Photo of Charity Pykles-George

Intro to Isomalt

with Charity Pykles-George
Intro to Isomalt
Take your cake decorating skills to the next level and learn to pour, pull and blow sugar with Charity Pykles-George.

Start with the essentials as Charity teaches you to cook, color and store isomalt, a sugar substitute used by professional pastry chefs for creating edible art. Craft colorful, 3-D cake decorations like stunning molded jewels and glimmering strings of pearls. Learn how to pull isomalt into glossy bows and beautiful flowers. Use Charity’s fool-proof technique to blow sugar spheres for balloons and bubbles. From classic techniques like delicate spun sugar to more whimsical applications like pulled sugar kelp, you’ll come away with an expert education in working with sugar.

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Lesson plan

25:56

Lesson 1. Working with Isomalt

  • Meet Charity and start learning about isomalt with her step-by-step guidance. Learn to cook, color and cool isomalt safely and successfully!

21:55

Lesson 2. Pouring and Utilizing Molds

  • Learn to pour isomalt and use molds to easily make a variety of fun shapes. Charity demonstrates these techniques by making sparkling jewels and a bottle.

17:13

Lesson 3. Pulling Sugar

  • Learn to pull sugar - an advanced cake decorating technique that will widen your repertoire.

17:10

Lesson 4. Flowers & Leaves

  • Build a beautiful garden out of isomalt roses and tropical petals. Charity shows you how to effectively use a flower press and luster dust with isomalt.

10:53

Lesson 5. Ribbons & Bows

  • Form ribbons and bows before adding twists and turns for extra movement and glimmer.

17:46

Lesson 6. Blowing Sugar

  • Charity shows you how to add air to your isomalt for beautiful and delicate design additions. You'll start by blowing a sphere and then make a 3-D goldfish!

6:28

Lesson 7. Making Spun Sugar

  • Make a bird's nest or build realistic hair with spun sugar. Charity will guide you through the process with step-by-step instruction.

"This was the most informative class I have taken for Isomalt. I hope you do a class for advanced Iso. I love the Isomalt works. They turn out so beautiful. There is no one in a 200 mile radius of me that does isomalt. Love this. Thank you so very much for this class!"
- Crys Johnsen

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Mastery
Cake Decorating
Masters Series
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