Cooking Isomalt from Scratch vs. Using Pre-Tempered скачать в хорошем качестве

Cooking Isomalt from Scratch vs. Using Pre-Tempered

From lifelike waves to precious jewels, the possibilities with Isomalt are endless! Head into the kitchen with cake artist Sidney Galpern in this free lesson as she breaks down the differences between cooking Isomalt from scratch and buying pre-tempered Isomalt. Improve your cake decorating skills in one easy step! Sign up for the Creative Cake Design newsletter to receive the latest videos, articles, and tips straight from experts. 🧁 🎂 https://bit.ly/3Tz6Agq Raw Isomalt, also known as powdered or crystal Isomalt, needs to be melted to a specific temperature that varies by manufacture. Sidney explains how higher and lower temperatures affect Isomalt. If it is not tempered properly, it can be very problematic with large showpieces and cake toppers. Sidney also shares her insight on all the different recipes available and breaks down how the added ingredients affect the final product. Don’t miss her valuable tip on the type of water to use in your recipe to reduce the number of impurities and ensure a crystal-clear product. If you would prefer to take all the guesswork out of it, then you might choose a pre-tempered Isomalt or Isomalt gems. Sidney’s side-by-side comparison will help you understand your options and pick the one best suited for you and your project.