the only thing i can think of is have it overflow all the way around or just use a little section of cooked sugar to be the 'glass' -- or what about some kind of gelatin concoction -- and use a cake pan for the mold or a pot that's all so nicely rounded inside --
think about cooking some sugar and leaving it in the pot to cool -- reheat it for a few to pop it out and you're there -- so if you just pour some out as it cools you got it -- see what i mean
or a bowl -- i have a couple stainless steel bowls would be perfect
Quote by @-K8memphis on 1 minute ago
the only thing i can think of is have it overflow all the way around or just use a little section of cooked sugar to be the 'glass' -- or what about some kind of gelatin concoction -- and use a cake pan for the mold or a pot that's all so nicely rounded inside --
think about cooking some sugar and leaving it in the pot to cool -- reheat it for a few to pop it out and you're there -- so if you just pour some out as it cools you got it -- see what i mean
using the 'little section' i mean if the champagne was overflowing with the glass tipped over some -- you only need to have a small portion of the glass to be see through -- the rest would be champagne --
and the 'pouring some out' part -- then the sugar left in the bowl or pot would be hollow -- like how you make chocolate shells for bonbons -- fill mold with chocolate then pour it out so it becomes hollow repeat as necessary for strength then fill --
I'd just make it out of cake, cover it with fondant and not worry about it looking transparent. Use corn syrup or non-stick vegetable oil spray to make it look shiny and paint the fondant to look like there's a colored champagne in the glass. Otherwise you'll be messing with a large amount of sugar/isomalt that will be guaranteed to break on you!
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