Cake! magazine by Australian Cake Decorating Network August 2016 | Page 16

IMPORTANT!! Cooked isomalt is incredibly hot and can cause serious burns. Before handling any
cooked sugar or isomalt product, make sure you are wearing protective gloves. I like to wear cotton
gloves, and 2 layers of vinyl gloves over the cotton gloves. This not only acts as a buffer for the heat, but
it is also a protective layer that can be quickly removed should hot sugar get on your fingers or hands.

Step 1:
Using a craft knife and ruler, cut thin strips of the
silicone mat. They should be around 1/2” to 3/4” wide.
Cut several different lengths. The length will determine
how big your agate piece will be. Use small strips of
electrical tape to bind the silicone strips into a circular
shape.

Step 3:
Place your silicone rings
on top of another silicone
mat and carefully pour
small amounts of each
color into each other
as shown in the above
pictures. As each color is
poured into the centre of
the other, the shape will
get bigger and develop
rings of color.

Step 2:
Cook your isomalt to 150 degrees celsius, or use a
pre-cooked isomalt product such as isomalt nibs.
Carefully pour the cooked, VERY HOT, isomalt into
your silicone containers. Put 1-2 drops of gel colour
in a few of the containers and gently stir with a
toothpick. Make one of them white and leave one of
them uncoloured. Pre-cooked isomalt also comes in a
variety of colours if you prefer to not colour your own.

Step 4:
To alter the outside shape a bit, you can place cookie cutters randomly around the
outside of the silicone rings to make the shape less like a perfect circle.