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    Last post and Isomalt bubble sugar 

    diamonds are forever cupcake by the lone baker, brick paving by the husband of the lone baker

    Thank you, thank you, thank you!!! To all the people that have visited the lone baker blog over the past nine months. I've had so much fun bringing you cupcakes, tips & more, but as my husband Mark ventures out into opening his own landscaping business 'Mark Paxton Landscapes' it's his time to shine and our time to support him. Diamonds are forever, but my break from blogging won't be; I'll be back in 12 months with a newly designed blog and fabulous cupcakes! Until then "Happy Baking" :) But wait... there is final post below for a quick and easy bubble sugar technique. 

    Love the look of bubble sugar but the thought of pouring hot toffee down an angled alcohol coated tray fills you with dread? There is another way; isomalt bubble sugar is quick and easy to make with virtually no clean up. Bubble sugar made with isomalt keeps well compared to standard sugar work and will not become "sticky" for up to three weeks at coolish room temperature. 

    You will need two silpats (or equivalent) baking mats & isomalt powder or granules. If you would like coloured bubble sugar you will need powdered food colouring too.

    isomalt is a sugar substitute derived from beetroot (beets)

    Preheat oven to 200C (400F) 


    Place one silpat onto a baking tray, sprinkle an even layer of isomalt on the silpat. If you are using food colour sprinkle the colour as evenly as possible onto the isomalt or sprinkle various colours for rainbow bubble sugar. Reverse the second silpat and place it on the top of isomalt layer. 

    two silpats sandwich the isomalt layer

    Bake for 10 minutes, remove baking tray from oven and set aside to cool.

    paper thin bubble sugar

    Once cool lift off the top silpat and the isomalt will have melted to produce bubble sugar that you can now break or cut into shards for your decorating use. 

    Happy baking :)

    *Quickest way to get your baking questions answered... post them on my Facebook page

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    Reader Comments (10)

    Hi, I only just found your blog and it has the best tips and gorgeous creations but I am so so sorry to hear that this is your last post.
    You have so many great ideas. I wish I had found you sooner.

    Anyway, all the best. I look forward to your new blog. Will it be with the same name? How will I ever find you?!

    August 28, 2010 | Unregistered CommenterJood

    wow, that`s awesome!

    September 7, 2010 | Unregistered CommenterPaula

    I agree with Jood, we only just found you and so it is very sad for me and our readers at that you going. You do have so many ideas unfound elsewhere, a true experimental baker! But all that said, good luck with your new goals and ambitions and when you return, make sure that you let me know by emailing me and I can tell our readers.
    All the best, hope you have heaps of success and if you are in Melbourne's east send through his details, our garden is non existent! LOL

    September 11, 2010 | Unregistered CommenterSprinkles

    Oh no!! I can't believe I only found you after you announced you're taking a year long break!!!

    October 4, 2010 | Unregistered CommenterThe Cupcake Lady

    I'm bummed to as I just landed on you for the first time. How odd is that. I can't believe how beautiful that clear sugar is. And the buble wrap chocolate. And, and and. I will follow you and look forward to your return in 11 months (yes, I'll be counting!!!).

    October 4, 2010 | Unregistered CommenterThe Mom Chef

    Thank you all for taking the time to leave the lovely comments!!

    I'm missing blogging and baking so much already... my step son wants to me blog once a month as he is sure I can fit that in the schedule... so that's a maybe :)

    Sprinkles... thank you for your well wishes.. I love your blog & will definitely email you when I start back.

    Jood, The Cupcake Lady and The Mom Chef... I'll drop you a line when I start back.

    Until then... happy baking :)

    October 7, 2010 | Registered CommenterThe Lone Baker

    This is brilliant! Thanks for sharing.

    October 29, 2010 | Unregistered CommenterBettina

    I just made some pink bubble sugar from your instructions and it turned out great. Thanks for sharing! I used it as a decoration on top of a mousse cake with some macarons and it was stunning heres a link -

    December 1, 2010 | Unregistered CommenterEmily

    Thank you Bettina :)

    Thank you Emily and Happy 21st Birthday!! I visited your blog & the results are stunning... as are all the desserts you made! Good luck with your career.... you're very talented :)

    December 1, 2010 | Registered CommenterThe Lone Baker

    thanks for your article,like your blog very much,well done fcbpiz fcbpiz - moncler vest.

    November 14, 2011 | Unregistered Commenteryzrcrx yzrcrx

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