1 c Butter (no substitutes); -softened 1 c Sugar 1 Egg; separated 1/2 ts Vanilla extract 2 c All-purpose flour 1/2 ts Ground cinnamon 1 pn Salt 1/2 c Pecans; chopped Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing bowl, cream butter and sugar. Add egg yolk and vanilla; mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture. Spoon into a greased 15x10x1" baking pan. Cover dough with plastic wrap and press evenly into pan; remove wrap. In another mixing bowl, beat egg white until foamy; brush over dough. Sprinkle with pecans. Bake at 300 degrees dozen. -----
How To make Sugar Diamonds's Videos
Cake Decorating : Poured Sugar Diamonds
poured sugar diamonds using molds and isomalt
Edible Princess Tiara Tutorial with Homemade edible Diamonds Tutorial
Click on the links below for the item used Purchase your Tiara Cutter from Amazon - DISCLAIMER - This description contains an affiliate link, which means that if you click on one of the product links, I`ll receive a small commission.
Learn how to make this SUPER easy 100% Edible ,Striking realistic Princess Tiara for your cakes.
This includes making your homemade edible diamonds using the AMAZING Diamond Gel by Ingenious Edibles , easy to use and its NOT ISOMALT !
For the cutter used in this tutorial you need the FMM Tiara Cutters (LINK AT THE TOP OF THE PAGE)
Hey guys, Esco here and just posting a video for decarbing THCa diamonds. It's a very simple process and clean-up is a breeze. It's important to decarb at the right temp and what to look for.
So you want to preheat the oven to 240 degrees and I use a sheet of parchment paper on a cookie sheet and add my diamonds to the sheet. Now normally I decarb in bigger batches, but when I am decarbing diamonds I like to do it by itself.
Now I check my concentrate every 10mins, so 4 x and then after the 40mins are up, I turn off the oven and let it sit in there for 5min, next I put the parchment paper in the freezer for about 1-2mins just so it hardens up enough to peel off the parchment paper.
Now depending on what you infusing and when you can either add straight into your warm melted butter or into your candy recipe or store it in a silicone container until ready to use.
** Tips ** 1. Every 10mins check your concentrate, you are looking for the bubbling action, that's when you know it's at work, around the 35-37min mark the bubbling action slows down dramatically and then stops and the bubbles don't pop anymore, that's when you turn off the oven bc you know it is ready.
2. Make sure you use silicone utensils, it's so much easier to work with and clean.
3. Preheat the oven to 240 degrees, do not feel tempted to turn it up a bit to speed the process up, ???????? please don't do it, you will ruin your amazing diamonds and it will be a waste. ????
Decarbing concentrates are necessary for you to be able to bake delicious and very potent edibles.
Hit the like and subscribe button if this video was helpful or if you have any questions please feel free to contact me and I will respond as soon as possible please share if you enjoyed it.
Thank you for watching, and check out my FB private group (Let's get baked 210)
How to Make Sugar Diamonds from Isomalt
In this video I show you how to make sugar diamonds from pretreated isomalt. For additional information on how to use Isomalt visit cakeplay.com Isomalt becomes hot when heated, be careful when handling Isomalt.
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TOOLS USED IN THE VIDEO
ISOMALT STICKS/NIBS BY CAKE PLAY
PEARL LUSTER DUST -
GEM MOLD - GLOBAL SUGAR ART
sugar diamonds
Just started filming The Route 66 Story last week here's a taster, don't forget if you can sing, play an instrument, dance, clap your hands, make funny noises or whatever come and give Route 66 project a try(or if you just want to watch), Bilton Grange Community Centre Grange Road Hull 01482 781863