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 :)

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 ...