I have seen on TV that sugar is boiled and poured to look like water, what do I use and how do I do it? Thanks
check out novicebaker202 pics he just did a sugar moat for his castle cake. im sure if you ask him he can provide you with details.
I really don't know but I remember from Ace of Cakes they said they used Isomalt. Then I found it intereting that he used a blowtorch to get out the bubbles. I will follow this thread to get more information also.
Thanks for the replies, I was ready other threads, isomalt is heated and poured. There was a thread about making sugar beer bottles that was cool. She made a latex mold and had her own recipe for the sugar, maybe you can read that one, she gave a couple of links to places for the silicone.
Isomalt is a sorbitol based product that is used in place of true sugar because it withstands humidity better. It is pricey and sorbitol has the effects of a laxative which can lead to problems for those that consume it. Sugar works fine in a fairly dry climate. All you need is sugar, water, a heavy duty pan, and a candy therm. For a first timer this medium is often difficult to work with. It also can cause severe burns so I do not allow anyone else in my kitchen when working with it. You might consider colored piping gel. Safer, easier, and better tasting.
I'm very new at this & have never used the sugar method, however, I needed to make a swimming pool cake & tried the colored piping gel. Very easy & looked great.
So glad you mentioned the laxative issue! I will monitor who eats how many jewels off my daughters cake. I am going to use the isomalt.
Yes, that would be isomalt. It is a sugar substitute I believe.