Crystal Amethyst Cake Topper

A sugar art piece featuring clear amethyst crystals with purple-dipped bases sits in a glossy pool of swirling purple and white spun sugar.
Kim Simons
Intermediate
Create a stunning amethyst geode cake topper using colored isomalt poured in layers in gemstone silicone molds, then arranged on a sugar cookie geode base.

Supply List

Clear Isomalt
Purple Isomalt
White Isomalt
Black Isomalt
4 Silicone Cups
Silicone Mat
Microwave
Toothpick
Torch
Gemstone Silicone Molds
Sugar Cookies

Instructions

  • Heat clear Isomalt in a silicone cup in the microwave at 15-second intervals until it bubbles. (Isomalt is very hot; gloves are recommended.)
    Clear isomalt bubbling in a silicone cup beside gemstone silicone molds.
  • When the bubbles dissipate, pour clear Isomalt a third of the way into the gemstone silicone molds, then roll it around so it coats the inside.
    Pouring clear melted isomalt into a gemstone silicone mold.
  • Heat purple Isomalt at 15-second intervals until it bubbles. When bubbles dissipate, pour up to about halfway into the mold.
    Pouring purple melted isomalt into gemstone silicone molds.
  • Repeat with white Isomalt, pouring almost to the top.
    Layering white and black isomalt in gemstone silicone molds.
  • Repeat with black Isomalt, pouring to the top. Let cool.
    Pouring black melted isomalt into gemstone silicone molds.
  • Once the crystals are cold, remove them from the molds.
    Holding a finished purple isomalt crystal removed from the mold.
  • Reheat all four colors and set aside. Starting with white Isomalt, pour a dot in the center of the sugar cookie. Continue pouring concentric rings around the white, alternating colors to develop the geode pattern. Cover the entire cookie.
    Swirling melted isomalt on a sugar cookie to create geode rings.
  • Using a torch, burn out the excess bubbles, then set aside to cool.
    Using a torch to pop bubbles in the melted isomalt geode on the cookie.
  • Using clear Isomalt as glue, pour or dip the crystal pieces and attach them to the geode cookie. Torch out any remaining excess bubbles. Enjoy your Amethyst Geo Cake Topper!
    Attaching isomalt crystals to the geode cookie base with clear isomalt.

Notes

• Isomalt must be heated to very high temperatures — wear gloves and take precautions.
• Heat isomalt at 15-second intervals until it bubbles.
• The project is user-friendly but requires caution with hot isomalt and the torch.

Products Used

• Simi Cakes: Isomalt