Why is Isomalt better than sugar for decorating? This pre-cooked Isomalt melts in the microwave in just a few seconds. No cooking is required. Sugar burns easily, but Isomalt won’t change colour when heated. Sugar absorbs more water than Isomalt, so it’s more hygroscopic and more difficult to use. Unlike sugar, CakePlay’s Isomalt resists crystallisation, even after remelting. Just let it cool and you can easily use it again for a different application. Isomalt is less fragile and easier to work with. When properly cooked, tempered, handled and stored, Isomalt is more forgiving of high-humidity conditions. Isomalt colours can be mixed together in different ways. The nibs can be melted together in a cup, for example mix a little blue to some white will create a baby blue. You can also melt them separately, and pour together to make a two toned, swirl effect. What is Isomalt? Isomalt is a versatile, crystalline substance with many different uses and applications. It’s derived from sucrose and preferred by pastry and cake professionals for its stability and usability. However, it’s difficult to cook isomalt crystals on the stove and achieve the proper cooking and tempering conditions. This stovetop cooking method is also tedious and time-consuming. Our pre-cooked Isomalt Sticks are such a great innovation! This unique isomalt can be melted in the microwave, making it easy to add sparkle and dimension to cakes. It’s also ideal for creating free-standing sugar showpieces. CakePlay’s pre-cooked isomalt lets you add a professional touch in just seconds. It’s the hot new decorating tool you’ve got to try! Why use Isomalt? Isomalt’s clarity and colour intensity make it ideal for
