Isomalt Black Magic tier by Bloom Cakery

Anna Astashkina is the creator of Bloom Cakery (bloomcakery.com) and she is completelyAnna self-taught. Anna was born and raised in Russia and after moving to USA 3 years ago, found herself making cakes for friends and family. 
Suddenly, what began as a hobby, blossomed into a love affair for exploring new forms and other potentials of sugar (sweet) medium.

Anna shows us how to create the eye catching isomalt black top tier, a new technique Anna created for The Americas Cake Fair, Orlando, 13 - 15 October 2017.

This is a decorative top tier using a dummy.

 

Cake facts:

Level: INTERMEDIATE          

Time to make: 1 hour

Retail price: $100

Country you live in including area/county – USA, Florida

You will need:

15x10cm (6x4 inch) Styrofoam dummy covered with black fondant

270g cooked Isomalt

Black 'Artisan Accents' gel food color

200g black Royal Icing

Black nonpareils

PME glaze spray

Equipment:

Glass or silicone jar for melting Isomalt

Silicone mat or parchment paper

Food safe gloves

Ziploc bags

Hammer or rolling pin

Torch

Tutorial:

Step 1.

Melt Isomalt in a silicone or glass jar. If using clear – add black gel food colour. Please be careful. Isomalt is hot and can cause serious injury and third-degree burns.

BlackIsomalt A

Step 2. 

Pour on a silicone mat or paper in a thin layer (about 1-2 mm). Let it cool completely. Work in smaller portions and re-heat Isomalt if it’s hardened.

BlackIsomalt B

Step 3.

Wear gloves to eliminate fingerprints. Break Isomalt into pieces and put in a Ziploc bag. If Isomalt is sticky – spray with PME glazy spray and let dry.

BlackIsomalt C

Step 4. 

Put Ziploc bag in between layers of kitchen towel and crush Isomalt using a rolling pin or if need be, a hammer. 

BlackIsomalt D

Step 5. 

Size should be about rock candy. Transfer to a bowl, if not using immediately – store in an airtight container.

BlackIsomalt E

Step 6.

Apply a thick layer of black royal icing and add crushed Isomalt. Try to “scoop” different sizes of Isomalt pieces for the bowl. Work in a smaller section.

BlackIsomalt F

Step 7. 

While royal icing is still wet, add nonpareils to empty spots to add texture and lightly press down.

BlackIsomalt G

Step 8.

Cover sides first, then add Isomalt and nonpareils same way to the top.

BlackIsomalt H

Step 9. 

To cover corners, add royal icing with a little overlap with the sides. Add Isomalt and press to form crisp corners.

BlackIsomalt I

Let it dry completely before moving to the next step.

Step 10. 

Lightly torch Isomalt to make shards looks “rounder” and to bring back the shine.

BlackIsomalt J

Step 11. 

Cover with PME spray glaze to protect from moisture. And you are done!

BlackIsomalt K

 

 

 

 

 

 

 

 

 

 

There you have it, a decorated Black Isomalt cake....

BlackIsomalt main