8 Comments

Oh, wow! I’ve never used Isomalt before and have been wondering what it was all about. Thanks for posting this!

Cakedarla -
My pleasure.. I am fairly new to Isomalt myself. I still have not gottent the hang of how to keep the coral from fogging back up. I am wondering if the water is affecting it and that is just the way it is.

I guess I will find out when I move onto Isomalt gems next.

Hi – just to clear up the fogging-issue – I spoke to a rep from a company that makes the gems and he said that it is due to the moisture in the air. If you are making them in advance they need to be kept in sealed glass jars. Once put on a cake, you can brush sunflower oil on to make it shine again. Hope this helps!

Thanks Jbaymom. I had a feeling it was the moisture but I was having a really hard time dealing with it. Even with everything I read on how to deal with it and using the dessicant packs and all.

Know the feeling, I bought the gems from this company (before I knew one could get Isomalt here) and they are still sparkly 6 months later, but, they come in little glass vials with tight stoppers…the minute I put them on the cake they go dull. I must admit I havent tried the oil trick, but here’s hoping it works!

Thanks for idea

Thanks for idea

Thanks for idea