Simi Cakes & Confections, LLC                             


  Subscribe to my YouTube Channel:

Isomalt A to Z on SugarEd Productions On-line Sugar Art School

  Using New Ateco Non-Stick Tools by Sidney Galpern

   Simi Cakes Travel Vlog #2 Just Think Cake Grand Re-Opening
Sept 2014

    Simi Cakes Travel Vlog #1  Glamorous Life of a Traveling Sugar Artist  
            Sept 2014

  How To: Using Simi Flex Form© Molds, Making an Isomalt Sculpture

  How To:  Casting Isomalt with Simi Isomalt

Mjam Taart Magazine, Netherlands:  Water Lily by Sidney Galpern Master Training with Sidney Galpern and Amelia Carbide
Simi Isomalt Layering Technique  May 27, 2014  

   How To:  DECOgel, Icing Images & Simi Molds
         Master Training with Sidney Galpern and Amelia Carbide
   Rockabilly Cake  Jan 8, 2014 Master Training with Sidney Galpern and Ameila Carbide on Simi Impression Mats    Oct. 9, 2013

   How To:  Holiday Ornaments Tutorial with Icing Images & Isomalt

     Isomalt Techniques DVD by Sidney Galpern                                                    

 How To:  Isomalt Water Lily Tutorial

 How To:  Isomalt Brooch Tutorial with Get Sassie!

     How To: Pull Sugar & Create Curly-Q's

How To:  Icing Images Suspended in Isomalt Beads Tutorial

CakeFu Masters Series Training with Sidney Galpern

Cakes We Bake Live Stream Training with Sidney Galpern                               

      How to Make an Isomalt Monogram Cake Topper

    Spun Sugar Bowls Tutorial

Creating Even Vertical Stripes

   Carving a 3 Foot Dog Cake

      Icing Images & Isomalt Flame Sugar Sculpture with Sidney Galpern by Theresa Happe, Beyond the Image, Icing Images

Icing Images & Isomalt Butterfly with Sidney Galpern by                   Theresa Happe, Beyond the Image, Icing Images

     Isomalt Pearls with Sidney Galpern by Theresa Happe, Beyond the Image, Icing Images  How to make Elmo Cupcakes
                                                    1.  Adding Fabric Patterns on Wedding Cakes


 2. Tips for Adding Accents to Wedding Cakes

   3. Tips to Add Height and Stability to Wedding Cakes
                 How to Create a DIY Piping Bag

      Gluten-Free German Chocolate Cake Recipe  Halloween Cupcakes on Today in Brevard Produced by Caroline Perez and Hosted by Luann Manderville

    Summer Cake Truffles on Today in Brevard Produced by Caroline
                                                  Perez and Hosted by Luann Manderville  Starts at 8:16 minutes


   Icing Images Cake & Cupcakes for Mother's Day on Today in Brevard
                         Produced by Caroline Perez, hosted by Luann Manderville.  Starts at 8:49 mins  


Teen Sugar Artist on Lifestyles on Today in Brevard  Produced by Caroline Perez, hosted by Shona Maggard.  Starts at 2:28 mins  

  Cakes We Bake Live Stream of my Isomalt & Icing Images Demo at ICES 13

     Edible Artists Network Magazine-Michelle's Article on How to Bring Classes to You Area Pages 27-29

Michelle's Amazing Mold Putty Blog-Fabulous Textured Fondant Cookies-

Michelle's Amazing Mold Putty Blog-Gumpaste Water Lily-

Michelle's Amazing Mold Putty Blog- Fondant & Gumpaste Tips-

Michelle's Amazing Mold Putty Blog-Chocolate Shells-

Michelle's Amazing Mold Putty Blog-Keys, Childhood Memories-

Michelle's Amazing Mold Putty Blog-Fondant Rope Molding

Young Baker Sculpts Sugar, Video by
                                                                                                                   Chris Kridler, Florida Today

Isomalt Recipe

2 cups Isomalt

1 oz Distilled Water

1 Quart Sauce Pan (Stainless Steel)


Pastry Brush

Small Strainer

Candy Thermometer to 360 degrees

Larger Pot filled with ice water

Flavor/Color optional

Combine Isomalt and water in a 1 quart heavy saucepan.  Cook over medium-low heat.  Stop stirring for the rest of the process.  Dip a pastry brush in water and wash down the insides of the pot just above isomalt to prevent crystallizing.  Skim off the thin layer of foam that accumulates on top of the isomalt.   You may have to wash down the sides with water and skim down the foam one or two more times.  When candy appears clear insert a thermometer and cook to 250 degrees.  Turn to medium heat and cook until mixture reaches 330 degrees and test a drop on a silicone mat to see if it hardens when cool.  If still soft maintain 330 degrees and test again every few minutes until it hardens when cool.  Remove from heat.  The syrup is VERY HOT!  Take precautions to prevent burns.  Submerge outside of pot in ice water to stop cooking.  Be careful not to get any water into the isomalt.  Add flavoring and food coloring if desired.   Pour into puddles/mold to use later.  Store in an airtight container.    Caution:  large candies can be a choking hazard with children!

Pre-Cooked Isomalt Tips

Pre-Made Ready to Use Isomalt Sticks

  • Caution: HOT!!!!!  Severe burns if you get any isomalt on your skin.  Wear oven mitts or cotton gloves covered with plastic gloves.  Wear protective clothing and closed toed shoes.   Eye protection is suggested. 
  • Place amount of isomalt desired in microwave safe dish on high for 30 seconds and then 15 second intervals until melted. 
  • Use flavor oils or food color if desired, stir with spatula or toothpick
  • Pour directly into molds, or cool slightly to sculpt or make blown designs
  • Store unused cooled portion in sealed container.  Do not refrigerate. 
  • If you wish to break sticks, place in a sealed plastic bag and break with a small hammer, caution pieces are sharp
  • To clean up, soak in warm water and detergent to loosen


  • If you don’t like something it can always be melted down and try it again.  Don’t give up, it takes practice
  • Don't use a toothpick to stir out small bubbles, you only stir in more bubbles
  • If using to cast molds, melt the isomalt as much as possible.  You want it a watery consistency.
  • If using plastic hard candy molds or metal cookie cutters spray vegetable oil into the cavities and then wipe out with a paper towel.
  • Never use a plastic or chocolate mold that is not rated for high heat.  It will destroy your mold and ruin your isomalt. 
  • Some silicone molds leave a slight cloudiness on your pieces, use a chef's torch to lightly heat and shine the surface.  Be careful not to overuse or you will loose your detail.  
  • To seal your projects use 1 coat of confectionery coating.  You can use cooking spray, but it may need to be reapplied every day.    
Copyright © 2010/2011/2012/2013/2014/2015 Simi Cakes & Confections, LLC


Website Builder