Edible Diamonds

Decorating By vera Updated 28 Apr 2009 , 5:08pm by Kayakado

vera Posted 30 Mar 2009 , 8:38pm
post #1 of 18

Can anyone tell me a way to make edible diamonds. Pink and clear.

17 replies
kakeladi Posted 30 Mar 2009 , 9:10pm
post #2 of 18

Hard candy - cooked sugar.

krazyb5 Posted 30 Mar 2009 , 9:18pm
post #3 of 18

melted sugar on diamond candy molds or same amount of Isomalt and Karol syrup, the difference is melted sugar will absorb moisture and loose its shape, on the other hand Isomalt and karol syrup will not loose its shape if expose to moisture.

cakesdivine Posted 30 Mar 2009 , 9:23pm
post #4 of 18

I haven't been able to find a supplier of Isomalt...does anyone know who I can order from that here in the state? All the places online when I do a search they are all over seas or in Canada icon_sad.gif

CakesByLJ Posted 30 Mar 2009 , 9:40pm
post #5 of 18
Originally Posted by cakesdivine

I haven't been able to find a supplier of Isomalt...does anyone know who I can order from that here in the state? All the places online when I do a search they are all over seas or in Canada icon_sad.gif

Most local cake shops will have it, if not...

cakesdivine Posted 1 Apr 2009 , 6:11pm
post #6 of 18
Originally Posted by CakesByLJ

Most local cake shops will have it, if not...

Thank you! I live in a very rural area. Hobby Lobby & Michaels are our "cake suppy" stores. Even the new independant supply store in the city doesn't have it. When I made the trip hoping they had Isomalt the owner looked at me totally confused. She had no idea what it was. So safe to say, if the owner doesn't know what it is chances are they don't carry it LOL!

Momkiksbutt Posted 1 Apr 2009 , 6:30pm
post #7 of 18

Well, it's funny you posted this at this particular time. I'm currently working on a wedding cake with just this material as part of the decorations!

I think I can help you out girl! First let me say that this decoration is one of the hardest to find. That said, I will now share with you some of the sites that I have found and the one I ultimately ordered from in the end. I'll include the site that sells the Isomalt(Woohoo! Someone that actually has it!), and the ones with the diamonds. I purchased mine in the end, because I live in WA state and we are at about 100% humidity here right now(sarcasim icon_razz.gif) and I was afraid they wouldn't come out for me like they should. So here you are and good luck to you!



Here's the Isomalt sites:



Hope this helps! Good luck, I just love this idea in cake decorating! I'm hoping to be able to start learning how to make sugar bubbles next!!!

Michelle104 Posted 1 Apr 2009 , 7:11pm
post #8 of 18

Which one did you finally end up ordering from? Did you get them yet and if so what do you think??? icon_lol.gif

GenGen Posted 1 Apr 2009 , 7:25pm
post #9 of 18

cakesdivine i live in an even more rural area where the nearest michaels is almost 2 hours away lol. the nearest walmart is 45 minutes etc.

Charmed Posted 1 Apr 2009 , 8:17pm
post #10 of 18

here is a link to an article, hope this would help:


Momkiksbutt Posted 1 Apr 2009 , 10:59pm
post #11 of 18

OH...did I forget to list the most important one??? LOL Silly me! Forgive me, I've been waiting 3 days for someone to come and repair our furnace here and he showed up right when I was posting my list...(BTW, we have heat now...thank goodness!)

Here it is and a pic of what they look like for real when you get them. I ordered the small ones that come 225 in a set.

Website is www.fondantsource.com Jesters's Cake supply is the store.

FeGe_Cakes Posted 1 Apr 2009 , 11:15pm
post #12 of 18
tinygoose Posted 1 Apr 2009 , 11:26pm
post #13 of 18

I got mine somewhere in the UK, may have been the site below, but I can't remember.

They are soo cool. I wish they weren't so expensive I'd put them on anything & everything!! I have them on my orchid & dragonfly cake in my pics. Have to use a pair of tweezers on them so they don't look cloudy. I'm surprised they come in the jar, mine are separated because it says if they touch they get cloudy too.


Momkiksbutt Posted 3 Apr 2009 , 12:39am
post #14 of 18

These were imported from france and then resold at this store. The other place I was looking at from the UK was in Scotland. I'm glad I found Jester becasue ordering directly from the UK can take up to 6 weeks to ship. I e-mailed the scotland company to find out.

saberger Posted 18 Apr 2009 , 1:46pm
post #15 of 18

Is this the same? http://www.pastrychef.com/MICRO-MAGIC_p_776.html

And someone mentioned Karo syrup? Am I supposed to mix it with the sugar? Help!!? I really want to do this over the weekend.


Momkiksbutt Posted 19 Apr 2009 , 7:31am
post #16 of 18

Karo syrup?? Are you going to try and make your own??? If so I wouldn't use anything but Isomalt...they will be too unstable and melt to easily with anything else.

Stina Posted 28 Apr 2009 , 3:10pm
post #17 of 18

Usually I just read what everyone else writes and I will find my answers. This posting was so good that I had to post a reply just so I won't lose the link. Thanks everyone for you expert advice.

None of my cake shops carry isomalt either - or know what it is for that matter. I had a long discussion with one shop owner explaining why it would be good for her to carry it since TX never has low humidity :0).

Thanks everyone, again.

Kayakado Posted 28 Apr 2009 , 5:08pm
post #18 of 18

I had been carrying around a Lindy Smith cake book that called for you growing your own sugar crystals, but I found a bag of them in the local middle eastern grocery. The cyrstals are quite big and perfect for fake diamonds. Some are 1/2 inch by almost 3/4 inches. They are all clear sugar, sorry no pink ones but I am sure you could use these and grown a layer of pink on them following Lindy's instructions.

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