sweetcakes4295 Posted 7 Mar 2010 , 2:56am
post #1 of

I am making a beer bucket cake and I see all sorts of cakes with the "ice cubes" does anyone know how to make them? what is knox blox?

20 replies
ginny33 Posted 7 Mar 2010 , 4:46am
post #2 of

if you watch that " cake boss" show on TLC he makes a diamond for a cake, you could make your cubes like that, he also does coral, by pouring sugar over ice, you could do that with clear sugar and make it looked like crusted ice.

momx2grtkids Posted 7 Mar 2010 , 6:25pm
post #3 of

When I made my beer bucket I jused clear rock candy. I tried 3 times to make my own, but it turned brown every time. icon_sad.gif I finaly gave up and just bought it.

LittleLinda Posted 8 Mar 2010 , 4:28am
post #4 of

knox blox are jello squares. There's a clear unflavored geletin called Knox sold in a small box. It shoulld be right near the jello. The recipe is on the package to make knox blox.

sgraff Posted 8 Mar 2010 , 2:30pm
post #5 of

I use Isomalt. That is what I used for the ice in both of my cakes with coolers (in my pictures).

Loucinda Posted 8 Mar 2010 , 3:19pm
post #6 of

sgaff is right - cooked sugar has a yellow tint to it, isomalt is clear when done.

j_black Posted 8 Mar 2010 , 5:59pm
post #7 of

hi! My sugar cubes are always clear when I make my ice for my beer bucket cakes. Have used isomalt before and the taste was not that great. I only heat my sugar/syrup mixture to 250 this is the soft crack stage which is right before it starts turning the amber color. I then pour into molds and pop out a, hour or 2 later.

msthang1224 Posted 8 Mar 2010 , 7:57pm
post #8 of

Yes, isomalt is the way to go. I used the mini brownie mold by wilton, its silicone and withstands a lot of heat. They popped right out

LittleLinda Posted 9 Mar 2010 , 1:18am
post #9 of
Quote:
Originally Posted by j_black

hi! My sugar cubes are always clear when I make my ice for my beer bucket cakes. Have used before and the taste was not that great. I only heat my sugar/syrup mixture to 250 this is the soft crack stage which is right before it starts turning the amber color. I then pour into molds and pop out a, hour or 2 later.



Can you share your sugar/syrup recipe?

Jack031 Posted 9 Mar 2010 , 3:08pm

Isomalt is my best friend when making ice cubes, its so easy to use and make you just need to make sure that you don't burn yourself thats all!

brianthecakeguy Posted 10 Mar 2010 , 5:17am

Be careful when using isomalt if its for a customer! It gave 3 of my friends bathroom problems last time I used it! I have been using sugar ever since. It turns a little amber, but I agree with boiling it to the soft crack stage to prevent that. Just work quickly with it if you are going to cook to soft crack, because it "melts" as it sits. I used it in my beer bucket cake a few weeks ago and it looked fine...

j_black Posted 10 Mar 2010 , 4:25pm

Hi! Sorry for the late reply. For the ice in my last beer bucket cake (in my photos) I uses 1/2 a cup of corn syrup and 1/2 a cup of sugar. Microwaved for 1min, stirred, microwaved another 30 sec, stirred then microwaved andother 30 sec. When I put my candy thermometer in it read 250. I then poured it into my mold and let it set and I set nice and hard about an hour later. The mold I used was from Hobby Lobby, it was PLASTIC (glad it didnt melt), and I found it near the molds for the hard candy. I hope this helps.

j_black Posted 10 Mar 2010 , 4:33pm

Yikes!! I just read my last post, saw all the typos and grammatical errors. Sorry about that..... icon_surprised.gif

sberryp Posted 21 May 2012 , 6:44pm
Quote:
Originally Posted by j_black

Yikes!! I just read my last post, saw all the typos and grammatical errors. Sorry about that..... icon_surprised.gif


This was just what I needed. Thank you!!! Your ice cubes are very clear. wish me luck.

Polarcakes Posted 21 May 2012 , 7:51pm
Quote:
Originally Posted by brianthecakeguy

Be careful when using if its for a customer! It gave 3 of my friends bathroom problems last time I used it! I have been using sugar ever since.




From Wikipedia: *However, like most sugar alcohols (with the exception of erythritol), it carries a risk of gastric distress, including flatulence and diarrhoea, when consumed in large quantities. Therefore, isomalt is advised to not be consumed in quantities larger than about 50 g per day for adults and 25 g for children. Isomalt may prove upsetting to the stomach because the body treats it as a dietary fiber instead of as a simple carbohydrate. Therefore, like most fibers, it can increase bowel movements, passing through the bowel in virtually undigested form*

http://en.wikipedia.org/wiki/Isomalt

debbief Posted 21 May 2012 , 8:00pm

I just made a bunch of sugar ice this weekend. My first few batches were amber colored but then as the PP said, don't heat it to the hard crack stage. I was afraid it wouldn't hold it's shape, but it did fine. Now if you're making sugar bottles, you do have to wait for the hard crack stage otherwise the bottles will end up melting. At least mine did anyway icon_rolleyes.gif

I used equal amounts of sugar and light corn syrup. I poured mine in regular mini ice cube trays to set and they were fine. I took a chance that the trays may melt but they didn't so I guess I got lucky there.

sberryp Posted 23 May 2012 , 3:25pm

Mines are kind of soft. If there anything I can do to fixed them? I didn't have a take the temp is that why?

sberryp Posted 23 May 2012 , 7:29pm

Sorry for the bad grammar..... Can I fix them?

Claire138 Posted 21 Jan 2014 , 7:47pm

J-Black, I'm not sure if you're still on CC but just wanted to thank you for your recipe and clear instructions on ice- cubes. I've made them more than once and they are always perfect. Thanks;-D

tinaDcakes4U Posted 27 Jun 2014 , 2:32pm

When making the ice cubes, do you fill the mold up completely? In other words, will the cubes be solid?

AmirahImage Posted 29 Jul 2014 , 9:59pm

Hello,

 

I wanted to know if the cubes could go on the cake and into the fridge until delivery? I also wanted to know how long would they last before melting.

 

thanks

 

A.

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