The following sugar art pieces all have been created with Isomalt techniques that I have developed. Further down the road, I will offer a course for these... after I'm done with my neverending to-do list, LOL. But seriously, depending on how many requests I receive, this project will be nudged up the ladder. So stay tuned and subscribe to my newsletter.
Some of these works have their own pages, as I show you several narrated progress photos of them.
Clicking on an image will get you into the gallery mode. Clicking on the title above the image will let you get a close-up look of a photo or take you to a dedicated page.
This is an isomalt candle holder with mosaic base that I made for the Practice Bakes Perfect challenge #42 on Cookie Connection. You can download a template for it in two different sizes, if you like. It could also be piped and filled with just royal icing...
An Edible and Working
Japanese Andon Lamp
October 2020
Check out her own page to see many narrated progress photos
of this isomalt sugar art lamp.
Sugar Skull in Suit
October 2020
A sugar skull cookie transformed into a pure sugar art piece.
Check out the progress photos.
My Edible and Working
Tiffany-Style Table Lamp
Check out her own page with many narrated progress photos.
The Book Fairy
This
one I made for a library exhibit in the US. The stained-glass wings and
gems are isomalt, the rest of course, is royal icing. Most parts of the
fairy were made as transfers, mainly for precision, but also because it
would have been difficult to add the isomalt otherwise.
To prevent it from moving during shipping, I glued the cookie to the back of a plexiglass box with barely any room on its sides. The very real danger was, of course, that the package would be turned over and/or was knocked in a bad way. The leaves on the skirt were all stabilized by adding clear isomalt underneath. My worries were mostly for the magic wand, as it is only held in two tiny spots.
But I'm happy to report, that she survived the long trip :).
Lovebirds
The
isomalt here is colored, not hand-painted. The stained glass part was
done as a transfer by piping the white outlines first. The darker
isomalt is dribbled into the royal icing outlines before the clear one.
The royal icing, when absolutely dry, can take the short heat bursts of
the isomalt at the right temperature. If it's piped to thin or the
isomalt is too hot, it can buckle. The frame is a gingerbread cookie
decorated with royal icing.
Giant's Causeway Butterfly
The
isomalt butterfly in the center of this hexagon mandala cookie is very
delicate. Its wings are piped with a PME-00 equivalent opening, and
that's about how thin they are. The butterfly is propped up on a small,
clear isomalt pedestal.
Rose Heart
Rose
Heart: The center of this heart was done with the isomalt dribbling
technique. The side where one fills in the royal icing outlines is by
nature of this technique not very flat. Indeed, one can make it look
pretty dimensional. To give it more of a stained glass effect, though,
the rose transfer in the center here was turned upside-down to show the
flat underside. But the little hearts were dribbled directly into the
royal icing outlines on the cookie to give them that dimensional look.
Mirrograph Mandala Cookies
You can see some progress images of these mirrograph cookies on their own page.
Stained Glass Easter Egg
The inside of the cookie is decorated with the isomalt dribbling technique for a stained glass effect.
The
same technique was applied to the isomalt extensions on the frame,
where it is sitting surrounded by areas of royal icing mimicking a
Pietra Dura effect. The frame is a gingerbread cookie. The little
butterflies are transfers.
Can you see the texture on the rabbits fur in the second pic?
Isomalt Butterfly Suncatcher
This
isomalt butterfly cookie was done with the dribbling technique.
It sits in a cookie frame decorated with royal icing. The frame is
composed of two cookies glued together with isomalt extensions at the
ends of the butterfly wings glued in between them. The butterfly's
antennae are piped on very thin strands of isomalt. The flowers on top
are separate from the butterfly and glued in between the frame in the
same way.
Isomalt Dragonfly Egg Cookie
The
center of this egg was done by pouring isomalt, then hand-painted
and over-piped with royal icing to mimic the lead. The larger gems
were done by dribbling isomalt in fast succession droplet by droplet
onto each other. Like that they also can be formed with a needle into
oblong and tear-shaped gems.
Isomalt Daffodil Egg
Like
with the dragonfly egg above, the center of this egg was done
handpainting poured isomalt and overpiping it with royal icing to mimic
the lead. The mini dragonflies were done with the isomalt dribbling
technique into royal icing outlines. A few tiny isomalt beads added to
the daffodil gives the impression of dewdrops in the early morning
hours.
Quilled Peacock
This
peacock cookie was done with the royal icing quilling technique as one big
transfer by over piping the feathers several times to give them depth.
After the first round, the feathers on the outside were reinforced with
flood consistency icing to hold them together. The gems have been added
by dribbling isomalt into the royal icing outlines. The border is a
miniature version of the Lambeth Method. The gray centers were done as
transfers, then placed on the cookie and further over piped.
Mandala Cookie with Isomalt Accents
This
is my first with royal icing decorated mandala cookie to receive some
isomalt accents. Even the tiniest drops were placed on it as transfers.
They had to have a specific size (yes, I’m a perfectionist :-P) that
would have been impossible by directly dripping them onto the cookie.
Swan
Wedding
These are two separate cookies. The outer feathers of the wings are adorned with the royal icing frilling
technique. The interior feathers were done with the embroidery
technique and over-piped with dots, then hand-painted with gold luster
dust.
To practice I made a whole bunch of little isomalt roses for
the little mushroom house. The excess I used on these swans. I think
they make nice accents for wedding cookies.
The Bride's Maang Tikka
The
head part from the bordeaux rose to the end of the bill measures about
4cm. Here one can see the translucency of a clear isomalt rose at the
bottom.
Mini Isomalt Roses with Stems
These
are hand-formed without the use of a mold. Isomalt droplets are being
flattened and attached to each other much like is done with fondant or
gumpaste.
Little Mushroom Cottage
The
heart-shaped windows of this little gingerbread house were cut out
before baking and then filled with isomalt afterward. See a couple more
pics of this little house in the 3D Gingerbread Cookies section.
Miniature Isomalt Roses
.The
mini isomalt roses on its roof and seen here in the lower half were
done by flattening simple droplets into pedals, then gathered to form
the roses.
Lady Butterfly
This
is a 5-piece cookie puzzle: the black lady in the center and the four
wing parts. Here isomalt is used (besides the gems) as a supporting
medium. The swirls extending from the cookies would have been too
fragile with only royal icing. So to make these sturdier, the royal
icing was piped onto a layer of isomalt (done with the Isomalt Dribbling
Technique). The swirls are transfers, of course, as they are not
supported by a cookie and had to be piped on a template.
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