Help, I'm making a jose cuervo bottle cake and I was trying to use the edible varnish, the one made with gelatin and corn syrup. I warmed it up and when I try to brush it on it rolls up. Help! has anyone else used it? What am I doing wrong?

no one out there has an idea?

I've read on here that you can use a 50/50 mix of vodka and corn syrup. Never tried it myself. Hope you find the help you are looking for.

It can't be just warm; it has to be hot. I heat it in a sauce pot that retains heat so that it stays hot for a long time. Otherwise, it cools quickly and starts to gum up and roll up on itself.

i just tried making edible varnish today and i got a lot of bubbles. is there any way to reduce the amount of bubbles while making it?

hehe, i have to show yall this ... i'm trying to make fondant look like a bowl of ramen:

fondant bowl + fondant extruded noodles + edible varnish soup + brown food coloring



it's those darn bubbles, though! help me perfect this!

How did you make the varnish, metria? I have no bubbles at all when I make it. I use this recipe...

http://cakecentral.com/recipes/7292/edible-varnish

BTW, very cute idea!

Has anyone tried the 50/50 mix of vodka and corn syrup? Can you airbrush that on a large area, or do you really have to brush it on?

I think that would work well instead of using the geletan hot... if you use it hot, won't that just melt the fondant underneath it??

BTW metria, I LOVE your ramen noodles!!!!!!!

No, the hot mix didn't melt the fondant at all when I've used it.

My question on the 50/50 recipe is does it dry to a touchable finish? or a tacky finish? I worry that anything that doesn't dry completely touchable, will lose its gloss as dust and PS in the air settle on it.

Another question re the 50/50...what kind of finish do you get? the gelatin mix gives you a glass/patent leather finish. Is the 50/50 more of a wet look, or is the gloss really glass-like?

Yup, i used that recipe (http://cakecentral.com/recipes/7292/edible-varnish), but in a larger quantity:

2 Tbs (2 packets) of gelatine
6 Tbs water
2 Tbs corn syrup

Aarrgg...last night it looked almost perfect, but this morning ... looks like the varnish softened up the fondant. My bowl is now almost ripped in half. You can see the real bowl I have underneath it for support. Gotta figure something else out, I guess.



If I can somehow make the inside of the bowl ... water-proof? Maybe line it with RI?

metria - royal icing breaks down with water.... whenever i have a little left over in a plastic container, or my utensils have RI on them I soak then in water.... I dont think that would work....

Yes, I used the corn syrup and vodka for my pointsettia and holly berries on my Christmas cake and loved the effect, shiny and not sticky after it dried and it was very easy to make.