Cake Central › Tutorials › How To Make A Sugar Bottle

How To Make A Sugar Bottle

Learn how to make a sugar bottle mold with CopyFlex Food Grade Silicone. Sugar bottles are greatly valued by cake decorators and sugar artists who use them to create sugar beer bottles and edible wine bottles for grooms cakes and birthday cakes. Filmmakers, stagecraft special effects artists and theatre prop specialists use sugar bottle molds to create breakaway glass bottles that can be safely broken over a person or object without causing injury. Isomalt and cooked sugar (also called sugar glass, candy glass, fake glass and edible glass) can be used to recreate any bottle in an edible form. Chocolate can also be used to create decadent, edible bottles that will delight customers and guests alike with a truly unique confection. This video represents a complete class covering a mold making method that is fun and easy to master. Every detail is demonstrated in a step by step progression that leaves no questions unanswered. [featuredcakes] Beer Bottle Cake By: skmaestas All tools and products used in this tutorial can be purchased at

How To Make Sugar Bottle - Part One

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How To Make Sugar Beer Bottle - Part Two

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How To Make Sugar Beer Bottle - Part Three

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How To Make Sugar Bottle - Part Four

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How To Make Sugar Bottle - Part Five

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How To Make Sugar Bottle - Part Six

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Here are my tips for clear isomalt.

  1. Use distilled water - many parts of the country have what is called hard water. The minerals in tap water can turn brown when exposed to elevated temperatures but because there is so little of these minerals you perceive it as a yellowing effect.
  2. Add only enough water so the isomalt looks like wet sand.
  3. Use Stainless Steel pots and Stainless Steel utensils for stirring. Do not use a wooden spoon. Foreign materials in the wood leach out into the isomalt which can turn the mixture yellow.
  4. Do not use a natural bristle brush to wash down the sides of the pot once isomalt comes to a boil. Use a nylon pastry brush. There are a host of chemicals and conditioning agents in the natural bristles that can turn your isomalt yellow.
  5. Stop stirring isomalt water mixture when it comes to a boil.
  6. Test your candy thermometer. many of them read inaccurately. Test by bringing water to a boil and inserting thermometer and observe the temperature is shows. It should read 212 degrees F.
  7. Cook isomalt to 338 degrees f. Take off heat at about 334 and place bottom of pot in water to stop the cooking process. Allow the pot to stay in water only until the hissing stops. About 5 seconds.
  8. Place isomalt in a 265 degree oven and allow to cool for 15 minutes. You will have no bubbles and pure, clear liquid crystal to pour all day.

Comments (126)

Dominic....I absolutely loved your videos..your are an extremely good teacher. Very, very easly to understand, and follow. I do have 1. question. Imissed where you made the clear isolmalt into an amber color. Can you explain Thanks so much. Keep the videos coming!
Excellent video Dominic. I will have to review the video again to get all the supplies you mentioned, do you happen to have a kit put together with what we would need or if we call can we ask for all the items to make the bottle mold?
Nancyg - I added a brown paste color to my Isomalt when it cooled to around 300 degrees. I put the color on top of the Isomalt and stir very shallow until all the moisture evaporates from the paste color. It hisses and bubbles and then stops when all the moisture is gone. Then I stir the color into the whole batch.
sweetcakes - Thanks for the feedback and the great idea for a bottle mold kit. We are going to work on that today. It might take a while to put that in the website, but if you call we will be ready with the materials you need. - Dominic
Dominic, Wonderful video, you are truly a master!! I'm going to call to see about the kit, it's a wonderful idea!! I also signed up to receive more emails and I can't wait!! Thank you!!! Jacque
the kit is a great idea, I will keep watching the website dominic, please let us know when we can get it sue
I just called and they had everything available. Can't wait for it to come so I can start with my first bottle!! Thanks Dominic!!
Thank you for a wonderful video. Do the sugar bottles ever have a solid bottom instead of open? How would this be made?
What a fantastic tutorial! You were very thorough and made everything simplified. Can't wait to see more videos. You actually made me believe I could make this!
I am working on adding a sugar bottle mold kit to my website. Until then, here is what you need to make this sugar bottle mold. Sugar Bottle Mold Making Kit from 2 lbs. CopyFlex Liquid Silicone 2 oz. Jar - Seal-Dit 2 oz. Jar Anchor-Dit 1 lb. Safe-D-Clay 3 lbs. Isomalt If you want to call, don't forget its toll free 1-800-333-5678
improveit - You can make a solid bottom by letting most of sugar run out of the mold but not all of it. You can then place the mold, open side down on a silpat mat and let the sugar harden to seal the bottom.
vickymacd - thanks for your feedback. Any book I've read on making videos for YouTube almost scream not to make a video longer than about four minutes. I just can't agree with that and I went ahead and made this six part feature video. That's why its so good to get the kind of feedback that you sent - It reinforces my decision to give my customers what they need instead of what is hip. - Dominic
I hope to be making these soon. Just a comment, though. Water boils at 212 degrees farenheit at Sea Level. Where I live, about 4500 feet above sea level, it boils at 196 degrees. The higher you are, the lower the temp. It is important to know how high you are, and compensate. I calebrate a thermometer in very icy water, (32 degrees) then boil water and check the temp. Then, it is possible to calebrate the candy thermometer.
Dominic - hello, I am a cake decorator in Australia, and just wanted to say thank you for your amazing video series! I hope you get lots of orders as a result!! Can you tell me if you ship to Australia? I would love to be able to offer your products to my market here :-) Once again, THANKS! -Eve
Cheflora - thank you for that important tip. I've have never experienced high altitude conditions and am glad you can lend your own experience. I would really like to learn more about the effects of high altitude on cooking sugar and Isomalt.
Evoir - We certainly do ship to Australia and my website is configured to give you multiple shipping options using UPS and the postal service to Australia. Thank you for your compliments - It means alot. - Dominic
I can't wait to order my kit - and probably some extra supplies to start having fun. This was a great video! What are your tips on how to make the labels for the bottles?
Thank you so much for this tutorial.I have already placed my order and can't wait to try it out. Just a Q, While pouring the Copyflex in 3 parts into the mailing tube how long do we have to wait in between each time for it to settle.
Great sound and precise clear teaching tutorial. Looking forward to one day making one of these bottles.
Dominic, this was an excellent video, very instructive. i'm already on your mailing list. I can't wait to see what the future holds with Thank you very much
Cake Central › Tutorials › How To Make A Sugar Bottle