How to use the chablon  stencils with isomalt (Shown above on the blue tile cake.) SUGARCRAFT'S HOME-MENU Other great ideas Use isomalt to make candy "jewels" Silicone Pearls

Prepare Isomalt
It is best to work in a cool room with low humidity.
In a heavy saucepan, whisk water into isomalt. Heat on medium low and stop stirring for the rest of the process.
When mixture becomes clear, skim off foam with strainer.
Dip a clean brush into water and gently brush the inside perimeter of the saucepan with wet brush, slightly above the boiling sugar. Continue skimming the foam and washing down the sides of the saucepan until the syrup is completely clear.

The impurities are not harmful for consumption, but by removing the foam, the resulting syrup will have more clarity and strength. When crystals are washed from the side and syrup appears clear, place thermometer in pan, and cook to 250 degrees.

Add food coloring if desired. Continue cooking on medium heat to 340 degrees.

Immediately remove pan from stove and plunge into cold water for a few seconds to stop the cooking. Gently stir in flavor. Cover for two minutes to be sure the flavor is infused into the syrup. Pour syrup into puddles on parchment paper or a silicone mat to cool. Store the puddles in locking bags, storing flat without pieces in each bag touching each other. Better yet, vacuum seal the pieces in bags. Place bags in airtight containers with silica gel. Keep puddles for several days.

Molding Instructions:
1. Lay chablon on non-textured silicone mat or parchment paper.
2. Break up isomalt puddles and place in silicone bowls with a spout or silicone cupcake holders.
3. Microwave at 5 second intervals until a liquid state.
4. Pour melted isomalt syrup slowly into the chablon cavities. Allow cooked sugar to fill in entire cavity. Slightly overfill cavity to create rounded top.
5. Allow cooked sugar to completely cool. Remove finished product by gently pressing on pieces and pulling chablon away.

Watch a blip.tv by Autumn Carpenter:   http://www.autumncarpenter.com/products/video.aspx?video=11

Make delicious and adorable truffles using the chablons and chocolate transfer sheets.

Instructions

1. Prepare disks following instructions above and set aside.
2. Melt one pound milk chocolate (important to use a high quality chocolate with cocoa butter). Cool to at least 98°.
3. Whip 1 cup of heavy cream until it holds a soft peak.
4. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon.
5. When all chocolate is added, stir in 1/4 teaspoon salt and 1/4 teaspoon vanilla.
6. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat. 7. After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip.
8. Pipe truffle mixture on top of one disk. Place a second disk on top of the piped truffle mixture.
 

Candy Cane Cake Ingredients and Supplies                     4 tier topsy turvy cake (8, 10, 12, 14") red, white, chocolate fondant red, white, chocolate buttercream red stripes candy cane transfer sheet white dots transfer sheet brown transfer sheet red, white, chocolate candy coating round and square silicone template 1/4" thick silicone sheet   Chocolate Transfer Sheet-Candy... Used 22462  Products Decorating Tips Couplers Decorating Bags ButtercramIcings Pans Cardboards Food Coloring Spatulas Rolled Fondant Icing

Instructions 4 tier topsy turvy cake (8, 10, 12, 14") red, white, chocolate fondant red, white, chocolate buttercream red stripes candy cane transfer sheet white dots transfer sheet brown transfer sheet red, white, chocolate candy coating round and square silicone template 1/4" thick silicone sheet. . Instructions Prepare the topsy turvy cake layers in your preferred method. (This cake was done for display and is using topsy turvy styrofoam dummies.) Cover the top and bottom tier in red, the 12" in chocolate and the 10" in white fondant. Stack the cake using your preferred method.  . Melt all colors of the candy coating. Place the square silicone template on top of the white dot transfer sheet with the texture side up. Pour dark chocolate candy coating over template and use spatula to scrape template, completely filling each cavity and removing all the excess. Allow to completely set and remove transfer sheet from chocolate and silicone mat. Gently push squares out of silicone mat. Attach each square with a small dot of buttercream around side of cake. Pipe small dot of buttercream with #2 tip on all corners of each square. Pipe small ball trim in white with #6 tip around base of tier.  . Repeat process using white dot transfer, round silicone template and red candy coating. Attach round disks randomly with a dot of buttercream on 10" tier. Pipe small dots of chocolate buttercream randomly around tier. Pipe small ball trim in red with #6 tip around base of tier.  . For 12" tier cut several wavy strips of red/white stripe transfer sheet, about 1/2" to 3/4" wide and ranging from 3" to 7" long (hold up against cake to determine exact measurements needed). Place a few strips texture side up with 1/8" perfection strips on either side on top of parchment paper. Spread white candy coating over strips, using the perfection strips as a guide to achieve an even thickness. Immediately pick up the strips and transfer to a clean place on the parchment paper. When almost set, but still flexible, put in place on cake and bend over edge. Repeat doing only a few strips at a time until entire tier is completed. Once all chocolate is completely set remove transfer sheet acetate. Use a #4 tip with red buttercream to pipe a small ball trim along one side of each strip. Use a #6 tip with chocolate buttercream to pipe a small ball trim around base of tier.  . For 8" tier cut narrow wavy strip of brown transfer sheet and piece together if necessary to reach all the way around tier. Place strip texture side up with 1/8" perfection strips on either side on top of parchment paper. Spread white candy coating over strip, using the perfection strips as a guide to achieve an even thickness. Immediately pick up the strip and transfer to a clean place on the parchment paper. When almost set, but still flexible wrap around tier. Once chocolate is completely set remove transfer sheet acetate. Use #6 tip with chocolate buttercream to pipe ball trim along top and bottom edge of strip. Use #6 tip with white buttercream to pipe ball trim around base of tier.  . To make the topper cut candy cane shape out of 1/4" thick silicone sheet. The empty space will become the mold cavity. Place cut sheet on top of red/white stripe transfer sheet. Pour white candy coating over cavity and scrape to completely fill cavity and remove all excess. Allow to completely set and gently remove transfer sheet and topper from silicone sheet. Cut out 4" circle from white dot transfer sheet and place between 1/8" perfection strips on top of parchment paper. Spread chocolate candy coating over circle, using the perfection strips as a guide to achieve an even thickness. Immediately pick up the circle and transfer to a clean place on the parchment paper. When almost set, but still flexible place in center of top tier. Once chocolate is completely set remove transfer sheet acetate. Use #2 tip with white buttercream to pipe small ball trim around edge of circle. Use red buttercream with #2 tip to pipe red ball trim around outline of candy cane. Melt base of molded candy cane by placing on hot cookie sheet and immediately putting in place on top of cake.