ISOMALT Anyone????

Replies to This Discussion

Permalink Reply by Michelle & Sidney Galpern on September 29, 2011 at 4:28pm

Kamini and Laura I sent you the recipe.  Let me know how it works out!  Good Luck Laura in your new store front!  Is it going to be supplies or a cake shop?  It's a lot of work, but we really enjoy it. TTYS

Permalink Reply by Laura Ross on September 30, 2011 at 2:24pm

Hoping to have both. No place with in 60 miles of us has a good selection of supplies for the home baker and I just love cupcakes. Might try to see how custom cakes go also.

 

Is your recipe making your own isomalt or adding to isomalt to make it better. the beginning says 2C isomalt is why I wondered. Didn't know if that was the quantity it made or using 2C isomalt. I have never worked with sugar (a little intimidating) so just know what I have seen on baking shows on tv. Would love to learn though.

Permalink Reply by Debbie D on September 30, 2011 at 4:54pm

Would you please send me the recipe for the isomalt?  I also am in Florida and have been wanting to try working with isomalt.  Also, do you ship your products?  I would like to order if possible.  Your web site is great!  Thank you :)

 

gypseycat@aol.com

Permalink Reply by Debbie D on September 30, 2011 at 5:25pm

Ck, I forgot to add  that I love the name of your bakery!!!  I'm a dental hygienist and that is the perfect name from my view :)

Permalink Reply by Michelle & Sidney Galpern on October 2, 2011 at 11:56pm

Awesome, the recipe is on it's way.  Thanks!  Good luck.

G. Cat said:

Would you please send me the recipe for the isomalt?  I also am in Florida and have been wanting to try working with isomalt.  Also, do you ship your products?  I would like to order if possible.  Your web site is great!  Thank you :)

 

gypseycat@aol.com

Permalink Reply by Michelle & Sidney Galpern on October 3, 2011 at 12:08am

Isomalt is a powder substance that is granular.  You have to cook it on the stove top or in the oven to use in sugar art.  You buy it in 1 lb bags or larger and add the water to it.  Some recipes don't call for any water.  After you make it-takes about 45 minutes, you can store it in plastic ziplocks when it cools.  It looks like glass at this point.  You just pop it in the microwave and reheat at 15-30 second intervals until it remelts.  Hope that helps!


Laura Ross said:

Hoping to have both. No place with in 60 miles of us has a good selection of supplies for the home baker and I just love cupcakes. Might try to see how custom cakes go also.

 

Is your recipe making your own isomalt or adding to isomalt to make it better. the beginning says 2C isomalt is why I wondered. Didn't know if that was the quantity it made or using 2C isomalt. I have never worked with sugar (a little intimidating) so just know what I have seen on baking shows on tv. Would love to learn though.

Permalink Reply by tINA rIVERA on October 16, 2011 at 9:01pm

Michelle I would also like a copy of your recipe emailed to www.trivera@4sweetssake.com  thank you

Permalink Reply by Tamara Walker on November 12, 2011 at 11:38pm

Could you also send the receipe to me for the isomalt  i would really appreciate it I think I am finally going to give it a try and make some bubbles by going by sidney's video if possible   Hope you guys have a great Thanksgiving

  email to me at nanatwalker@yahoo.com    thanks

Permalink Reply by Kelly Lloyd on November 23, 2011 at 2:58pm

I tried the isomalt gems and stored them in an airtight container with a silica pack.  I opened them, and they are all sticky and some are really stuck together.  Is there a chance of saving these?  I made them just a few days ago.

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