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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 ...