Isomalt Hearts by Michael Lewis Anderson

These can be made as individual toppers or added to Michael Lewis Anderson's show-stopping Valentine's Day cake in our February 2019 issue!

Image credit: Isomalt Hearts by Michael Lewis Anderson

 

In February 2019's issue of Cake Decoration & Sugarcraft magazine, we showed you how to create a show-stopping Valentine's Day cake with Michael Lewis Anderson. Here, we're giving you a bonus tutorial, showing you how to craft isomalt hearts. Perfect on their own or as decorations on Michael's stunning cake, this tutorial will guide you through the process of crafting isomalt hearts. 

 

 Michael Lewis Anderson

 

 

Isomalt Hearts by Michael Lewis Anderson 

 

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You will need:

Edibles:

isomalt granules (Squires Kitchen)

red colouring (if not already coloured)

sugarpaste or marzipan

 

Equipment:

saucepan

heat protective gloves

sugar thermometer

lollipop sticks

grease-proof paper

 

IMPORTANT: TAKE EXTRA CARE AS HOT SUGAR CAN GIVE VERY NASTY BURNS

 

Method:

1 Place isomalt granules into a pan and warm on a gentle heat.

1 Place isomalt granules into a pan and warm on a gentle heat.

2 Add your chosen colour now.

2 Add your chosen colour now.

3 Boil until 190°C, being very careful as boiling sugar burns!

3 Boil until 190°C, being very careful as boiling sugar burns!

4 Model sugar or marzipan Hearts onto lollypop sticks. Allow to dry before dipping into the boiled isomalt sugar.

3 Boil until 190°C, being very careful as boiling sugar burns!     Allow to dry before dipping into the boiled isomalt sugar.

5 Place the hearts onto greaseproof paper to harden.

5 Place the hearts onto greaseproof paper to harden.     5 Place the hearts onto greaseproof paper to harden.

 

And there you have it! Gorgeous heart-shaped lollipops for your Valentine's Day!

 


 

For inspiration, tips, tricks, shopping lists, competitions and more, pick up your copy of Cake Decoration & Sugarcraft magazine today!

 


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