? If it's gel colours you have to add them during the cooking process, once the sugar reaches a certain temperature so the water in the gels has enough time to cook off. I'd have to look up what that temp is though. You can find it by googling it.

LisaPeps Posted 2 Nov 2011 , 12:01am
post #161 of 163

What colouring are you using? If it's gel colours you have to add them during the cooking process, once the sugar reaches a certain temperature so the water in the gels has enough time to cook off. I'd have to look up what that temp is though. You can find it by googling it.

Evoir Posted 2 Nov 2011 , 12:33am
post #162 of 163
Quote:
Originally Posted by sweetsofmine

This is great job but you also should warn the people that is actually not edible. It technically is but it causes sever stomach problems if they want to just take a tiny bite its fine but I wouldnt suggest they eat a lot of the but your bubbles are very beautiful





This is news to me. Isomalt is beet sugar. Its edible. The only thing to remember is that when you ingest a lot you may develop diarrhoea. But I have not found anywhere which suggests it causes 'sever (sic) stomach problems'. Can you maybe share a link to back this up as I am curious now?

GigiSweets Posted 20 Mar 2013 , 7:38am
post #163 of 163

what are you using to blow up the bubble ?

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