CakeDiane Posted 27 Mar 2010 , 11:20pm
post #1 of

Eureka! I finally figured it out! I'm working on a "tub of beer" cake, so naturally I needed to make some ice cubes out of isomalt. But batch after batch kept turning out in various shades of yellow--SO frustrating!! Then I finally stumbled onto the right way to do it-my last 3 batches in a row were PERFECT! So I thought I'd share what I learned with everyone.

Start with 2 cups of isomalt in a saucepan over medium-high heat. When the bottom layer of isomalt starts to melt, turn the heat down to medium and stir occasionally--keep a VERY close eye on it. When the temperature hits 280, start to stir constantly--gently, but constantly--and watch the temperature carefully. The moment that the temperature hits 340--quickly remove from the heat and immediately pour it into the mold. I didn't even have any bubbles at all whereas my earlier batches where I stirred less had LOTS of bubbles. (FYI-The 2 cups of isomalt made 24 ice cubes--I was using Wilton's silicone brownie-bite pan)

Hope this helps someone!
icon_biggrin.gif

60 replies
Kitchen_Witch Posted 28 Mar 2010 , 12:03am
post #2 of

Thanks for the tip! I took notes. :} I'm making gems for my daughter's 4th birthday cake coming up on Wednesday. I need all the tips I can get!!

I haven't tried it yet, but the recipe I have lists adding 1/2 cup water to the 2 cups of isomalt when you melt it. Did you add water to yours? Or should I skip the water?

Ivy383 Posted 28 Mar 2010 , 12:21am
post #3 of

Thanks icon_biggrin.gif

CakeDiane Posted 28 Mar 2010 , 12:52am
post #4 of

I don't put water in with the isomalt--I took an awesome sugar class with Mary Moy Hochstetler and she taught us to just use the isomalt by itself.

I'd be interested to hear from someone who DOES use water--does that help the color stay clear??

lisamenz Posted 28 Mar 2010 , 1:13am
post #5 of

Your not supposed to use water., even thou people do. You can melt the isomalt like the previous post said or you can use corn syrup, depends on how you are heating, stovetop, microwave etc. I took a class with Geraldine Ransome and her husband is a chemical genious. He knows how ingredients effect how the outcome will be. Hers were the most brillant isomalt gems I have seen yet. I have done them with the water also., but using corn syrup makes them even more brilliant and clear. Also store them in a tin, with a tent made over them. Plastic will make them go dull faster. I love working with isomalt, but I am still learning about it all the time. Congratulations and Happy Decorating. icon_biggrin.gif

CakeDiane Posted 28 Mar 2010 , 1:21am
post #6 of

Lisa, that's an awesome tip about the corn syrup making them brilliant and clear--thanks! How much corn syrup should you use--is it equal parts isomalt and corn syrup??

lisamenz Posted 28 Mar 2010 , 3:05am
post #7 of

This was for a small amount and in the microwave, 1/2 cup isomalt and 2 Tablespoons of white corn syrup in a glass measuring cup . do 30 seconds at a time at first and then 12 second times, and stir with a lollipop stick. Don't use metal or wood. Effects the isomalt too. Add I believe gel colors, not anything with a water content in it. It effects the isomalt also. Glad to help thumbs_up.gif P.S I use cotton gloves with laytex gloves on top. Don't burn yourselve:0)

CakeDiane Posted 28 Mar 2010 , 11:36am
post #8 of

Thanks lisa--I'll give that a try!

deefour Posted 5 Apr 2010 , 11:58am
post #9 of

Lisa & CakeDiane- Do You use a warming box when you're working with it? When making the gems are you pouring from the pot or something else?

CakeDiane Posted 5 Apr 2010 , 1:00pm

You don't need a warming box for this--I think you only need it if you are pulling sugar or blowing bubbles.

What I learned from Dominic's video (from Make Your Own Mold) is that you can keep extra melted isomalt in a low oven--at 265 degrees-- and it will hold for you until you are ready to use it. So when I was making beer bottles and I only had one mold, I prepared a few cups of isomalt, poured one bottle's worth into the mold, and I kept the remaining melted isomalt in the oven. It was perfect.

What I DON'T know is if this trick will work when pouring something that you want to be crystal clear--like ice or clear beer bottles. I wonder if keeping it in the oven would slowly change the color to be a little darker...has anyone tried that?

dalis4joe Posted 5 Apr 2010 , 1:12pm
Quote:
Originally Posted by lisamenz

Your not supposed to use water., even thou people do. You can melt the like the previous post said or you can use corn syrup, depends on how you are heating, stovetop, microwave etc. I took a class with Geraldine Ransome and her husband is a chemical genious. He knows how ingredients effect how the outcome will be. Hers were the most brillant gems I have seen yet. I have done them with the water also., but using corn syrup makes them even more brilliant and clear. Also store them in a tin, with a tent made over them. Plastic will make them go dull faster. I love working with , but I am still learning about it all the time. Congratulations and Happy Decorating. icon_biggrin.gif




Can you give us the ratio of corn syrup to isomalt??? and the cooking directions....
I need to make some gems and I don't have the slightest clue.... firt timer here... thanks!

