Often used in cake decorating, these sugar beads can be colored with edible luster dust in one of dozens of numerous colors. Kind of different than beads used to bead bracelets and other jewelry; you use sugar beads in long, prefabricated rows as edging on cakes or form various beads to use in cake decorating and other craft ideas. The stuff you will need are; a measuring cup, 1/4 cup water, heat-proof bowl, 1 packet unflavored gelatin, a fork, water, saucepan, 3/4 cup light corn syrup, 1 tbsp. plus 2 tsp. glycerin,a decent sized mixing bowl, a rubber spatula, a refrigerator, some cake bead molds, cooking spray, an offset spatula, luster dust, damp towel, and plastic wrap.

Add water to a small heat-proof bowl and sprinkle powdered unflavored gelatin in the water. Permit the mixture sit for 10 minutes or until the gelatin swells; stir the gelatin into the water with a fork to avoid lumps. Boil some water in a saucepan, and then turn the heat down to a simmer. Set the bowl with the gelatin and water over the saucepan to dissolve the gelatin. Mix the corn syrup and glycerin to the gelatin and stir over the simmering water until the mixture is clear.

Measure 7-3/4 cups of confectioners‘ sugar into a large mixing bowl and reserve the remaining 1/4 cup of confectioners‘ sugar for rolling the fondant. Pour the gelatin mixture in a circle over the confectioners‘ sugar and combine well with a rubber spatula. Knead the fondant mixture in the same bowl with clean hands until it comes together. Place the kneaded fondant on a work surface sprinkled with the remaining confectioners‘ sugar and coat your hands with confectioners‘ sugar as well. Knead the fondant for 10 minutes or until it is even. Use the fondant straight away or keep in the refrigerator until the next day.

Take the fondant out of the fridge and allow it to warm up to room temperature. Roll some fondant into a rope a bit bigger in diameter than the size of the beads you are making in the mold. Spray the fondant bead mold with cooking spray down the center of the mold. Open the bead mold face down over the fondant rope, press into the fondant and shut the mold. Open the cake bead mold to check the formed beads, and add more fondant if there are. Re-close the mold, but do not squeeze it together. Using the offset spatula, scrape any excess fondant off the seam of the closed mold; open the mold and permit the fondant beads to fall out.

If you want to attach the rope fondant beads on a cake; use piping gel or cut between the fondant beads with a sharp knife and roll each piece into round beads. Roll the individual beads in luster dust to color them, and then air dry to harden the beads before using the beads as decorations. (These beads are for eating and not for making bead bracelets</a!)

Takara Alexis is a bead bracelet enthusiast that works for a web marketing firm. If you are looking for an online marketing firm, contact fishbat now!