Yeners Way – Cake Art Tutorials

Introduction to Isomalt

Introduction to Isomalt

16,847 views
★★★★★5.02 reviews
Difficulty Level
Intermediate

In this tutorial, Serdar will give you a thorough introduction to everything Isomalt and how to get started with it.

Isomalt can be used for many purposes in the pasty and confectionery world. In this tutorial, Serdar will talk about various topics from what Isomalt is, a brief history of Isomalt as well as some important safety precautions when working with Isomalt. You will learn how to cook it, store it and manipulate it to be able to add an extra level of mastery to your cake decorating skills. Serdar will show you a number of different techniques on how to make some primary shapes and forms, that can ultimately be used to make almost anything you can think of. The possibilities are just about endless with what can be done with Isomalt and the results can be fantastic if used properly. We plan to make many more tutorials on Isomalt sculptures as well as ways to incorporate Isomalt into wedding cakes, so this tutorial is to cover the basics and prepare for more Isomalt tutorials in the future.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Introduction to Isomalt Course Material
This PDF contains guides for casting, blowing and pulling isomalt.
Type: .pdf | Size: 2.19 MB
Download File
Purchase this tutorial or subscribe to gain access to downloadable course material.

Track
Duration
Introduction
18:40
Tools, Materials & Ingredients
38:53
Making a Casting Frame
13:41
Safety Precautions
3:46
Cooking Isomalt
16:24
Casting
1:43
Storing Isomalt
5:29
Casting (continued)
5:00
Sugar Pulling
24:46
Sugar Blowing
28:06
Final Thoughts
1:40
Total Duration
2:39:35

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Cooking
Single Induction Stove
Induction Pot
Silicon Mats
Large & Small
Digital Thermometre

Check for accuracy with boiling water.

Heat Management
Small Table Fan
Heat Gun

Hair dryer could also be used but won't be as effective.

Cold Spray
Gas Torch
Small
Heat Lamp
Blowing
Sugar Blowing Pump
Wooden Stick
With rounded end
Casting & Pulling
Metal Bars
Bendable Aluminium Bars
Paste

Non-toxic plastacine, non-toxic clay, hardened rolled fondant

Aluminium Foil
Thicker choice if possible.
Thicker is preferred.
Small Roller
Non stick
Box Cutter
Set of Scissors
Gloves

Different types (see tutorial).

Storage & Protection
Cilifa Gel
Food grade
Confectioners Varnish
Baking Paper
Silicon
Plastic Sandwich Bags
For storage
Air Tight Container
October 3, 2016
MariemeSweetArt
Introduction to Isomalt

Dear Chef Yeners,
I just finished watching this tutorial and I will like to let you know that I am grateful. For this tutorial, your approach to explain lot of details, was genius and logical. From the introduction of Isomalt to the different mother shapes along with how to troubleshoot if and when it happen, I cannot emphasize enough how much clarity, ease and confident you have give me. I always had been obsessed with blown sugar work but had fear to embark on it. However, I want to tell you that after this tutorial, most of my fears had dissipated and I look forward to sharing my first blown sugar work with you and the community in the near future.thank you!

Blessings to you and your family!
Marieme Thiam Bockman
Marieme Sweet Arts

October 3, 2016
Marieme BockmanVerified

Dear Chef Yeners, I just finished watching this tutorial and I will like to let you know that I am grateful. For this tutorial, your approach to explain lot of details, was genius and logical. From the introduction of Isomalt to the different mother shapes along with how to troubleshoot if and when it happen, I cannot emphasize enough how much clarity, ease and confident you have give me. I always had been obsessed with blown sugar work but had fear to embark on it. However, I want to tell you that after this tutorial, most of my fears had dissipated and I look forward to sharing my first blown sugar work with you and the community in the near future.thank you! Blessings to you and your family! Marieme Thiam Bockman Marieme Sweet Arts

Watched this tutorial? Write a Review
Your rating
Add photos (up to 3)

Drag and drop your photos, or

    Show more Show less

    4 comments

    1. sumbla khalil says:
      February 9, 2018 at 11:18 pm

      This was the tutorial I was looking for.U explained it very well.How can we substitute isomalt with glucose.Guide the propotion I coul’nt follow.

    2. margarita wall says:
      December 17, 2016 at 5:31 pm

      LOVE IT

    3. vasanti rego says:
      December 1, 2016 at 9:00 am

      I am looking forward to this tutorial.

    4. Elisabetta says:
      October 1, 2016 at 3:47 am

      Thank you Serdar! I am particularly looking forward to this tutorial.

    Leave a Reply

    Member's Projects

    Here's what some of our members have created after watching this tutorial.

    No member projects yet. Be the first to share your cake!
    Tried this tutorial at home? Why not show our community by posting it in our Facebook community of 12k+ members!

    Buy This Tutorial
    Individually
    Watch Anytime,
    from Anywhere
    Instant 24/7 Access
    that Never Expires
    Downloadable
    Course Material
    7 Day 100% Money
    Back Guarantee!
    $34.99
    Add to Cart
    Price is in AUD
    ---- OR ----
    Subscribe to get instant access
    to ALL Tutorials
    Subscribe

    or

    Members can own this tutorial with 400 credits.

    Log in Learn more