Question About Dimonds And Isamolt??

Sugar Work By ragdollyanna77 Updated 4 Jul 2011 , 5:14pm by Marianna46

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ragdollyanna77 Posted 1 Jul 2011 , 7:44pm
post #1 of 2

I have heard that edable dimonds turn a pearly colour when they have been stuck to a cake for a few hours because they oxadize? apparently making your own ends in the same result because its the isomalt in them that does this and the only way to stop this is to add the dimonds at the venue to reduce the time they have to oxadize and change colour.

Is this true and is there an alternative to using dimonds?

thanks everyone!!!!

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Marianna46 Posted 4 Jul 2011 , 5:14pm
post #2 of 2

The problem with isomalt it that it absorbs humidity, and that's what makes it cloudy. Regular sugar does this, too, and is harder to work with than isomalt, so that's not a solution, either. I think you're stuck with putting the bling on at the venue! Anybody else have a suggestion about this?

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