How I made my mold for the sugar beer bottles.....WITH PICS!

Sugar Work By ThisNameInUse Updated 19 Aug 2014 , 1:10am by CEPIN

grannmawlynne Posted 20 Apr 2009 , 11:38pm
post #91 of 134

Made four bottles last week, they look ok, but I wrapped them in clear plastic wrap and now they have a cracked look from where the plastic stuck to them. How do you store them? Just in container with alittle silica in a bag? Do you think the bottles will smooth back up after they set out from the plastic? Any clues or help will be appreciated.

CakesByLJ Posted 21 Apr 2009 , 1:11am
post #92 of 134
Quote:
Originally Posted by grannmawlynne

Made four bottles last week, they look ok, but I wrapped them in clear plastic wrap and now they have a cracked look from where the plastic stuck to them. How do you store them? Just in container with alittle silica in a bag? Do you think the bottles will smooth back up after they set out from the plastic? Any clues or help will be appreciated.




I tried a few things; then I discovered this... first dust the finished bottles with some cornstarch so they won't be sticky. Lay them in non stick Reynolds foil, that has been molded slightly to hold the bottle from rolling around. You can put about 4 of them in a 9 X 13 pan. I left them that way till I was ready to use them. When you are ready to put the labels on and put them in the cake, take a damp cloth and clean off the cornstarch, attach label and put it in the cake. It will be sticky but it will dry on its own, and be beautiful and shiny, just like glass.

licia Posted 21 Apr 2009 , 1:23am
post #93 of 134

thanks for this great post on creating sugar beer bottles

val25dejesus Posted 21 Apr 2009 , 1:36am
post #94 of 134

Seeing the pictures make it so much easier to follow. Thank you icon_smile.gif

auntmamie Posted 21 Apr 2009 , 1:39am
post #95 of 134

Thank you!

grannmawlynne Posted 21 Apr 2009 , 1:40am
post #96 of 134

Thank you cakesbyLJ- I will try that.When I unwrapped them, they were very sticky. So I bet that when I wipe them down to put the labels on all the marks should go away. Thanks again for all your help.

ThisNameInUse Posted 21 Apr 2009 , 2:30am
post #97 of 134

Lee...I had that happen, too, but I was making darker bottles so it wasn't very noticable. When I made a green bottle, I was worried about that happening, so after I made sure the bottle was coated well, I let the excess pour out of the bottom of the mold. I think I am going to do that from now on with all the bottles I make.

Mine are sitting in a box on my kitchen table. Everyone picks them up and checks them out. They are so cool to look at! LOL Sometimes they are sticky, sometimes they are dry. I had fingerprints on them and wiped them with a damp cloth. The prints disappeared and were just like glass like CakesbyLJ said!

tiggy2 Posted 21 Apr 2009 , 3:59pm
post #98 of 134

I made my first one last night and it looks ok but the sugar was very thick to pour and I have some spots that have thick runs. When I rotated the the mold it didn't flow very easy which caused the runs. I cooked it 6 minutes on 50% power and 2 minutes on 100% power as stated but I'm wondering if that was too long. I think next time I'll check it with a candy thermometer after the first 6 minutes. Any other suggestions?

deetmar Posted 21 Apr 2009 , 8:33pm
post #99 of 134

How long does it actually take to make the mold. I feel I have been at this for ever, and it still isn't done. I did only start yesterday, and so far, I have about five coats on.

Also, the first time I put the cork in, it fell through the bottle, then I wrapped one in saran wrap and it fell through the bottle, so... I put a bigger one wrapped in saran wrap and it is sticking up and not even with the bottle. I hope this is okay.

I also am doing a plastic bottle that has it's cap on. I hope this works too. This has to be done for Saturday, and I am so worried I won't have enough time.

I had another question about the ice. Why do you need to crinkle the aluminum foil?

tiggy2 Posted 21 Apr 2009 , 10:17pm
post #100 of 134

I cut my cork off so it was flush with the bottle. If it's sticking out you wont be able to put a cap on it.

Rosie2 Posted 21 Apr 2009 , 10:27pm
post #101 of 134
Quote:
Originally Posted by tiggy2

I cooked it 6 minutes on 50% power and 2 minutes on 100% power


quick question...how do you reduce the power in your microwave?? I have no idea of the power settings of mine...the brand I have is 'Sharp.'

tiggy2 Posted 21 Apr 2009 , 10:30pm
post #102 of 134

Mine has a power setting, it's a whirlpool.

Rosie2 Posted 22 Apr 2009 , 6:29pm
post #103 of 134
Quote:
Originally Posted by tiggy2

Mine has a power setting, it's a whirlpool.


Thank you Tiggy!

Uniqueask Posted 17 May 2009 , 12:49am
post #104 of 134

Thanks for all the pics and tutorials.

sandykay Posted 18 May 2009 , 1:30am
post #105 of 134

I can't wait to try this, thank you so much for the time you took to put it all together.

ValMommytoDanny Posted 18 May 2009 , 2:03am
post #106 of 134

I have made these with the exact same stuff. I love it!
What I do for a form is to put my mold into a taller narrow container and put flour around it into the container. It helps it hold it's shape and allows me to handle it with little or no worries. I use one of those pampered chef measuring things.

