Cake Decorating Community - Cakes We Bake

French vanilla cake with isomalt blings. Fondant bow.

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Comment by Bonnie Moses on September 15, 2011 at 12:54pm

Thanks Ruby, I took a class in it too, but how 'how to make it'. Got a recipe though. I've tried twice and both times it turned yellow. Someone (maybe you, can't remember), told me to get it to 300 within 20 min. So I don't know how to do that without burning it. Any ideas? What recipe do you use? Thanks!!

 

Comment by RUBY JOHNSON on September 14, 2011 at 5:49pm

It helped to take a class in it. I took a class in isomalt. You cant over cook the sugar, it will turn yellow on you. I learned that for myself. The dust helped too. I think the lites helped to make it shiner, some of them didnt shine like that, like the little ones. Its a hit and miss thing, and practice.

Comment by Bonnie Moses on September 14, 2011 at 4:55pm
Wow, your isomalt is soooo bright and clear. Good work! I try to make my own, but it never seems to work out. Seems yellowie.
Comment by RUBY JOHNSON on September 14, 2011 at 12:41pm
Oh, I also added some disco dust to get extra shine on the stones.
Comment by RUBY JOHNSON on September 14, 2011 at 12:40pm
Yes, its isomalt,  a very tidious process. Except for the initial and the bands. Thanks for all of your nice comments. Much appreciated. The bride wanted a lot of bling!!! I used the molds I bought from Chef Lodge's store when I was there for a class. But, I think you can get them anywhere they sell it.
Comment by Bonnie Moses on September 14, 2011 at 12:35pm
Ruby, is that isomalt?
Comment by natasa kukic on September 14, 2011 at 11:25am
You got my vote! Very nice!
Comment by dawn frost on September 6, 2011 at 10:52am
gorgeous xxx
Comment by Suzanne Baker-Shultz on September 5, 2011 at 3:02pm
Fantastic!
Comment by Bonnie Moses on September 5, 2011 at 11:03am

Beautiful. Are those isomalt blings?

 

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