I absolutely LOVE that you have included health & safety tips and have made a concerted effort to emphasis this aspect - often overlooked but super super important. Thank you and well done!
I've worked with pulled and blown sugar extentively, rub veg shortening on your hands, nothing hot will stick. I never wear gloves to make flowers and ribbons for cakes.
Thanks so nice to see such a detailed video. I want to ask can we prepare and store without adding any color. So that when we melt it again then add color into it.
Thanks for sharing this helpful tutorial. I have made shards from isomalt but it turned out too brittle and sticky. How to make isomalt pliable for shards shaping before it sets? And how to prevent its sticky? Thank you so much for your advice. 🙏❤️
I literally do the same with my pans - I'm always telling my older kids too keep the pan & handle AWAY from the edge as well as to use back burners. Glad i'm not alone 🙏🤣
Can you please tell me when you place on the cake? I want to use but can it be added to the cake and placed in the fridge please? I.e. will it soften like sugar candy does. Adding onto a buttetcreamed cake
Hi of Puerto Rico, I like so much you video. Thanks for explain with details. The decorations are wonderful and elegant. ¡God bless you art! I have questions, Isomalt buyer in?
I have seen the ratio of 1 cup Isomalt to 1/4 cup water. Your ratio uses more Isomalt to water. Is there a reason? Are you using Isomalt because it is "food safe" and therefore edible? or are you expecting the decoration to be thrown in the trash?
how did you not get pitting when you put the isomalt in the silicone mold? whenever I do so I get a lot of air bubbles? why douse that happen and can it be avoided?
I isomalt particularly popular in Australia? I'm watching Zumbo's Just Desserts and I paused it to see how isomalt works and I found this video. Back-to-back Aussies.
OK, this is strange. Two contestants are trying to make isomalt "leaves" to decorate a floral cake. Both of them have done the same confounding technique: Sprinkle place some kind of lining in a baking sheet, place a silicone mat with leaf-shaped cutouts on the baking sheet, sprinkle the isomalt onto the mat to make leaf-shaped mounds of isomalt, remove the silicone template, and chuck the whole thing in the oven. They've tried twice, and both times they've gotten misshapen blobs of nonsense. How is their method supposed to work? I don't know the hydration of this powder they're using, but once it's in a hot oven with no mold, of course it's going to run everywhere. And if they're cheap baking sheet like mine, they're going to warp when they heat up, and this seems like the kind of operation where you want the sheet pan and even the oven itself to be as level as possible. This doesn't seem like the right way to do it, and it's nothing like the method you've shown here. Have you ever heard of anything like this? If you want to check out what I'm talking about, it's Zumbo's Just Desserts, Season 1 Episode 9 on Netflix, at 37:30.
Just for safety. I was heating isamalt in a pyrex dish. It blew up in tbe mi rowave and cused to the microwave glass. It gook some time soaming to remove all the glass shards from the microwave gazs xish. I checkes about how high the pyrex can take. It appears pyrex company used to pjt a component into their glass for high heat but has stopped putting this component in their glass ow thus heating at 180 degrees an be dangerous. I was lu ky. I feel it is safer to melt in pot or pan and then be very cautious with the pyrex when re heating.
@bake boss, Can you add in liquids to the melted isomalt to get them to take a shape? I realize the isomalt would make the liquid sweeter but would it hold a shape? Coca Cola for example
why I should tempering isomalt pls? (doesnt it loose shine?) and when I will do my cake topper, how can I storage it before I put it on the cake pls? and how many days? thank you!
I have isomalt I am about to use my packet comes with instructions. It just says to melt in microwave safe jug until it melts & then ready to use. Was wondering why you added water to yours then the isomalt?
Ich finde Ihre Videos und die Vorstellung der einzelnen Produkte toll. Leider haben Sie keinen deutschen Untertitel denn ich und einige andere Backbesessenen auch, verstehen kein englisch. Weiß leider nicht wieviel Arbeit das für Sie bedeutet, aber vielleicht ist es Ihnen ja möglich einen deutschen Untertitel einzublenden.
Would have been nice to see the final product after filling the mold but it was too dark and far away to see the finished product. Why do a tutorial on filling a mold if you’re not going to show it up close ?
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I absolutely LOVE that you have included health & safety tips and have made a concerted effort to emphasis this aspect - often overlooked but super super important. Thank you and well done!
Kevin Martin, this is totally brilliant you have described this effect perfectly. I cannot wait to give it a go!
Keep your videos coming, please! You are so very informative and we appreciate every bit of it!
Really good video and cool tips. Thank you!!!
Loved this tutorial. Very well done.
I've worked with pulled and blown sugar extentively, rub veg shortening on your hands, nothing hot will stick. I never wear gloves to make flowers and ribbons for cakes.
Thanks so nice to see such a detailed video. I want to ask can we prepare and store without adding any color. So that when we melt it again then add color into it.
Thanks for sharing this helpful tutorial.
I have made shards from isomalt but it turned out too brittle and sticky. How to make isomalt pliable for shards shaping before it sets? And how to prevent its sticky?
Thank you so much for your advice. 🙏❤️
Very nice😊
Wunderschön, einfach nur wunderschön
I literally do the same with my pans - I'm always telling my older kids too keep the pan & handle AWAY from the edge as well as to use back burners. Glad i'm not alone 🙏🤣
Another safety feature is cold ice milk which will pull the heat from the burn area faster.
