Make Sugar Ice?

Decorating By mndy204 Updated 2 Jan 2009 , 1:33am by iamlis

mndy204 Posted 21 Dec 2008 , 4:23pm
post #1 of 23

I read SweetResults post about the sugar beer bottles and made them no problem, then I saw within that post how to make the ice for the cooler. I put the sugar on the foil and waited and it never hardened up so I could make ice. I was able to roll the foil and bend it and everything, it was like mush. I'm not sure what I did wrong.

Can anyone help me so my next cooler can have ice and not look like the bottles poked their way out of the cooler lid? icon_redface.gif

Thank you in advance!!

22 replies
millermom Posted 21 Dec 2008 , 4:34pm
post #2 of 23

I did a cooler this summer (in my pics) it is the only one I've done, but I used clear gelatin, Knox brand, and cut them into cubes. I used real sodas, and put them in first, then sprinkled the "ice" cubes around them.
Hope this helps.
BTW, I am in KC too! Out in Olathe. icon_smile.gif

mndy204 Posted 21 Dec 2008 , 4:41pm
post #3 of 23

Oh I wish I would have thought of that!! (I just did no ice at all so it looks a little funny) I looked at your cooler cake, that looks really good!! Thank you for your help, I really appreciate it.

It's nice to meet someone from around here finally. icon_smile.gif

iamlis Posted 21 Dec 2008 , 4:48pm
post #4 of 23

I think your sugar may not have cooked long enough ( I know, you were probably concerned with over cooking and turning Amber colored). But if it doesn't cook long enough it won't set up either...bummer!

Hey Millersmom can i ask...Does the Gelatin melt at all? I was concerned it might melt or something and end up a runny mess n the cake? What kind of window of time can you leave it out?

mndy204 Posted 21 Dec 2008 , 5:13pm
post #5 of 23

I think your sugar may not have cooked long enough ( I know, you were probably concerned with over cooking and turning Amber colored). But if it doesn't cook long enough it won't set up either...bummer!

I wondered that same thing, but yes I didn't want the amber color. People were starting to get here so I was trying to hurry with it. I should have started it much earlier in the day. icon_rolleyes.gif Next time though I will for sure cook it longer and just watch the color so it doesn't get too dark. Thank you for your help!

iamlis Posted 21 Dec 2008 , 5:18pm
post #6 of 23

I also think there can never be enough ice either! I made about 4 batches for my first cooler and I swear the back half was bare! BUT you end up using up all your Karo syrup and are stuck-man I tell you those beer bottle cakes take twice as much time and ingredients as you plan-LOL! I am not ranting I SWEAR icon_smile.gif

mndy204 Posted 21 Dec 2008 , 5:22pm
post #7 of 23

Oh I agree!!! It was very time consuming, but worth it!!! Everyone loved the beer bottles (my hubby had a poker party for his birthday so it was a perfect cake!!) I keep getting wives calling me asking to send an email of the picture. icon_smile.gif I wasn't sure how much syrup it would take to make enough ice, but now I'll know to stock up for next time. thumbs_up.gif

iamlis Posted 21 Dec 2008 , 5:32pm
post #8 of 23

I go through 2 packages of "Amazing Mold Putty" each time I make a bottle too-what is up with that? icon_smile.gif

They always tear or split on me! You too? I wish there was a bottle mold!

mndy204 Posted 21 Dec 2008 , 5:42pm
post #9 of 23

I KNOW!!!! Mine did the same thing!! I figured I was doing something wrong. icon_confused.gif The last mold I made didn't split or tear and I was able to make 2 bottles with it. I took my cake spatula and loosened the sugar up inside the mold a little bit and got it away from the sides then pulled all the sides down at one time and it seemed to split less. (Does that make sense?) My first mold ripped right down the side so did the second, this next attempt didn't (so far).

iamlis Posted 22 Dec 2008 , 12:18am
post #10 of 23

Nothing says stress like pouring MILLION degree hot sugar into a mold with leaks trying not to spill or leak it out onto yourself all while trying to wear gloves-there must be an easier way! I can only ever get 2 bottles per mold I make and it tears all the way up everytime I unmold. I have tried it thick-I have tried it thin-this last time I baked it at 150 to set and it turned into a bubble at the top! SO after using 2 bottles of Karo syrup 2 packages of Mold Putty I had to use (What I lovingly refer to as bubble butt bottles!) They were so ticking me off but I had worked all day and literally ran out of time icon_smile.gif Next time I get an order for a beer bottle cakes I am going to start working on them that same day-but this time my ice turned out ok ") GO FIGURE! Best of luck with your ice next time though! I definately post if I come up with any better ideas though!

mndy204 Posted 22 Dec 2008 , 3:29am
post #11 of 23

Oh no kidding!! How many beer bottle cakes have you done? Do you get a lot of requests for them? I read somewhere on the sugar bottle thread that someone put their mold in a glass then rotated it in the glass so they didn't have to touch the hot mold. I tried it that way and wore my oven mits and everything worked out awesome! Maybe that method would work better for you? I worried like crazy about the hot sugar and all of that because I am super clutzy!!! icon_rolleyes.gif But so far so good. Yes, please post any ideas you can with ice! If I make another one or run across any better ice ideas (or bottle ideas for that matter) I'll pass it along. thumbs_up.gif

millermom Posted 22 Dec 2008 , 5:37pm
post #13 of 23
Quote:
Originally Posted by iamlis

Hey Millersmom can i ask...Does the Gelatin melt at all? I was concerned it might melt or something and end up a runny mess n the cake? What kind of window of time can you leave it out?




