If you are an experienced baker and like using various advanced baking and cake decorating techniques for your creations, you must have tried your hand at isomalt. The sugar designs you pull with isomalt is a great way to enhance your decorating skills. Here we discuss a few tips that may come handy if you are just starting on using this technique.

To a novice, working with isomalt and pulling sugar can seem extremely challenging; you need a number of supplies and have to follow specific steps in the process which can seem a little tedious at times. Isomalt is a sugar substitute that makes this decorating technique a little simpler to follow. Here are 5 tips that will help you get your isomalt pulling right:


#1 The perfect temperature matters

It is crucial to monitor the isomalt temperature, while its boiling and you would need to use an instant-read digital timer or a candy thermometer to help you attain a crystallization-free mixture that has a firm consistency. The ideal cooking temperature is 170°C.

In order to ensure that you don’t go above this temperature, it’s best to remove the pot from the stove once the thermometer reads 167°C. This difference in temperature compensates for any residual heat that continues to warm the mixture for a few minutes even after you have removed it from heat.


#2 Maintain the mixture’s consistency

When it comes to pulling sugar, consistency is what matters the most. If the sugar is excessively soft it won’t be able to hold its shape and if it is too stiff, it will simply crack and be very difficult to work with. So, when you are pulling sugar allow it to be slightly on the firm side (without making it excessively firm) so that it will be able to hold its shape much better. If you want to prevent the sugar from becoming excessively stiff, place it in a temperature-controlled oven or in a warming box.


#3 The appropriate storage is important

If stored properly, in its uncooked form, you can easily store isomalt for up to two years. It’s best to store it in airtight freezer bags or containers; you can also add food-safe silica gel packs to the bag, as this will prolong the isomalt’s shelf life.


#4 Always use distilled water

It’s worth making the effort to use distilled water in your isomalt. Sometimes, the minerals in tap water can react to high temperatures and will result in yellowness in the final products. While this may not pose so much of a problem when you are making coloured designs if you are planning on making clear designs or bubbles then it’s best to be careful and use distilled water while making the isomalt.


#5 The heat aspect

A culinary torch is one tool you should have in your cake decorating kit. It comes in handy when pulling sugar and helps in keeping it malleable and soft while you shape it into the form you want ranging from delicate flowers and leaves, ribbons etc. In fact, you can also use it to make crème brulee or for browning meringues. In addition, it’s a good idea to have a sugar warming box and that can be the difference between very basic cake decorations and professional grade work.

Always buy tools of good quality and follow these tips that we have just talked about. At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, sculpted cakes, cupcakes, savoury treats and other baked goods for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882