PandaMin77 Posted 23 May 2011 , 7:16pm
post #1 of

can i find this at micheals or ac moore?
I dont have enough time for shipping!

8 replies
BlakesCakes Posted 23 May 2011 , 7:36pm
post #2 of

No. Unless you have a very large, specialized cake decorating store nearby, it has to be ordered online.

Rae

Davwattie Posted 23 May 2011 , 7:38pm
post #3 of

Have you thought about trying making your own with Light corn syrup and sugar?

I made some last week and it was really easy and came out really well

I used the recipe off this blog
http://www.thepartyanimal-blog.org/edible-jewels-gems-birthday-cakes/

BlakesCakes Posted 23 May 2011 , 7:43pm
post #4 of
Quote:
Originally Posted by Davwattie

Have you thought about trying making your own with Light corn syrup and sugar?

I made some last week and it was really easy and came out really well

I used the recipe off this blog
http://www.thepartyanimal-blog.org/edible-jewels-gems-birthday-cakes/




Well, that's making your own hot sugar for pulled/cast sugar. It's not making isomalt.

It can certainly work for some applications, but it does have a slight yellow cast to it and it returns to the syrup stage faster under humid conditions.

Rae

PandaMin77 Posted 24 May 2011 , 3:08am
post #5 of

ok, thanks I will have to order and hope it comes in quick, the sugar recipe comes out yellowish and I am trying to make clear ice.
thanks

if you know a good (less expensive) place hopefully I can order online and get it quick!

BlakesCakes Posted 24 May 2011 , 4:09am
post #6 of

Search f o n d a n t s o u r c e.com eliminate spaces. I find their shipping to be pretty quick.

Rae

dchockeyguy Posted 24 May 2011 , 1:45pm
post #7 of

There are ways to remove the yellowish cast from cooking sugar instead of isomalt. If you are careful as you cook the sugar with the distilled water, you will be able to skim impurities off the top of the water. This will help eliminate a lot of the yellow color in cooked sugar.

BlakesCakes Posted 24 May 2011 , 6:14pm
post #8 of
Quote:
Originally Posted by dchockeyguy

There are ways to remove the yellowish cast from cooking sugar instead of . If you are careful as you cook the sugar with the distilled water, you will be able to skim impurities off the top of the water. This will help eliminate a lot of the yellow color in cooked sugar.




Very true, but for people unfamiliar with it, the coloring also comes from cooking it just a little too hot, too. Isomalt is more forgiving in that department, too. And it does deal w/ humidity better.

Rae

PandaMin77 Posted 26 May 2011 , 2:09am
post #9 of

Thanks!

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