Last week, I created some purty little diamond covered cupcakes.

 

Oddly, I received more emails than usual. As in, a tidal wave of emails, with many questions. Peeps love me, want to be my friend. ‘Cuz I’m so popular and all…

 

So popular, in fact, that I hang out with my dog.

White Golden Retriever and his pet rock

My dog and his rock… Sometimes the rock gets more attention than me.

 

Anyway, I received a flood of emails with questions about isomalt. Isomalt is a sugar substitute I used to create the diamond cupcakes. You melt it down and pour it into a mold. It differs from melting regular sugar in that it is easier to melt and does not burn if you reheat it.

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I had so much fun using the isomalt nibs, that I made  even MORE edible diamonds. I stuck them on a cake this time around.

 

This time I used clear isomalts instead of the shimmery ones.

If you want to read the instructions, click here.

 

As for those emails, I am no expert but I will share with you what I know. Scroll below for some tips on using isomalt.

 

 

First, you will need these tools:

-CakePlay isomalts, purchase here.

Diamond molds. You can purchase one here.

-I also used a mold for larger diamonds, to line the bottom of the cake. You can use this mold.

 

Optional but helpful tools:

Kitchen torch

Desiccant packets

 

 

 

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!! In other words, 1 photo WITH credit+ link back, and do NOT copy and paste my instructions!

 

 

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Diamondzzzzz.

 

Once you read the instructions, here are some helpful tips to keep in mind:

1. Isomalt can be reheated multiple times, unlike regular sugar. That being said, you CAN burn and overheat isomalt. When learning to use it, only melt small amounts at a time. The more it cools and is reheated, the sooner it will turn brown or yellow. So, if you are cooling and reheating the entire batch only to fill a few mold cavities, the isomalt will meet its match before you get to turn it into beautiful diamonds.

2. Isomalt comes in crystal form, nibs or sticks. I used nibs, which look like little squares. The sticks are usually the same as the nibs. You can simply melt. The crystals often need to be mixed with water, so they require an additional step of measuring out water.

3. Isomalt works in two molds: silicone and candy mold. Do not confuse the candy mold with chocolate molds. Candy molds are hard, plastic, and often come in white (whereas chocolate molds  are usually clear).

4. A silicone mold needs no oil, but a candy mold does. Spray a little cooking oil into mold and wipe up most of it with a paper towel. After pouring isomalt sugar into mold, wait until it is COMPLETELY cooled. if you try to crack it out while still warm it will chip.

5. Most packages of isomalt come with instructions, and I would follow that for the most part. You can either melt in a silicone cupcake liner or a stainless steel pot (oven or stove top). Silicone cupcake molds are great because it allows you to heat in small amount and it is easy to pour. Stainless steel has the advantage that it produces fewer air bubbles.

6. To remove air bubbles after pouring, use a kitchen torch and heat the tops very quickly. This will remove air bubbles on back of the diamonds.

7. Humidity is the kryptonite of isomalt. Store them in between parchment paper in an airtight container (avoid plastic containers). Cool and dry is what they need. If you are screwed and live in humid climates like me, you can use desiccant packets to soak up the moisture.

8. Most isomalt products should be heated to melt, not “cook” it. It will be ready when it is the consistency of corn syrup. Try no to leave it on heat any longer than it should be.

9. If heating on stove top, do not constantly stir. Excessive stirring can cause air bubbles.

10. Take your time and don’t worry if they are not perfect. These are helpful tips, but really, nobody cares at the end of the day. People care more about eating it! That being said, it is intended to only be consumed in small amounts. Why? Eat it in large amounts and you have yourself a diuretic. Weeeee!

 

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11. Adhere them to your cake as close to serving/presentation time as possible. I know a lot of people place them on fondant-covered cake. That’s great, but I am too lazy. I covered my cake in butter cream and simply pressed them on.

 

Bling, bling.

 

Don’t forget to see the specific instructions for isomalt, and also the recipe for cheesecake and white chocolate batter cupcakes.

 

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) AND follow them!!!! In other words, 1 photo WITH credit+ link back, and do NOT copy and paste my instructions!

 

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