Sugar JEWELS or BLING

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Permalink Reply by Donna Kapetanakis on April 23, 2010 at 2:19pm

Donna Kapetanakis said:

I recently bought plastic molds for the sugar gems from Fancy Flours. I did my first test and I needed to do some "tweaking". This worked out perfectly: I used 1/2 cup isomalt and 2 tbsp of light corn syrup. I put it in a pyrex measuring cup with spout. I microwaved it for 30 seconds and 15 second intervals after that. When it was become liequid, I stirred it with a lillipop stick because I was told that a spoon could taint the outcome of the colored jewel. I also washed the side of the cup with a pastry brush dipped in water to get rid of the crystals that were sticking. I kept stirring every 10 seconds until it was completely melted. I added my color. A small amount was all it needed. Pour it into the molds and let harden. The instructions on the mold said to spray with oil. The first time the oil dulled my gems. I didn't add it the second time and it was fine. That 1/2 cup did two full trays!

I hope this helps!

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Permalink Reply by Gary Chapman on April 23, 2010 at 5:21pm

Donna, thank you so much for your help - I will investigate getting hold of some isomalt and trying out! Best wishes, Gary

Donna Kapetanakis said:

Donna Kapetanakis said:

I recently bought plastic molds for the sugar gems from Fancy Flours. I did my first test and I needed to do some "tweaking". This worked out perfectly: I used 1/2 cup isomalt and 2 tbsp of light corn syrup. I put it in a pyrex measuring cup with spout. I microwaved it for 30 seconds and 15 second intervals after that. When it was become liequid, I stirred it with a lillipop stick because I was told that a spoon could taint the outcome of the colored jewel. I also washed the side of the cup with a pastry brush dipped in water to get rid of the crystals that were sticking. I kept stirring every 10 seconds until it was completely melted. I added my color. A small amount was all it needed. Pour it into the molds and let harden. The instructions on the mold said to spray with oil. The first time the oil dulled my gems. I didn't add it the second time and it was fine. That 1/2 cup did two full trays!

I hope this helps!

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Permalink Reply by Donna Kapetanakis on April 23, 2010 at 6:23pm

Gary, I forgot to mention that they also sell the gems pre-made. I have heard that the quality has been a bit cloudy but have not tried them myself. Anyway, I hope it works for you.

Gary Chapman said:

Donna, thank you so much for your help - I will investigate getting hold of some isomalt and trying out! Best wishes, Gary

Donna Kapetanakis said:

Donna Kapetanakis said:

I recently bought plastic molds for the sugar gems from Fancy Flours. I did my first test and I needed to do some "tweaking". This worked out perfectly: I used 1/2 cup isomalt and 2 tbsp of light corn syrup. I put it in a pyrex measuring cup with spout. I microwaved it for 30 seconds and 15 second intervals after that. When it was become liequid, I stirred it with a lillipop stick because I was told that a spoon could taint the outcome of the colored jewel. I also washed the side of the cup with a pastry brush dipped in water to get rid of the crystals that were sticking. I kept stirring every 10 seconds until it was completely melted. I added my color. A small amount was all it needed. Pour it into the molds and let harden. The instructions on the mold said to spray with oil. The first time the oil dulled my gems. I didn't add it the second time and it was fine. That 1/2 cup did two full trays!

I hope this helps!

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Permalink Reply by jeri c on April 24, 2010 at 11:11pm

I spent around $75 on the premade ones and was a waste of money. They do cloud up and were way too big for what I was using them for. I have all the stuff to make my own but have not done it yet. Guess I should give it a go but have not had a reason to make them so thought I'd wait till I do.

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Permalink Reply by Majelita Fidler on April 26, 2010 at 3:20pm

Hi there, Also try searching for ideas on Ron Ben Israel's website or facebook web page, he likes working with both real gems and sugar ones

jeri c said:

I spent around $75 on the premade ones and was a waste of money. They do cloud up and were way too big for what I was using them for. I have all the stuff to make my own but have not done it yet. Guess I should give it a go but have not had a reason to make them so thought I'd wait till I do.

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Permalink Reply by Gary Chapman on April 26, 2010 at 3:24pm

Hey Majelita - I know Ron very well and have sent him an email! A batch of isomalt is on its way along with a sugar thermometer and I am going to have fun experimenting. I already have a design in mid for an art deco Emerald cake.....

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Permalink Reply by Theresa Happe on April 26, 2010 at 3:39pm

I certainly look forward to seeing your next masterpiece!!
Gary Chapman said:

Hey Majelita - I know Ron very well and have sent him an email! A batch of isomalt is on its way along with a sugar thermometer and I am going to have fun experimenting. I already have a design in mid for an art deco Emerald cake.....

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Permalink Reply by Majelita Fidler on April 26, 2010 at 5:18pm

Wow, cant wait to see your finished work, happy Bling!!!!!

Gary Chapman said:

Hey Majelita - I know Ron very well and have sent him an email! A batch of isomalt is on its way along with a sugar thermometer and I am going to have fun experimenting. I already have a design in mid for an art deco Emerald cake.....

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Permalink Reply by jeri c on April 27, 2010 at 2:33am

I bought the thermometer, the isomelt, etc... but have not used it all yet. I just really am not excited about the ones I spent a fortune on! I'm not much of a bling girl though!

I did add swarski crystals on a cake in December and was so nervous that one might be served and someone might eat it! I was at the wedding since they are good friends so I made sure that every crystal was removed before the cake was cut and served. They really added a nice touch but I was so afraid of getting sued for someone ingesting a crystal!

There is a warning out about the sugar crystals too that they can be a choking hazard for children.

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Permalink Reply by Gary Chapman on April 27, 2010 at 3:01am

Hey Majelita - I have just noticed that you live in Zim : did you know the Pilasott's (Estelle and mum)? They were wonderful characters on the cake scene a few years back....

Majelita Fidler said:

Wow, cant wait to see your finished work, happy Bling!!!!!

Gary Chapman said:

Hey Majelita - I know Ron very well and have sent him an email! A batch of isomalt is on its way along with a sugar thermometer and I am going to have fun experimenting. I already have a design in mid for an art deco Emerald cake.....

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Permalink Reply by Majelita Fidler on April 28, 2010 at 2:58pm

Hey, Glad you noticed. I have actually read books by her and heard of her. I only started icing about 5 years ago and i think she had already left. I understand she was a good member of our icing guild. Icing had really died down in zimbabwe as people were regarding it as an expensive hobby/business. We are actually trying to revive the meetings and interest as things are getting better here. You guys are spoilt with all the equipment you have, here its a struggle to finish up a cake, as most of our work is free hand, rarely do we have cutters (i have some from ex members who have since stopped icing due to age or expense). Trying to get ideas on the net to share with others. Happy icing

Gary Chapman said:

Hey Majelita - I have just noticed that you live in Zim : did you know the Pilasott's (Estelle and mum)? They were wonderful characters on the cake scene a few years back....

Majelita Fidler said:

Wow, cant wait to see your finished work, happy Bling!!!!!

Gary Chapman said:

Hey Majelita - I know Ron very well and have sent him an email! A batch of isomalt is on its way along with a sugar thermometer and I am going to have fun experimenting. I already have a design in mid for an art deco Emerald cake.....

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