Auntie_RaRa Posted 5 Apr 2010 , 5:07pm

Is this what you are looking for?

lisamenz wrote:
This was for a small amount and in the microwave, 1/2 cup isomalt and 2 Tablespoons of white corn syrup in a glass measuring cup . do 30 seconds at a time at first and then 12 second times, and stir with a lollipop stick. Don't use metal or wood. Effects the isomalt too. Add I believe gel colors, not anything with a water content in it. It effects the isomalt also. Glad to help Thumbs Up! P.S I use cotton gloves with laytex gloves on top. Don't burn yourselve:0)

deetmar Posted 5 Apr 2010 , 11:29pm

I think it depends on the Isomalt too. The clearcut seems to work better, I start cooking the other stuff and turned yellow on me right away, with no water or anything added. I didn't even get it above 250!

There are so many ways to do this, it can drive you crazy and it gets expensive. I think Isomal it just like me today, tempermental!

MORSELSBYMARK Posted 6 Apr 2010 , 12:12am

thanks for the tips!

dalis4joe Posted 6 Apr 2010 , 12:20am

Auntie_RaRa yes thanks lol I didn't see that before..

ladij153 Posted 6 Apr 2010 , 12:42am

Deetmar, what is clearcut? Is it a brand of isomalt? Where can I purchase it?

tesso Posted 6 Apr 2010 , 2:05am

thanks for the tip, it's appreciated !!!

deetmar Posted 6 Apr 2010 , 12:36pm

Makeyourownmolds.com has it. I have found it somewhere else before, be he seems to have the best product at the best price.

I am hoping to post our martini glass sometime this week. We just keep getting slammed!

DianaC31 Posted 9 Apr 2010 , 5:48pm

THANK YOU so much for this post!! I am making my first beer barrel cake. I threw out 4 bottles before I got the hang of it. Thanks to your post my ice was percect - the first time!! And perfectly clear!!
Thanks again!!! thumbs_up.gif

CakeDiane Posted 9 Apr 2010 , 5:57pm

Congrats DianaC31--so glad it worked for you too!

Boop62054 Posted 10 Apr 2010 , 3:20pm

I just tried Lisa's suggestion and it worked perfectly. Be patient...you will have to work in 12 sec. increments at a time after the initial 30 seconds, but it worked! I used a small silicone spatula, if that helps anyone instead of the lollipop stick-only because I didn't have one. Be careful, sugar is scalding hot! Thanks so much for this easy way!

deetmar Posted 11 Apr 2010 , 4:22am

I tried it to, but turned my back and burnt it. Going to try more tomorrow. My hands look like they have been through a battle zone from all the sugar work latley. We try to double glove but still get burned.

lisamenz Posted 11 Apr 2010 , 4:03pm

Yes to the post above, the first 30 seconds to begin with and then 12 seconds increments after that. Be patient. You are using isomalt? not sugar? Correct? Also a heavy Pyree measuring glass is also important. No water additives in anything, food coloring etc. Don't use metal or wood spoons. This changes the chemical outcome also. Make sure its White corn syrup. You probably know this also, you can reheat pieces and remelt them. Maybe your microwave is higher in temperture then others? Might go a little lower on microwave setting? Or try smaller increments and no more then 6 to 8 reheats as its melting. Do not stir to much in between increments, just enough to mix around a little. This would cause bubbles in the isomalt pours and gems. Hope this helps. Also like someone said clearcut isomalt is great. You can go to MakeYourOwnMolds.com. icon_rolleyes.gif

cake-angel Posted 11 Apr 2010 , 4:41pm

Thank you for sharing those tips. I have been wanting to try making gems for the first time and this info is really great. Thanks again!

DelusionsOfGrandeur Posted 15 Apr 2010 , 4:36am
Quote:
Originally Posted by lisamenz

Yes to the post above, the first 30 seconds to begin with and then 12 seconds increments after that. Be patient. You are using ? not sugar? Correct? Also a heavy Pyree measuring glass is also important. No water additives in anything, food coloring etc. Don't use metal or wood spoons. This changes the chemical outcome also. Make sure its White corn syrup. You probably know this also, you can reheat pieces and remelt them. Maybe your microwave is higher in temperture then others? Might go a little lower on microwave setting? Or try smaller increments and no more then 6 to 8 reheats as its melting. Do not stir to much in between increments, just enough to mix around a little. This would cause bubbles in the pours and gems. Hope this helps. Also like someone said clearcut is great. You can go to MakeYourOwnMolds.com. icon_rolleyes.gif




Are you pouring directly from your pyrex or are you putting it into a candy funnel (forgive me if you've stated this already and I just missed it)?

sharonk Posted 15 Apr 2010 , 5:02am

Thank you for sharing! I am anxious to try this.

cakeladyatLA Posted 15 Apr 2010 , 5:32am

i want to make jewels too, this helps a lot, thanks

Patty*

deetmar Posted 17 Apr 2010 , 10:09pm

I love the Isomal with Corn Syrup method! They do come out crystal clear. The first couple of time I made them in the microwave, all the Isomalt didn't get melted. So next I did it on the stove top, worked perfectly! I purchased a set of three flexible measuring cups for $19, they had a 1/2 C, 1 C and 3 Cup, they are wonderful for pouring into the little gem cavitites, and easy to re-heat.

I can't thank you guys enough. It's actually fun to make these now, and so much less expensive then purchasing them.

lisamenz Posted 17 Apr 2010 , 11:44pm

Always Glad to make everyone decorating fun and easy. icon_lol.gif Thats what this site is for. Happy Cake Decorating Everyone thumbs_up.gif

TG13 Posted 18 Apr 2010 , 2:46pm

Does anyone know how far in advance isomalt structures can be made? I heard they get cloudy if made too far in advance. I'm making a isomalt "tile" cake. I was planning making them a few days before it is due. I heard they should be stored away from humidity and in something metal. Just making sure that was correct. Thanks

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