Kitti Lightfoot ...
Cloudiness wasn’t necessarily the problem. After the bottles sat for several hours, dull patchy spots started to form on the outside of the bottle then eventually crystallized. I’ve never had crystals form on the finished product before. I melted the bottles again and brought the temp to 350 this time, thinking if any moisture left in the isomalt/food coloring would evaporate. They looked fine at first, but the dull patchy spots returned. I have them in airtight containers now and no crystallization. But that does me no good when I have to put them on the cake and they’re exposed to humidity again.
I’ve made at least a dozen cakes with sugar beer or champagne bottles and I’ve never had this problem before! So frustrating!! Thanks for the help though.
© 2011-2015 CakesDecor.com. All Rights Reserved.