Making Jewels/diamonds That Are Edible

Decorating By missy2008 Updated 27 Sep 2008 , 1:05pm by -K8memphis

missy2008 Posted 23 Sep 2008 , 7:08pm
post #1 of 13

So, I saw this cake that Ron Israel did with bling bling on it. The jeweled pieces looked like antique diamond pendants and I was wondering if anyone has done this technique? Care to share?
They looked like a buckle or brooch studded with diamonds placed on a cake and placed around a bow.

12 replies
bashini Posted 23 Sep 2008 , 9:05pm
post #2 of 13

Hi, I don't know whether this is the one you are looking for, but here is the link if you wanted to have a look. You might have to make it bigger to get the letters clear.


frankandcathy Posted 24 Sep 2008 , 2:47am
post #3 of 13

I have made pretty realistic looking jewels using a hard candy mold and making hard candy (think suckers).

Malakin Posted 24 Sep 2008 , 10:55am
post #4 of 13

I believe I saw that cake. Was the jewel a replica of the bride's grandmother's brooch or something. It was like dark silver or pewter with rhinestones on it, kinda multi-layers flower, almost the shape of a mum? There is a video out there showing how he did it. I saw it on tv but don't remember which show. I don't think it was Food network. I'll look online cause I know he showed in detail how to make it.

pbeckwith Posted 24 Sep 2008 , 12:02pm
post #5 of 13

I'm in the process of making jewels right now. Picked up a couple molds from my local cake store and order a couple more from Country Kitchen - although did I see somewhere you can make an impression in corn starch for a mold? It's the hard candy recipe, sugar, water, corn syrup, color and flavoring. I'm having trouble getting a perfectly clear jewel though, and got some advise from sugarbeachcakes (she has perfectly clear "ice cubes" on her crab cake) - suggests using cheap vodka instead of water. I'm going to give it a try later.

cakebaker1957 Posted 24 Sep 2008 , 1:37pm
post #6 of 13

Can you share the hard candy receipe ?

pbeckwith Posted 24 Sep 2008 , 2:40pm
post #7 of 13

Hard Candy
1 3/4 c. sugar
1/2 c. water
1/2 c. clear corn syrup
dash salt
1/2 - 1 t. concentrated oil/flavor

In medium saucepan, mix the sugar, water, corn syrup, salt. Boil to 295 degrees, the temp will continue to rise to about 300. Add your color (I use a small knife) and flavoring (some are really strong). At this point I pour it into a 2 cup Pyrex cup that has been sprayed with Pam - it's easier to get it into the molds pouring from the Pyrex cup. Careful because it's still boiling. If it thickens up before it's all poured, you can put it in the microwave for 15-30 second spurts. Pour into your Pam sprayed molds - I hold the small knife in front of the spout to help hold back the candy. Don't overfill the molds and be sure to put everything in very hot water to clean - sometimes it has to soak a little to melt the candy. I store them in zip bags, then put those bags in a bigger bag - don't want them to draw any moisture (they'll melt). Don't lay the knife down on the counter - you'll have a heck of a time getting it unstuck!!!!!
Sugarbeachcakes has VERY clear ice cubes on her crab cake and she advised me to try vodka in place of the water to get the clarity.
The kids love these - I'll decorate a cake with the star lollipops and jewels around the Happy Birthday.
Good luck - they are beautiful!

cakebaker1957 Posted 24 Sep 2008 , 2:45pm
post #8 of 13

thanks pbeckwith
I will give it a try,

dchockeyguy Posted 24 Sep 2008 , 5:20pm
post #9 of 13

You could use isomalt to do the gems as well. I know I've seen some people do it, even though I've nver done that.

awnee Posted 27 Sep 2008 , 1:16am
post #10 of 13

I was told to put some hard candy duh I forgot which one it was! like life savers in a zip lock bag, crush them up, microwave them until melted, pour them in the candy mold and let them set. Adding a tiny bit of vodka will help keep them clear but only a tiny bit.
I have not tried this yet but it does make sense to me Oh! Jolly Ranchers it was! But suckers would work too, I think!

norma20 Posted 27 Sep 2008 , 2:56am
post #11 of 13

I use Jolly Ranchers candy when making gingerbread houses. I break and melt them over crushed aluminun foil to make lakes and ponds.

cakinqueen Posted 27 Sep 2008 , 12:48pm
post #12 of 13

I saw Jule Bashore(sp?) at the ices convention with the isolmat babies. You just add the isomalt graines into a sauce pan and melt. Then you would just our in the gem mold. Becareful not to overheat the isomalt as it will turn yellow. I know there is a recipe to use sugar and corn syrup but I can't find it right now. If you use regular sugar make small batches because it tends to yellow quickly!

-K8memphis Posted 27 Sep 2008 , 1:05pm
post #13 of 13

Keep your face away from that boiling infreno--the boiling alcohol inside the pot can catch on fire and flame up into your face and ceiling--be muy muy careful, Cake-Buddy.

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