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...
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 :).
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: 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.
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.
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.
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.
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.