At a Glance
7 HD Video Lessons
Reviews
Instructor
Charity Pykles-George
Chef Charity — aka The Sugar Sorceress — is a pastry chef, cake artist and owner of d’Zrt Cake Studio in La Mesa, Calif. She specializes in chocolate and sugar art, in particular wedding cakes, specialty cakes and extreme cakes. View profile »
Intro to Isomalt
with Charity Pykles-George
You’ll learn how to pour, pull and blow isomalt into beautiful, edible gems and cake toppers with Charity Pykles-George’s straightforward instruction.
Learn to cook, color and store isomalt as you craft colorful, three-dimensional cake decorations. Charity demystifies this sugar art by demonstrating how to use molds to make realistic rubies or champagne flutes you can actually drink from!
Learn how to make sparkling sugar sculptures by pulling isomalt into glossy bows, flowers and leaves and blowing sugar spheres that can be molded into animal figures or balloons. Charity also shares her sugar-spinning technique to create delicate strands of isomalt, which can be turned into textured decorations, from birds’ nests to candy hair.
Hot sugar, coming through! Enroll in Intro to Isomalt today!
What You’ll Learn
- How to make isomalt
- To use isomalt molds
- How to pull isomalt flowers, leaves, ribbons and bows
- How to make spun sugar and blow isomalt spheres
- Safe kitchen practices
What You’ll Make
- Curly ribbons and shiny bows
- Sparkling isomalt jewels and glassware
- Roses, tropical flowers and leaves from pulled isomalt
- A “bird’s nest” out of spun sugar
- Spheres of blown isomalt
What You'll Need:
- Isomalt
- Butane or propane torch and corresponding fuel
- Gloves (medical grade or specific for sugar)
- Silpats
- Heatproof work surface
- Pyrex measuring cups
- Digital thermometer
- Food-safe silica gel packs
- Silicone molds of your choice
- Edible lacquer
Lesson Plan
| 1 | Working with Isomalt | 25:56 |
| 2 | Pouring and Utilizing Molds | 21:55 |
| 3 | Pulling Sugar | 17:13 |
| 4 | Flowers & Leaves | 17:10 |
| 5 | Ribbons & Bows | 10:53 |
| 6 | Blowing Sugar | 17:46 |
| 7 | Making Spun Sugar | 6:28 |
Recent 5 star reviews of this class
Average Review:
Isomalt Made Easy!
Charity, Thank you so much for taking the time to show us how to properly cook isomalt. I've tried following the directions on the back of the package...but never to good result. I followed your step by step directions, including the important step of letting the bubbles release in the oven, and adding colorant AFTER the sugar reached the desired temperature and began cooling back down (a step missing on the back of the isomalt packages). I found your tutorial very helpful! Now that I ...
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