⭐️⭐️⭐️⭐️⭐️ awesome, thank you
Can you please tell me when you place on the cake? I want to use but can it be added to the cake and placed in the fridge please? I.e. will it soften like sugar candy does. Adding onto a buttetcreamed cake
Perfection at its best! Very good job!!!!!
Why do you NOT have on heat-resistant gloves while manipulating a mold filled with molten Isomalt?!
I’m surprised you don’t have to stir or mix the water or coloring while heating the isomalt. Is that because stirring it will cause bubbles?
Hi of Puerto Rico, I like so much you video. Thanks for explain with details. The decorations are wonderful and elegant. ¡God bless you art! I have questions, Isomalt buyer in?
you have done a wonderful job thank you very much!
can i please know the measurements of isomalt and distilled water?
that'll be a great help
Ayesha Sarwar 30 mils of water & 500g of iscimolt
10 -15% of the isomalt weight
10% water
I would have added other colors to it. As purple,clear & pink. In another layer.😊
How do you clean everything?
Wow cool
I have seen the ratio of 1 cup Isomalt to 1/4 cup water. Your ratio uses more Isomalt to water. Is there a reason? Are you using Isomalt because it is "food safe" and therefore edible? or are you expecting the decoration to be thrown in the trash?
Can you use isomalt ganulars?
at what temperature do you take it off the stove
Porsierto son muy buenos en el arte de decoración del azucar
how did you not get pitting when you put the isomalt in the silicone mold? whenever I do so I get a lot of air bubbles? why douse that happen and can it be avoided?
make sure the isomalt is under 100 deg C
I isomalt particularly popular in Australia? I'm watching Zumbo's Just Desserts and I paused it to see how isomalt works and I found this video. Back-to-back Aussies.
OK, this is strange. Two contestants are trying to make isomalt "leaves" to decorate a floral cake. Both of them have done the same confounding technique: Sprinkle place some kind of lining in a baking sheet, place a silicone mat with leaf-shaped cutouts on the baking sheet, sprinkle the isomalt onto the mat to make leaf-shaped mounds of isomalt, remove the silicone template, and chuck the whole thing in the oven. They've tried twice, and both times they've gotten misshapen blobs of nonsense.
How is their method supposed to work? I don't know the hydration of this powder they're using, but once it's in a hot oven with no mold, of course it's going to run everywhere. And if they're cheap baking sheet like mine, they're going to warp when they heat up, and this seems like the kind of operation where you want the sheet pan and even the oven itself to be as level as possible. This doesn't seem like the right way to do it, and it's nothing like the method you've shown here. Have you ever heard of anything like this?
If you want to check out what I'm talking about, it's Zumbo's Just Desserts, Season 1 Episode 9 on Netflix, at 37:30.
Can I do letters like spelling out a name?
Just for safety. I was heating isamalt in a pyrex dish. It blew up in tbe mi rowave and cused to the microwave glass. It gook some time soaming to remove all the glass shards from the microwave gazs xish. I checkes about how high the pyrex can take. It appears pyrex company used to pjt a component into their glass for high heat but has stopped putting this component in their glass ow thus heating at 180 degrees an be dangerous. I was lu ky. I feel it is safer to melt in pot or pan and then be very cautious with the pyrex when re heating.
Plz my isomalt flower I do is melt what is the problem
Great! Thank you so much! Can I ask you?where can I buy such mold? thanks!
My isomalt turned brown ..... is that still good ? Or is it bad now lol i left it on heat too long
Can I use Isomalt for Candy Apples?
@bake boss, Can you add in liquids to the melted isomalt to get them to take a shape? I realize the isomalt would make the liquid sweeter but would it hold a shape? Coca Cola for example
It has to be normal water or distilled water? 0:
hi bake boss is that iceng suger or what kind of suger is that
I know sugar burns are bad so I imagine isomalt burns would be fairly similar.
very. i always use a jug of ice water next to me when working
im doing butterflys and pendents
Podrías agregar a que se traduzca ??
why I should tempering isomalt pls? (doesnt it loose shine?) and when I will do my cake topper, how can I storage it before I put it on the cake pls? and how many days? thank you!
use confectioners glaze to protect it from humidity
That's fuckn kool
I have isomalt I am about to use my packet comes with instructions. It just says to melt in microwave safe jug until it melts & then ready to use. Was wondering why you added water to yours then the isomalt?
you have pre -prepared isomalt. Im using the raw crystals. im basically making what you bought
Oh I see thank you very much for that Regards Perth WA
Ich finde Ihre Videos und die Vorstellung der einzelnen Produkte toll. Leider haben Sie keinen deutschen Untertitel denn ich und einige andere Backbesessenen auch, verstehen kein englisch. Weiß leider nicht wieviel Arbeit das für Sie bedeutet, aber vielleicht ist es Ihnen ja möglich einen deutschen Untertitel einzublenden.
At which temperature do you pour the sugar?
100 deg C
Sorry for some missed words.
So can’t you just micro wave it and make it without any water? I seen it on other tutorials and it seem to work fine?
Lindo mais não entendo tradução português👏👏👏
did he just say he got his bitch?
Plz share quantity....
En Español??
美
Would have been nice to see the final product after filling the mold but it was too dark and far away to see the finished product. Why do a tutorial on filling a mold if you’re not going to show it up close ?
please how many wather and isomalt?
10% aprox