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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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Last edited by Kim Damon
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! 

Julia M. Usher posted:

Great first entry to the challenge! Congrats!

Oops, I see now that this was your second entry! Lovely too!

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

Last edited by Kim Damon
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.

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.

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!