mini cupcake topped with bubble sugar (isomalt) topper
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Well, you know I love a bubble sugar decoration... today an even faster way to produce *isomalt bubble sugar toppers. 3 minute baking time, cool and taaa daaa you have bubble sugar toppers for your cupcakes and plated desserts.
For this method use CakePlay isomalt sticks or left over cooked isomalt. Ideally two Silpat baking mats but two good quality silicone mats will do.
CakePlay sticks are precooked isomalt, available in clear and a range of colours. I used left over cooked isomalt that had already been coloured with americolor electric shades.
Pre heat oven to 180c (355 F)
Grind a few sticks or left over isomalt in a mortar and pestle (or zip lock bag and a rolling pin) until you have a fine powder. Isomalt shatters quickly with little effort.
Sift the crushed isomalt over your first Silpat. Reverse the second Silpat and place on top of the crushed isomalt to create a "sandwich".
Bake 3 to 4 minutes in preheated oven. Remove from oven and allow to cool without lifting the top Silpat.
Once cool peel back the top Silpat and break bubble sugar into shards. Wearing gloves will protect the pieces from fingerprinting. Pieces are tissue paper thin, yet sturdy enough to handle.
Happy Baking :)
Coca cola cupcake topped with traditional bubble sugar, where hot sugar is poured over a tilted alcohol covered tray.
*Why Isomalt??: Bubble sugar made from sugar tends to be a thicker and we don't want to take out someone's crowns when they are eating your cupcake. The isomalt method is alcohol free. Isomalt holds up better than sugar work, that said it's always best to top your cakes/desserts just before serving.
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You might also like to see another method of making bubble sugar with isomalt...
Baking isomalt powder bubble sugar
Or try your hand at toffee springs