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Live! Easy & Practical Isomalt with Sweet Passion Cakery

1h 20m

In this live video recording, Gail Kingman and Lauren Vicari of Sweet Passion Cakery, join us to demonstrate how to make and use isomalt easily and practically!
They share lots of awesome tips & techniques to make it easy to incorporate isomalt into your cakes to give them that extra "wow", including isomalt flames, bowls, as well as how to create a honey pot topper like in this photo of a cake they made for one of their customers.
You can check out their Facebook page, HERE!
And you can check out their website, HERE!
Gail and Lauren also share fun tips and techniques on their YouTube channel, HERE!
Notes:

Combine 3 pounds of isomalt crystals with enough distilled water to make the mixture like "wet sand".
Boil the mixture until it reaches 333 degrees F.
Once the temperature is reached, place in a cold water bath immediately to stop the cooking process.
Once cooled a bit (but still pourable) pour into silicone ice cube trays.
Once set and cool to the touch in the ice cube trays, store in plastic bags or containers with silica gel packet to keep moisture away.

Set oven to 275 degrees F and place isomalt in a glass or silicone dish, on top of a oven safe tray, to keep at a good pouring temperature

Isomalt Crystals Cooking Instructions:

It's best to cook 3 pounds of isomalt crystals at a time (to help insure they don't discolor)
Put the crystal into a pot on the stove and add just enough DISTILLED water to create a wet-sand look
Turn on burner to med-high heat
Either cover pot or have a small bowl of distilled water and a silicone pastry brush ready to wipe down sides of pot if needed
Set digital thermometer to 330 degrees F
Prepare a cold water bath in either a larger pot that the isomalt pot can rest in or in a sink
When the isomalt reaches 330 degrees, take the pot and place it in the cold water bath just long enough for the hissing of the pot to stop (@10-20 seconds)
Your isomalt can be used right away for pouring applications (good idea to let it sit for just a bit until some of the air bubbles are gone) or you can put it into the oven at 275 degrees in a pyrex measuring cup to keep it warm and at a pourable temperature if you're not ready to use right away
Pour left over isomalt into silicone ice cube/other trays to make small blocks of isomalt to store and use later
Put isomalt blocks you are storing into a small ziplock bag and then a larger ziplock bag with a food safe silica pouch for storage

Isomalt tips:

You can use add airbrush colors to color your melted isomalt to color it
Use a fan to cool your isomalt when you want it to dry/set quickly
Use a chef's torch to help rid surface of airbubbles and bring back glossiness
Use an edible spray shellac (PME and Chef Rubber have good ones) on all surfaces of the finished isomalt creation to keep it from getting cloudy, before handling too much
Do not put isomalt creations in the fridge (or risk cloudiness)

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Live! Easy & Practical Isomalt with Sweet Passion Cakery

1h 20m

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