You know, I was worried about the same thing, as this was the middle of August in the Midwest (Aug. + Midwest=HIGH heat and HIGH humidity, like 100 degrees and 75% humidity!) Anyway, no, they did not melt. They were definitely softer, and got a little condensation on them because they came directly from the fridge, but they held their shape.

The picture was taken when the cake was on a poolside table, under an umbrella, so it was out of the sun, but you would have to do that with any cake.

MissBaritone Posted 22 Dec 2008 , 7:35pm
post #14 of 23

If I need to get an ice effect I use glacier mints which are a cube shaped clear mint. Is there nothing similar in the states you could use

CakesByLJ Posted 22 Dec 2008 , 7:50pm
post #15 of 23
Quote:
Originally Posted by mndy204

I read SweetResults post about the sugar beer bottles and made them no problem, then I saw within that post how to make the ice for the cooler. I put the sugar on the foil and waited and it never hardened up so I could make ice. I was able to roll the foil and bend it and everything, it was like mush. I'm not sure what I did wrong.

Can anyone help me so my next cooler can have ice and not look like the bottles poked their way out of the cooler lid? icon_redface.gif

Thank you in advance!!




I had so much fun making my beer bottles too! I used Isomalt to make the ice, so it would be clear. I took non stick foil and lined a 7 X 11 pan and poured the hot sugar in it when it was done. I let it sit till it started to set up and then scored it with a pastry wheel, into ice cubes. As soon as I could touch it without burning myself, I started to just break the pieces apart. It sets up quickly at this point, so I had help from dh icon_biggrin.gif It worked beautifully... here is my photo..http://www.cakecentral.com/cake-photo_1294534.html

mndy204 Posted 26 Dec 2008 , 10:03pm
post #16 of 23

I had so much fun making my beer bottles too! I used Isomalt to make the ice, so it would be clear. I took non stick foil and lined a 7 X 11 pan and poured the hot sugar in it when it was done. I let it sit till it started to set up and then scored it with a pastry wheel, into ice cubes. As soon as I could touch it without burning myself, I started to just break the pieces apart. It sets up quickly at this point, so I had help from dh icon_biggrin.gif It worked beautifully... here is my photo..http://www.cakecentral.com/cake-photo_1294534.html

Oh wonderful!!! Thank you so much for that information!!! Your ice looks realistic!!! Now I can't wait to make another cooler cake. thumbs_up.gif

CakesByLJ Posted 26 Dec 2008 , 11:07pm
post #17 of 23

You are very welcome mndy204... I hope I get a reason to make another one soon... icon_biggrin.gif

bobwonderbuns Posted 26 Dec 2008 , 11:18pm
post #18 of 23

I'm glad this came up. I just read on another thread about making "ice cubes" out of knox gelatin.

CakesByLJ Posted 26 Dec 2008 , 11:31pm
post #19 of 23

I have seen that too, about the knox geletin, but I have never tried it. This method worked so well for me, I would definately use it again...

Price Posted 26 Dec 2008 , 11:58pm
post #20 of 23

Wow! That gets really expensive if you are only getting 2 bottles per mold! I used the amazing putty for mine and I made all the bottles in my cake, and have saved the mold in case I want to use it again! What I did was put a slit in my mold about 1/2 to 3/4 of the way up and I use rubber bands to hold it together. That keeps it from splitting jagged on its own! I didn't have any trouble at all with the hot sugar coming thru the mold where I had slit it. HTH

CakesByLJ Posted 27 Dec 2008 , 12:11am
post #21 of 23

I used the make a mold product, and had no problems with it. No tears or leaks, and I made four bottles with it. It is still in great shape and I guess could do many more bottles with it..

mndy204 Posted 27 Dec 2008 , 12:13am
post #22 of 23
Quote:
Originally Posted by Price

Wow! That gets really expensive if you are only getting 2 bottles per mold! I used the amazing putty for mine and I made all the bottles in my cake, and have saved the mold in case I want to use it again! What I did was put a slit in my mold about 1/2 to 3/4 of the way up and I use rubber bands to hold it together. That keeps it from splitting jagged on its own! I didn't have any trouble at all with the hot sugar coming thru the mold where I had slit it. HTH




That helps A LOT!!! That amazing putty is very expensive!! The last mold I made I got 2 bottles from it and it's still in perfect condition for more bottles. I'll have to try the rubber band idea - I wondered about it leaking through the slit. Thank you for this tip, too! Now I want to make another one of these cakes just for fun!! icon_rolleyes.gif

iamlis Posted 2 Jan 2009 , 1:33am
post #23 of 23

Where in the heck have I been? I haven't gotten any email posts updating on the thread...OH WELL! I found it again! YAY! You guys what the HECK am I doing wrong??!?! EVERY mold I make is either too thick or too thin and tears! I have made about 10 of these cakes-EACH bottle I makes rips the the mold, then I try to get a couple more molds made from the ripped and jagged mold and it is MORE than a nightmare scenario! icon_smile.gif

I am going to try the gelatin next time more SURE! Also BOBWONDERBUNS-Those molds are only half bottles and so laying flat they are great but standing up-I don't think they'd work? Maybe I am wrong (PROBABLY AM!)

I am making another one of these babies on Sunday and just spent another $20.00 on the Amazing Mold Putty!

Don't you guys feel SO sorry for me? I better go dig out that last bottle of Champagne from New Years and self medicate icon_smile.gif

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