Snowman Christmas Cake
This is fondant covered with blown sugar balls, pulled sugar ribbons, spun isomalt snowman, and drizzled isomalt snowflakes
This is fondant covered with blown sugar balls, pulled sugar ribbons, spun isomalt snowman, and drizzled isomalt snowflakes
wow! this is so cool.
What is isomalt??? Clever design.
Isomalt is the ingredient in Splenda. It is not crystalline and can be heated, pulled, & poured like melted sugar. It's more stable than sugar, once blown or pulled, because it doesn't absorb as much water from the air.The reason the bow is droopy is because it was hot & humid when I made this. Thanks for the compliment on the design.
Nice job. Where did you learn the blown sugar ? I would love to know how to do this. :detective:
very nice
I've gone to the Wilton School in Chicago for Intro & Advanced Sugar, taught by Laurie Bradach. I never thought I had any interest, but now I can't wait to get my warming box & blowing tubes! It's a great medium and Lauie is a wonderful instructor. I'm trying to convince her to run an even more Advanced class in 2007.
Very Cool!!!!!!! Were the balls hard to do? Great job!!! ;-D
Thanks. The balls are tricky. The ones with dimples are those that I blew too thin. It was also very humid and the sugar gets pretty fussy in high humidity.
This looks like a great medium to use and I would love to know how to make it, I have some Splenda so will that give me the clear effect.
I've gone to the Wilton School in Chicago for Intro & Advanced Sugar, taught by Laurie Bradach. I never thought I had any interest, but now I can't wait to get my warming box & blowing tubes! It's a great medium and Lauie is a wonderful instructor. I'm trying to convince her to run an even more Advanced class in 2007.
What is isomalt??? Clever design.
Isomalt is the ingredient in Splenda. It is not crystalline and can be heated, pulled, & poured like melted sugar. It's more stable than sugar, once blown or pulled, because it doesn't absorb as much water from the air.The reason the bow is droopy is because it was hot & humid when I made this. Thanks for the compliment on the design.
Nice job. Where did you learn the blown sugar ? I would love to know how to do this. :detective:
Very Cool!!!!!!! Were the balls hard to do? Great job!!! ;-D
Thanks. The balls are tricky. The ones with dimples are those that I blew too thin. It was also very humid and the sugar gets pretty fussy in high humidity.
very nice
wow! this is so cool.
This looks like a great medium to use and I would love to know how to make it, I have some Splenda so will that give me the clear effect.