And, if you pour and let set a bit and then pour the sugar out a wee bit and then let set up and then repour you can get cool bubbles in the neck of the bottle.

Great tutorial and tips on this thread! icon_smile.gif

sandykay Posted 19 May 2009 , 2:29am
post #107 of 134
Quote:
Originally Posted by apetricek

I am allergic to latex, so I used Mike's amazing putty which you can get at Michaels (haven't seen it at AcMoore, or Joannes), and it is COMPLETELY food safe...even shows you an idea on the box for making chocolate molds out of it. It is pricey though, $19.99 a container, which will make one beer bottle mold if you work quick and do it correct by the directions. Mine came out awesome, and you can see it in my pics, I also just made a mold for a champagne bottle, which I still have to post. HTH!!!




I looked at Michaels tonight and was able to find Amazing Mold Putty and the box states that it is food safe, and if you intend to use it for food it should be kept seperate from any other molds used for non food molds.

Apetricek Since this isn't liquid do you have any pointers for me, and is it flexible like the other stuff?

krissycupcakes Posted 7 Aug 2009 , 6:53pm
post #108 of 134

ok so im following this and my first bottle i made last night(there was alot of praying... were not religous!! hahaha) but it came out good same thing happened to me jagged bottom edge but thats ok. the only other thing i noticed is i made 3 mold figuring just incase. and 2 of the 3 didnt hold shape perfectly but the 3rd is perfect. im starting to make more bottles now sugars in microwave so ..... quick everyone pray!!!!

krissycupcakes Posted 7 Aug 2009 , 7:54pm
post #109 of 134

ok so now that i wrote i had no problems with my bottle lastnight todays were a problem..... can anyone help!!!! im following the same directions i did lastnight but for some reason the sugars not getting hard its mushy like slightly stiff on the outside and mush in the middle

superwawa Posted 8 Aug 2009 , 2:40am
post #110 of 134

My best guess is that your sugar never got hot enough/reached the hard crack phase. (300).

I went through similar issues at first - lots of sticky messes to clean up! I assumed it was because of my microwave being little and maybe not consistent enough in its heating.

My advice is to use/trust a candy thermometer rather than the minutes in the micro. (for instance when I do the timing in this thread, after the last high-heat minute, my sugar's only at 225-250)

krissycupcakes Posted 8 Aug 2009 , 2:53am
post #111 of 134

ok so being i cant find my thermometer im doing a hard ball test and so far tonights efforts seem to be going well waiting for the bottles to harden so i can unmold

msthang1224 Posted 8 Aug 2009 , 9:12am
post #112 of 134

Ok. So I am going to be brave today and I'm going to Michael's for my supplies to make a sugar beer bottle. I am so excited, I can't sleep, lol. I will definitely let you know how it goes. Thank you all so much for the instructions on HOW TO. See you when I get back icon_smile.gif

Trials_N_Error Posted 12 Aug 2009 , 2:16pm
post #113 of 134

Thanks for taking the time to post these awesome tips!

I just wanted to be sure of something... the way you made the bottle on page one was not safe to eat? I'm assuming thats why people are looking for that "Amazing Mold Putty."

Thanks again. I will def be trying this at some point in the near future. thumbs_up.gif

ThisNameInUse Posted 12 Aug 2009 , 5:07pm
post #114 of 134

That is what I have gathered from the posts....

I never put my bottles into the cake directly, and no one ever eats them because they are too busy ooohing and ahhhing them, plus they have paper labels and gumpaste caps, eww.

I always make a tray with a raised edge from a cardboard round and a strip of cardboard that is covered in aluminum foil. Then the fondant strips for the barrel lap the edge of the tray. The bottles are held in place by a little melted sugar and the ice cubes.

I really like this method because it makes it so easy to remove the entire top in one piece which can be set aside and everyone can still admire it. I just slide the knife in between the cardboard round and cut through the fondant all the way around the cake, and it lifts right off.

Trials_N_Error Posted 12 Aug 2009 , 8:29pm
post #115 of 134

Ok, thank you.
For me... I think after I admired it for a while, I think I would be too tempted to take a bite out of it just to see how it tastes. heh heh Instead of the cardboard, I wonder if you could use the edible type paper like they use for photographs and stuff?

Anyway... thanks again! : )

panchanewjersey Posted 12 Aug 2009 , 8:39pm
post #116 of 134

Wow thanks for that tutorial. Neat!

Trixyinaz Posted 1 Sep 2009 , 3:50pm
post #117 of 134

wow...this is way cool! Thanks!

brian1974 Posted 1 Oct 2009 , 6:07pm
post #118 of 134

wonderful tutorial

cakesmade4u Posted 6 Oct 2009 , 4:57am
post #119 of 134

thanks for sharing can't wait to try this.

melissaread Posted 2 Dec 2009 , 7:26pm
post #120 of 134

i'm trying this tonight so cross your fingers... the cake is for Friday night and they want a grey goose bottle... hopefully it will work all the same. any thoughts?? icon_rolleyes.gif
i am so grateful for this awesome tutorial.

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