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Sydney Cake Artist : Dawn Hough ... always learning, always making mistakes, always finding better ways, always happy to share the journey ! Not claiming my way is the "right way" or "best way", but "one way" and certainly hope you find it helpful. Thank you for joining me.

Monday, 4 July 2011

Working with Isomalt : Chanel No. 5 Bottle (2)

There's so much to learn about Isomalt, and thank you to those who have posted on Facebook.  I will definitely try those suggestions.  But if you think internet research is a GOOD thing ... have a look at what I've learned so far:

  • Not all isomalt grades are the same, some are not as pure as others and not ideal for sugar art, but a lot of manufacturers don't tell you that
  • Never use a wooden spoon - impurities transfer
  • Don't use a metal spoon
  • Can't use plastic spoons (ummm .....)
  • The type of pan you use is important
  • Use a copper pan
  • Use a solid based pan
  • Don't use stainless steel pans
  • Once you've reached the required temperature, put the pan in water until the sizzling stops, this stops the cooking process
  • Once you've reached the required temperature, pour immediately into mold
  • Once you've reached the required temperature, pop into the oven momentarily, diminishes bubbles
  • Always store with selica gel in airtight containers
  • Always store in a brown paper bag
  • Store in candy bags
  • Must be stored in a tin with a tent over them, plastic makes them duller faster
  • If clear isomalt, only put out moments before display (not very practical!)
  • Use Isomalt sticks
  • Use corn syrup
  • Use water
  • Use distilled water
  • Don't use any water
  • Don't use anything - just the isomalt
  • Don't stir too much during the cooking process
  • Stir to assist in breaking down the crystals
  • Stir with a lollipop stick, don't use metal or wood
  • Use ClearCut isomalt
  • Microwave is better than oven
  • Spray your molds
  • Spraying your molds will make it cloudy
  • The mold materials make a huge difference
  • Unmold onto waxed paper
  • Spray with vegetable oil to restore clarity
  • Wipe with vegetable oil to restore clarity
  • Use decorators glaze to protect and restore clarity
  • Use a creme brulee torch to restore clarity
  • It's hard to restore clarity
... and there is SO MUCH more !!  Needless to say, I'm overwhelmed with all the information and with one tip at a time, I will gradually work something out.  So, for this very first isomalt attempt, please be kind when the photo gets posted :)

Talk soon :)

Friday, 1 July 2011

Working with Isomalt : Chanel No. 5 Bottle

Spending the day experimenting with isomalt crystals today.  I'm making a 30th cake for a friend who requested a Chanel No. 5 bottle and rather than do the glass lid out of fondant, thought I would try the "glass look" with an isomalt lid.

Well managed to make the mold, although not very good I must say ... using food-safe clay was probably not the best choice for the piece itself and $100 of mold making material later, I'm reluctant to give it a second shot.  Next time I'll use fondant with some tylose.

The isomalt isn't working quite how I'd like - a little too cloudy and after several hours of internet searching, not sure I have the solution.  The second batch is on the stove as we speak, slowly boiling away until it reaches the required temperature.

The Chanel No. 5 bottle I've decided will be oversized and upright ...  will definitely require a centre pole and perhaps a midway board to keep it steady and for ease of cutting .... an interesting project with lots of room for error :)  .... stay tuned ...

Saturday, 26 March 2011


Hi everyone, in the process of setting this up.  Once we have it all up and running, you should see some regular posts.  Thanks for joining in !