Marina’s Silicone Sugar Bead Molds- Amazing Molds for Edible Sugar Beads

During one competition on Food Network, Marina designed a birthday cake for Miley Cyrus that incorporated strings of sugar beads hung from the cake in a chandelier style. Not only did Marina win the competition she also started a trend in cake decorating circles now known as "Chandelier Cakes." For the competition, Marina made her own molds with Silicone Plastique which caught the attention of the creator of Silicone Plastique, Chef Dominic Palazzolo. The molds below are a collaborative effort between Marina Sousa and Chef Palazzolo where Marina's original mold design has been re-engineered into a high-tech sugar molding system that anyone can use to create the stunning "Chandelier" effect on their own cakes

Baroque Price: $54.00	Cascade Price: $38.00	Classic Price: $34.00
Cosmo Price: $48.00	Dazzle Price: $43.00	Disco Price: $43.00
Droplet Price: $30.00	Harlequin Price: $54.00	Vintage Price: $48.00

How to Use Your Sugar Bead Mold

Supplies	Step 1
Supplies Needed Nylon/Cotton Beading Thread ClearCut Isomalt Flush Cutting Tool (Note: Do not use beading thread that is made of plastic, since it could melt when in contact with the isomalt.)	Cut a length of beading thread a couple inches longer than the bead mold. Place the thread taught along the center groove onto the bead mold. The bead mold is slit down each side so that the beading thread can be wrapped down and under the bead mold. This maintains the threads tension and keeps it in place when the mold is being filled with hot isomalt. Put the two sides of the mold together ensuring the alignment keys are together.
Step 2	Step 3
Pour Isomalt into the trough located on top of the bead mold from one end to the other without stopping. It is not necessary to try to pour Isomalt down each individual hole. It is highly recommended that Isomalt be between 295 - 310 degrees F. Cooler temperatures may not fill the bead cavities, while hotter temperatures may result in irregular beads that are not perfectly round. Filling the sugar trough on the top of the bead mold completely is essential for proper mold performance. Allow the Isomalt and mold to cool to room temperature before unmolding.	To begin the unmolding process, gently pull one side of the mold away from the second side.
Step 4	Step 5
Gently remove the cooled Isomalt assembly from the second part of the mold.	Once the mold has been removed, the sugar beads are shown here threaded perfectly through their center with the bead thread. Each bead is attached to the sugar trough by a post that is formed during the Isomat pouring process.
Step 6	Step 7
Using a flush cutting tool or scissors, cut the beads precisely where the bead meets the post. The trough can be stored and remelted to make more sugar beads in the future.	Here is the completed string of sugar beads that came from the mold - ready to adorn any sugar masterpiece.