Adding a decorative frame to a cake can help to bring an element of dimension and flair to designs, while also offering a unique way to frame those extra-special details. This tutorial illustrates how to make your very own isomalt photo frame as seen on a vibrant cake featured in Cake Central Magazine Vol. 4, Issue 7 (July 2013):

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Supplies:

Cake dummy
Culinary torch
Isomalt
Food coloring gel
Lollipop stick
Long mold for border
Mold for corner pieces (you can purchase or make your own mold)
Poly gloves
Measuring tape or ruler

Step 1:

Measure the sides of the picture you wish to frame; be sure to write down the measurements to refer to later when you are sizing the sides of the frame.

Step 2:

Cook the isomalt. You will want to refer to these important tips by Chef Dominic Palazzolo to achieve the perfect consistency.

Isomalt#2

Step 3:

Once the isomalt is melted, pour the 2 corner molds first.

 

Isomalt#4

Step 4:

Once your isomalt is warm to the touch, barely leaves a fingerprint when you touch it but is still pliable, remove it from the mold. (It should not stick to the mold; if it does, leave it for another minute).

Set a cake dummy on its side against a stable surface and place your corners on it until it is completely hard and dries to the curve.

 

Isomalt #3

Step 5:

Next you are going to pour your left and right side of the frame. Once your isomalt is warm to the touch, remove it from the mold and form it to the corresponding side of your picture. Then, pour the top and bottom sides of the frame.

 

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Step 6:

Take a small drop of melted isomalt and apply it to your frame piece and place it on your cake. The isomalt hardens fast, so be sure to work quickly. Continue this process until all sides are place on. Be sure to flush the sides of your frame as evenly as possible.

 

Step 7:

Apply the corner frame pieces to the frame using the method described in Step 6.

Tips

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  • If you find that you need to adjust any pieces, you can adjust them by running a culinary torch to the non-decorative side of your piece in a back and forth motion. Then, form it to where you would like to place it.
  • If your frame pieces turn out a little bigger than you expected, you can carefully break off a piece if the isomalt is still warm, or you can use a culinary torch and clean up jagged edges or use to get rid of some length.
  • If you would like the decorative print on your pieces to stand out, you can go over them with edible luster dust. You can also add sugar gems to make the frame stand out.

Comments

sweetcleefcakes32 Says... 10 Jul 2013 , 12:11pm

Hi, thanks for this great idee, it looks fantastic ;-) Results with Isomalt always remind me of church stained glasses (I'm hoping this is the correct name ?!) Greetings from the Netherlands, Tamara

sammaryousry Says... 10 Jul 2013 , 7:27pm

Hi there its an amazing tutorial, however, I have a bakery online for now and I can't find isomalt here in my country,its not available, what's the substitute for it or how can I make my own homemade isomalt,,,thanks a lot and waiting ur reply

omewonder Says... 11 Jul 2013 , 7:16am

Beautiful. There's no isomalt in my country so what's the alternative. Thanks, Carol

Tracys1982 Says... 23 Aug 2013 , 7:37pm

Hi Tamara,

I'm sorry about the delayed response I been trying to heal after a injury. Thanks for your kind words! I never thought of it as stained glass but now ill have to come up with a another cake because of your great idea!

Tracys1982 Says... 23 Aug 2013 , 7:40pm

Hi I'm so sorry for not getting back to you until now I am going to get some suggestions to you with in hopefully a few days thanks for your words of encouragement! Also what country do you live in I'm going to try to find the supplies for you

Tracys1982 Says... 23 Aug 2013 , 7:43pm

Hi Carol,

Hanks for your comment. I will look for an alternative for you but try poured sugar (a mix of sugar and water)

Tracys1982 Says... 23 Aug 2013 , 7:52pm

Hi

I was reminded by a staff member that you can also try a sugar and corn syrup mixture. Here's a thread on it if you want to read further. Let me know how it turns out!

http://cakecentral.com/t/645734/clear-sugar-ice-without-isomalt

Tracys1982 Says... 23 Aug 2013 , 7:53pm

Hi

I was reminded by a staff member that you can also try a sugar and corn syrup mixture. Here's a thread on it if you want to read further. Let me know how it turns out!

http://cakecentral.com/t/645734/clear-sugar-ice-without-isomalt


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