Pastry art includes the use of edible gemstones for decoration. For instance, sugar diamond studs are used to add sparkle and elegance to wedding and birthday cakes, cupcakes, biscuits and fancy desserts. They can be moulded into fondant to create the appearance of jewellery, such as an engagement ring. Isomalt, a chemical sugar substitute, is commonly used to create sugar gemstones since it is humidity and moisture resistant. Isomalt and other confectionery making supplies are found at craft shops and online.
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Things you need
- Isomalt pearls
- Glass bowl
- Silicone confectionery gem mould
- Spray oil
- Paper towel
- Edible spray lacquer
- Airtight container
Pour a small handful of Isomalt pearls into the glass bowl.
Spray the confectionery mould lightly with oil so the gems release easily once cooled. The oil will also give them a nice shine.
Microwave the pearls for 15 seconds at a time, stirring with the toothpick to release air bubbles, until they are melted and pourable. The melted Isomalt will be extremely hot so avoid touching it.
Spoon the melted Isomalt gently into the mould to make the diamonds. If the mixture thickens and becomes difficult to pour, microwave it again for 15 seconds. Allow the mould to cool completely before removing the diamonds.
Pop the sugar diamonds out by turning the mould upside down and gently pushing on the bottom of each gem.
Lay the gems face up on a paper towel and spray lightly with edible spray lacquer. This gives the diamonds a sparkly sheen and adds another layer of protection from moisture in the air.
Store in an airtight container. Do not put them in the fridge or the humidity in the fridge will affect their appearance.
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