From life-like waves to precious jewels, the possibilities with Isomalt are endless! Head into the kitchen with cake artist Sidney Galpern in this free lesson as she breaks down the differences between cooking Isomalt from scratch and buying pre-tempered Isomalt.
Raw, also known as powdered or crystal Isomalt, needs to be melted to a specific temperature that varies by manufacture. Sidney explains how higher and lower temperatures effect Isomalt. If it is not tempered properly, it can be very problematic with large show pieces and cake toppers. Sidney also shares her insight on all the different recipes available and breaks down how the added ingredients effect the final product.
Don’t miss her valuable tip on the type of water to use in your recipe to reduce the number of impurities and insure a crystal-clear product. If you would prefer to take all the guess work out of it, then you might choose a pre-tempered or Isomalt gems. Sidney’s side by side comparison will help you understand your options and pick the best one suited for you and your project.
For more beginning tips on working with Isomalt check out Sidney’s premium lesson on How to Melt and Prepare Isomalt.