Sidney is a Certified Professional Chocolatier, Cake Designer, Sugar Artist, International Instructor and an ICES Approved Teacher. She specialises in cast, pulled and blown isomalt. She graduated with honors from the prestigious Ecole Chocolat School of the Chocolate Arts and has the distinction of being the youngest student to ever complete the program. Sidney designs and manufactures her own line of sugar art tools and silicone moulds, and manufactures her own brand of pre-cooked Simi Isomalt.
In this tutorial, you will learn how to use the brand new Simi Transfer Sheets by Icing Images® with isomalt. Simi Transfer Sheets work the same way cocoa butter transfers do with chocolate – except these are specially made for isomalt! Pour liquid isomalt directly onto them, or lay sheets over the back of your poured isomalt moulds. You will notice the vivid colours pop right away! As soon as the pieces are cool, you can release them and peel the plastic backing away to leave an intricate, vibrant, yet translucent design on the back of your creation that allows light to reflect through. Coupled with Simi Isomalt, there are endless design possibilities!
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