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Sugar Beer Bottles - Page 8

post #106 of 344
Just wondering if anyone has used this for a full size wine bottle yet and does it work the same way.
Mary Ann
"Sure I could make you THAT cake but wouldn't you rather have a monkey cake?" Bronwen Weber
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Mary Ann
"Sure I could make you THAT cake but wouldn't you rather have a monkey cake?" Bronwen Weber
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post #107 of 344
I have just made full size solid beer bottles. It should work the same. Just let it dry for several hours.
post #108 of 344
I was thinking the same thing but with using a coke bottle. When you pour the sugar is the bottle standing upright or is laying on it's side?
These are great thanks for all the info
post #109 of 344
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Just wondering if anyone has used this for a full size wine bottle yet and does it work the same way.



I am doing a full size wine bottle and it is a nightmare - well for me anyway!!!!!!!

I think I'm doing something too big, especially as I have zero experience with sugar bottles, and anything to do with cooked sugar.

I made the mold fine. Melted the sugar - fine! Poured some in and started turning the mold - not fine!!! The sides kept collapsing and then sticking to the other side, so I was forever trying to pull it apart. Because I was doing this, a lot of the sugar went to the 'top' of the bottle and pooled there. This went on for ages it seemed. So I thought I'd let this bit of sugar harden, then try to pour in a bit of melted sugar at a time, shape it, let it harden, and so forth. This didn't work as the mold became miss-shapened.

So in the end, I restorted to making lots of cooked sugar and pouring it into the mold to make a solid bottle, and suspended it in my pantry from the wire racks with clothes pegs!!!!!!!

Woke up the next morning, and one side had come away from the clothes peg, and bent the neck of the bottle! So I just put it in the microwave for a minute, and realigned it. Then let if solidify.

I haven't yet taken the mold off - haven't had the courage after all of the above!

Luckily, this is only an experiment for my husband (bless him - he is so supportive!) as I am making him a celebratory cake. I know the bottle will be heavy, and plan to dowel the cake lots before putting the bottle on it!

However, if any of you have any tips or pointers, I would be very grateful for any advice. I would like to do this again, but with hollow bottles!!!!
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post #110 of 344
SCS,
Did you try to make a solid mold for support? Maybe out of play doh or floam or something similar? I wasn't able to find a non-toxic latex locally so I tried to make a jalf mold out of crayola foam but it stuck to the sugar. I'm going to try play-doh next. I've used it to shape sugar but never as a mold.
Mary Ann
"Sure I could make you THAT cake but wouldn't you rather have a monkey cake?" Bronwen Weber
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Mary Ann
"Sure I could make you THAT cake but wouldn't you rather have a monkey cake?" Bronwen Weber
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post #111 of 344
I did try a solid mold for support, but when I layed the bottle down on it, the top still collapsed down. I did think of doing a supporting mold with the bottle standing up, but wouldn't the sugar pool at the bottom?

Also, when I did move the bottle upright, the part of the bottle, near the neck started to buckle a bit.

Maybe my mold wasn't big or supportive enough?
post #112 of 344
This is awsome. Now i want to try. Off to buy latex...
post #113 of 344
Thread Starter 
You have to tilt the mold slightly and pour the sugar in slowly, a little at a time, while rotating the mold. I don't always use a full batch of sugar mixture for the bottle if the sides seem thick enough. A solid bottle will tend to collapse. Pour some sugar in, let it cool a bit, rotate, pour a little more, etc.. This will keep it from buckling for the most part.

And you do need a solid half bottle mold for support of the latex mold.
Laura
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Laura
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post #114 of 344
I finished mine this weekend. Thanks to everyone on this post for all the help.
LL
LL
LL
post #115 of 344
Thanks for all the advice. I think I will try it again soon, and just try to be more patient with it, and take my time! I do think I put too much boiled sugar in it to start with.

With the supportive mold - is it to support the bottle lying on its side, or standing up?
post #116 of 344
Thread Starter 
crumbscakeartistry - looks great! Funny labels too!

SCS - yes the bottle is on it's side - sometimes I prop the mold a bit so the sugar does not pour out, but once it cools a bit it can stay on it's side.
Laura
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Laura
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post #117 of 344
Oh those bottles are too cute!!! Great work! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #118 of 344
i've seen this cake before. i thought they were real bottles! brilliant idea
post #119 of 344
SweetResults- thank you so much for such a great cake and great instructions!

I am experimenting with molds and sugar and am not having luck with the microwave method.

What is the temp to bring the sugar mixture to boil?
To achieve a nice clear color any tips?

Does anyone have a good source for isomelt if my experiments continue to fail?

Thanks Everyone!
post #120 of 344
Thread Starter 
Boy I wish I could help more, but I am just a Sugar Hack myself. I am not really sure what the temp is. And I've always had a bit of a yellowish tint, becuase when i went for clear it never seemed to harden properly. I pretty much have been going by "feel". But I think that you have to bring the sugar to the hard crack stage, maybe if you google that it will give you a temp?

Or take a look in the candy forum? I'm sure somone there would know where to get isomelt as well.
Laura
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Laura
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