This cake decorating video teaches how to make poured sugar diamonds that will sparkle on any birthday cake. The video includes instructions on how to use edible diamonds, pearls, and other supplies from The Cake Decorating Co. Edible diamonds, pearls, and other supplies are available for purchase on their website. Cake diamonds can be held in place using powdered glazes or royal icing coated in edible glue or non-water-based edible glue. However, colored gems require royal icing, and they require royal icing.
To make edible diamonds, follow these instructions:
Don’t fill the gems to the top of the molds, as they pull away from the side of the molds and get funky. Instead, coat the mold well and to the top of the edges.
Make extra edible diamonds, which take only a few minutes to make. The Cake Decorating Company was live and provided instructions on how to use DIY edibles.
Place broken up isomalt sticks or perlas in a heat-resistant bowl or small bowl and microwave them on a silicone mat.
Make shiny edible Isomalt gems using a piping bag. Isomalt is an artificial sugar that produces clear gems. You can purchase silicone molds from First Impressions Molds and use isomalt to create the diamonds.
📹 How To Make Edible Diamonds
📹 How To Make Shiny Edible Isomalt Gems Using a Piping Bag
Quick video on how to make shiny edible isomalt (sugar) gems for your cakes, cupcakes or other decorations. Materials: Isomalt …
Please help! I have a 4 tiered cake which is going to have pearls and diamonds cascading down one side. My problem is that I have to deliver the cake one day before the event. How do I “protect/keep it” without it affecting all the isomalt diamonds? Everything I’ve read says don’t put it in the frig.
It is so funny that I have to do some gems today using isomalt for the first time and when I open up my youtubr, this us the 1st article on my feed! Awesome! I just wanted to know, *at what point do I add color? I need to make It light pink. *how long does it take to cool? I only have a mold with 3 gems. *if it cools, can I microwave it to get it soft again or boil it again?
Hi Elizabeth, I watched your tutorial and made the Isomalt gems, Great Tutorial! I’ve run into a problem its been pretty warm outside and my gems were sweating so I put them in the fridge thinking it would help, but the gems lost their textured look. Any thoughts? If I keep them out, how do I store them?
Hi Elizabeth, I tried to do this with the piping bag. However as I poured the isomalt into the piping bag the isomalt had already cooled that the tip just hardened and it was a mess. Can you comment on what I may have done wrong? Alternatively can you provide the temperature at which you poured the isomalt?
Liz, Thank you so much for this tutorial. Most others always say to add water, but I like the fact that you don’t have to. I’m a rather impatient person when it comes to waiting for something to come to a certain temp. And I LOVE the fact that we are neighbors😉 I currently live in Can by and have started my own Cake Decorating business. Again, Thanks for all your awesome tutorials. I will be doing your marshmallow fondant recipe next.
I have tried making these 3 times in the last 2 days ( using the precooked isomalt pieces that you microwave) they are all a sticky mess!!! I made them once before and they didn’t do that. I tried placing them in rice, I read to do that when you don’t have those desiccant packets. That didn’t work…and I doubt the packets work help any. Any ideas why this is happening?
Sorry…I know this is OFF TOPIC…(but you at least work with and know Isomalt). I am looking into making “breakaway glass” for a theatrical production using Isomalt since it will presumably have the same breaking properties as other sugar glass but with less yellowing (more clarity). My concern is that I live in a place with high humidity and thus I am worried about it becoming sticky and subsequently cloudy. I need a “shelf life” of a few weeks after making my objects. Obviously my question would make the object inedible, but has anyone ever tried applying (spraying or brushing) a thin clear high gloss polyurethane coating over an isomalt “glass” object? I wonder if there would be any reaction (melting, yellowing, etc) or if it would just form a thin protective moisture barrier?
A tip for the guys who are experiencing sweating or sticky sugar. Place your units, masterpieces or whatever in a container (doesn’t have to be airtight/sealable) with a rack on the bottom, and spread underneath the rack moist absorbing agents that are food safe. Works pretty damn cool in the place where I work and we have a lotta moist here in amsterdam.
Isomalt is advised to not be consumed in quantities larger than about 50 g per day for adults and 25 g for children. Isomalt may prove upsetting to the intestinal tract because the body treats it as a dietary fiber instead of as a simple carbohydrate. it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities. Still very pretty, I would just recommend that there is really no reason to eat it, especially with children. You did a great job at your other warnings 🙂
I watched a show (thinking it was Cupcake Wars. It’s the one where each group makes cupcakes for some big event and the winner gets their cupcakes showcased at the event. They even design the display the cupcakes sit on) There was a lady who made isomalt decorations and the judge was mad and asked her “are you trying to kill us? You can’t eat isolator!” Because of that show I thought you could not eat it. So THANK you ! Will be using it on cakes more!!
Loved perusal this.I just watched a article on using sugar to do this. These are so much clearer than with the sugar. She used gels to color her sugar. I would think that you can add this as it is being melted using liquids since you don’t stir it. I can’t see why you couldn’t stir if you had a special utensil that was only used for this. Thank you for making this.
What’s the purpose for using parchment triangles instead of decorator bags? Is the heat just too much for traditional bags? I have some really good quality Wilton ones (not disposables) which give me better control, and I’d much prefer to work with that than a self-made bag from parchment, unless doing so would create problems.
Thanks for this tutorial. I am a little bit confused. The first time I made jewels with your tutorial they were great. They were hard, dry and shiny. But after that, I repeated the process (I followed the same process step by step) with isomalt bought in another store and since then I haven’t been able to make jewels. They are ok just after unmolding, but with hours they become too sticky and even drop a syrup like they were melting. I left them in airtight container, what could I be doing wrong? Thank you so much
Hi Elizabeth! Thank you for such a great article. I actually took a sugar class a couple of years ago working with poured and pulled sugar, and they never showed the piping bag method, which is amazing. I do have a question… what to you use to attach your jewels to fondant? Or actually, could use royal icing on the back as a glue? I mostly make sugar cookies these days, but I’d love to add some jewels or dew drops onto a set!
Thank you so much for responding so quickly! The old fashioned method worked a treat – and I didn’t even have to re-make the cab walls 🙂 My son told me he wanted a digger cake after I’d watched your article so I had to improvise, but your instructions for the cab were perfect! Thanks so much for taking the time to help us novices 🙂 And Toby loved his cake! Is there any way to attach a photo here?
Correct me if I’m wrong, but won’t isomalt give you the incredible poops? Like, ridiculous diarrhea? My understanding of it is that it was first formulated as a sugar alternative for diabetics but had the aforementioned side effect and was never released for market. Are these small enough to be consumed without GI distress?