Navigation
SEARCH
This form does not yet contain any fields.

    Entries in "how to make easy bubble sugar" (1)

    Saturday
    Aug282010

    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) 

    Method

    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