Koi Pond
Practice Bakes Perfect Challenge #30

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Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 240 degrees. So fun to make, thanks (again) Christine and Julia!!

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Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

This is just spectacular, Kim!  I love the depth you achieved by suspending the sugar "water" above the painted fish a little bit. That was a great idea! And the scene is so beautiful and realistic. I am so glad you have been inspired by this challenge.  Congratulations on being both the first AND second entries! 

Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

My lack of experience is what had me cook at the bottom of the he range. It said 240-300 and I was impatient and stopped at the lower end. It is hard. Not brittle, in fact, it was thick in all my pieces (about 1/4" or more on the bubbles) and It was hard to break. I heated it slow to keep it clear, and aside from bubbles (that would not pop), it is very clear. Long term... no idea but someone who owned a koi pond just commissioned this one and one more for a keep sake, so I hope they last! hehe

Bakerloo Station posted:

This is just spectacular, Kim!  I love the depth you achieved by suspending the sugar "water" above the painted fish a little bit. That was a great idea! And the scene is so beautiful and realistic. I am so glad you have been inspired by this challenge.  Congratulations on being both the first AND second entries! 

Thank you! I would have waited to put the second one up...but I was sooooo excited by the results of my play, I couldn't wait! hehe

Ryoko ~Cookie Ave. posted:

Your Koi look real, Kim!   Great job!  

Thank you, Ryoko! The painting really came alive when the "water" was added over top! I was afraid all the time on the painting would have been blurred and wasted but was pleased with the effect.

Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Julia M. Usher posted:
Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe

Kim Damon posted:
Julia M. Usher posted:
Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe

Kim Damon posted:
Julia M. Usher posted:
Kim Damon posted:
Julia M. Usher posted:
Bakerloo Station posted:
Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 140 degrees. So fun to make, thanks (again) Christine and Julia!!

I would love to hear how the sugar holds up over time, especially since it was only cooked to 140.  Is it soft/pliable at all?

I was wondering the same thing - I thought she meant 140C, but even that (280F) is below the hard crack stage. I imagine the sugar is sticky/soft, no?

I edited the first comment (oops) it was 240. The range was 240-300 and in my impatience I went with the lower end. It's very hard tiny bit sticky.

I'm surprised it's hard at all - 238F is the high end of the softball stage; usually the sugar would be soft and malleable at that stage.

Dumb luck? or the difference in temp from when I decided to take it off the heat and when I poured it and when the thermometer was rising? hehe

Or an inaccurate thermometer read - if the thermometer isn't calibrated, that could contribute. Sometimes it's also hard to get an accurate read when the layer of sugar is very shallow in the pan.

GinkgoWerkstatt posted:

Looks great! Like some miniature element of a fairy garden or such.

I have something in mind that is similar to this as well. Anything with ponds is just perfect for this challenge, haha.

Can't wait to see! I'm glad you liked it!

Wow! The koys have dimension and they don’t look just handpainted! At first glance I thought you’d poured the sugar over royal icing or fondant koys. Very very nice and realistic!

Manu posted:

Wow! The koys have dimension and they don’t look just handpainted! At first glance I thought you’d poured the sugar over royal icing or fondant koys. Very very nice and realistic!

Thank you so much, Manu! Yes, I love how the painting came alive when the "water" was put on top.

swissophie posted:

Awesome! The whole scene is just wonderful, and the sugar really does let the koi become alive and 3D! But I do think sugar will cloud over time (so does Isomalt in high humid environments). There is a clear edible spray you can use to seal your art and avoid this: https://www.amazon.com/PME-Edi...r=8-1&ref=sr_1_1

Thank you so much! This cookie was bought right after posted and I didn't know how to make it last! Xoxo

Kim Damon posted:

Again, I just loved playing with the candy and experimenting with different options. The candy is suspended by about 1/4 inch above the painted coy to give additional depth. This candy was poured over a greased cookie sheet and broke as I removed it, so the piece I used was covered on the edges with fondant (rocks and pebbles) and pieced in (to fit just right) over the fish. I used water, sugar and corn syrup at a temp of about 240 degrees. So fun to make, thanks (again) Christine and Julia!!

Beautiful!

swissophie posted:

Awesome! The whole scene is just wonderful, and the sugar really does let the koi become alive and 3D! But I do think sugar will cloud over time (so does Isomalt in high humid environments). There is a clear edible spray you can use to seal your art and avoid this: https://www.amazon.com/PME-Edi...r=8-1&ref=sr_1_1

Hi Sophie, I bought the product you suggested, and I just love it and will for sure use it again! Thank you again!

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