pink drizzle isomalt decoration tops a mini fondant covered cupcake
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With a zillion (ok, not quite... but a lot!!) of dessert and cake decorating possibilities "isomalt drizzles" are quick and super easy to make when using precooked isomalt sticks.
I used CakePlay's clear isomalt sticks in all today's pieces. The sticks are available in a range of colours, but I prefer colouring the clear isomalt myself.
tools and black isomalt drizzles
The only tools you will need are: a spoon, a pair of scissors (oil the blades), a non stick baking mat and a small pyrex or equivalent microwave safe glass jug.
If you want to shape your pieces, silicone moulds or any food safe heat proof surface like a tin can, the back of a muffin tin etc can be used... though do oil the surface first, isomalt is mighty sticky!
Pieces of sticks are melted in a microwave safe container, a small pyrex jug is ideal. From there you can add a few drops of food colouring and flavouring if desired, move your spoon gently through the melted isomalt to incorporate colour. Concentrated gel paste colour work best, as you don't want to add to much moisture to the isomalt.
Gently lift your spoon up and down in the melted isomalt until it thickens slightly and it looks like this....
try red isomalt drizzles for all your romantic occassions
Start drizzling!! Drizzle directly onto a non stick baking mat for flat pieces. Drizzle over your oiled mould of choice for shaped pieces or if using silicone you can drizzle directly on the surface. Shaped drizzles hold their shape and you can create baskets or cages with the same method.
Scissors with oiled blades are used for cutting any errant threads of isomalt and can also be used for trimming/cutting the finished pieces into shapes if desired.
Japanese Forest Cupcake; offset piping and green tea flavoured black sesame isomalt drizzle to complete the organic look.
Solid colour density is achieved by adding a drop or two of white food colouring simultaneously with your colour of choice. For the Japanese forest cupcake I made a slurry of green tea powder and water to add with a drop of white food colouring. Without the addition of "white" the colour is a murky/clear green.
If your isomalt hardens before you have finished your drizzles, reheat in 5 second increments in the microwave. Some food colouring shades alter on reheating, for that reason I prefer to work in small multiple batches.
To attach isomalt to fondant covered cakes, simply dip the base of your finished drizzle into melted isomalt and attach to your cake... isomalt will set almost instantly giving you a securely attached topper.
Isomalt or sugar work pieces are susceptible to moisture and are best used within a few hours. If storage is must, you can try and store the toppers single file in an airtight container with silica sachets... be warned in humid weather you still run the risk of the pieces becoming cloudy.
Whether you are topping a cupcake or creating a serving basket for you your sorbet, hope you have fun creating isomalt drizzles.
Happy Baking :)
*isomalt and sugar and extremely hot when melted, please take extra care when working with either. Remove pets and young children from the room and have a bowl of iced water handy in case of burns.
*troubleshoot... "My spoon is in the jug and isomalt has set so I can't microwave"... pop your jug into a bowl, pour boiling water around the jug until isomalt has softened enough to lift out your spoon.
*keep your pieces small, thin and easily edible... you don't want broken crowns/dental work spoiling the moment.
* isomalt sticks are available from cake decorating stores, in Australia I got mine from baking pleasures
around $15 in Oz or $10 in US for 12 sticks. Also available from Amazon in bulk amounts or single packets
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