ISOMALT Anyone????
Hey Everyone! I am new to the group, my name is Ck; owner/baker of The Cavity Shoppe "Where the fillings are Sweet" and I am self-taught with little training. I, for the first time am going to attempt to work with ISOMALT. Has anyone worked with it before? What is your take on it? Any tips?
Replies to This Discussion
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Permalink Reply by Michelle & Sidney Galpern on
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Hi We use isomalt daily and teach it as well. Other than it's very hot, which I'm sure you already know, what are you working on and what are your questions? Isomalt comes out very pretty and it's unlike any other medium you've worked with. Are you making it from scratch or pre-cooked?
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Permalink Reply by Ck King on
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Thank you for the response.
I bought a package of isomalt from Ck products. I also bought gem molds to use with the isomalt. This is my 2nd time doing something for Breast Cancer Awareness and this year we were asked to do an event and they requested diamonds and other gems to be put on some of the cupcakes as well as the national symbol - pink ribbon (which will be made out of fondant).
Is following the packaging instructions really that easy? It seems it but just am a little concerned as I am with anything new I attempt....lol
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If it comes with a recipe you can use theirs, we have one we use and I can email it to you if you would like to see another. Give yourself a good 45 minutes to an hour to cook the isomalt. Don't rush it or it will burn and turn brown. Here is our "Tips" page after you cook it. Let us know if you have any questions. Good Luck and let us know how it turns out!
- Caution: HOT!!!!! Severe burns if you get any isomalt on your skin. Wear oven mitts or cotton gloves covered with plastic gloves. Wear protective clothing and closed toed shoes. Eye protection is suggested.
- To reheat place desired amount in microwave safe dish on high for 30 seconds and then 15 second intervals until melted.
- Use flavor oils or food color if desired, stir with spatula or toothpick
- Pour directly into molds, or cool slightly to sculpt or make blown designs
- Store unused cooled portion in sealed container. Do not refrigerate.
- If you wish to break tiles, place in a sealed plastic bag and break with a small hammer, caution pieces are sharp
- To clean up, soak in warm water and detergent to loosen
- If you don’t like something it can always be melted down and try it again. Don’t give up, it takes practice
- Use a toothpick to stir out small bubbles
- If using to cast molds, melt the isomalt as much as possible. You want it a watery consistency.
- If using plastic hard candy molds or metal cookie cutters, spray vegetable oil into the cavities and then wipe out with a paper towel.
- Never use a plastic or chocolate mold that is not rated for high heat. It will destroy your mold and ruin your isomalt.
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Also, on the front page of my website there is a short video with a few techniques including casting that will give you an idea of how we do it. www.simicakes.com
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Thank you soo much for the input. I will definitely take your advise/tip. I will be practicing probably tomorrow or Thursday the latest. I need them done by Friday nite. Wish me luck!!!! lol
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What is Isomalt? Could you please tell me something about it. Everything i'm reading here sounds so fascinating - edible gems, blown designs, etc... I doubt i get it here in India - but i could probably try to buy it online.
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Hi Kamini,
Isomalt is a form of sugar that hardens and can be molded. I am attempting to make "diamonds & other gems" from an isomalt molding plate.
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I checked your video. You said you have a recipe - does this mean you do not have to use Isomalt and can make your own using sugar? I also noticed that the girl in the video (daughter?) is using her hands -but in tips you have mentioned all sorts of protective gear. Could you please clarify?
Michelle & Sidney Galpern said:
Also, on the front page of my website there is a short video with a few techniques including casting that will give you an idea of how we do it. www.simicakes.com -
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Ck - thanks for the response. Please post pics of what you're making. It will be amazing for me to see. I'm just learning how to decorate cakes and it's all from the net. So - i'm full of questions :D
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I don't have the isomalt recipe on my website. I can email it to you if you like it. I have been working with isomalt for about 4 years and don't use gloves anymore. My hands are extremely high heat tolerant, but that's not to say I still don't get burned. I would not recommend anyone starting out not to use gloves. Isomalt is made from beats. It is actually sugar free and better in high humidity areas like Florida where we are. I'm the girl in the video. I started the business 4 years ago and opened a bakery 1 year ago. It has been very busy with traveling and teaching, so my mom has started working for me. I was able to work for Extreme Home Makeover tv show and that helped me get my name out. Please post pictures. Can't wait to see what you are doing!
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Thanks so much Michelle. Could you please mail it to me - my maid id is - kaminigopal(at)gmail(dot)com. Thanks so much. I live in a super high humidity place too. And it will be incredible for me to learn to do something like this. It's entirely new here. No one i know in india does something like this. I love to learn new things anyway. I wouldn't embarrass myself with putting up pics here. Am just beginning and have no training -so my work is well below the standards and skills people here have.
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Permalink Reply by Laura Ross on
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Michelle - could you email your isomalt recipe to me also. I am just starting out also and hope to open a store front in the next couple months. Thanks - Laura tlross@wccta.net
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