Tutorial: Tiger's Eye Sugar Gems

Tutorial: Tiger’s Eye Sugar Gems

Combining the latest craze for marbled fondant and gorgeous gemstone details, Emily Calvo of Delicut Cakes demonstrates the steps to create a lustrous, and realistic isomalt Tiger’s Eye. This detailed, step-by-step tutorial could be adapted to create an array of different gemstones. Emily notes, “Tiger’s Eye is a stone of protection that is also very stabilizing and grounding. I knew I wanted to approach this theme from a unique perspective, and immediately I was drawn to this earthy, amber-colored semi-precious stone.”

Tiger’s Eye Tutorial


  • Glass cooking jug
  • Yellow isomalt (I have used ready-tempered microwaveable isomalt by Squires Kitchen)
  • Jewel silicon mold
  • 3/4″ oval cookie cutter
  • Edible gold paint
  • Edible glue
  • Vegetable oil
  • Thin brush
  • Thick brush
  • Fondant in black/brown/orange/yellow/white (A 1-inch ball of each will make 15-20 gems)
  • Rolling pin
  • Ball tool
  • X-ACTO knife
  • IMAGE 19


1) Roll out each color of fondant into long strips approximately 1″ wide by 2″-3″ length and 1/8” thick.

Emily notes: don’t cut the edge, let them be jagged and irregular like rocks, it will give the stones a more realistic look.


2) After rolling, place each color of fondant on top of one another.

3) Roll the layered fondant into a “fondant rope”. You may add more layers of colored fondant in varying thicknesses around the fondant rope at this point.

4) Once you are happy with the thickness of your fondant rope, cut a ½ inch piece from the end and lay flat.

5) Roll out the disk of marbled fondant until approximately 1/8th of an inch in thickness.

6) Using the cookie cutter, cut out oval shapes and paint in the signature color veins with edible gold paint.

Emily notes: You can also use gold leaf to give it that extra luster, but take note to use 24-carat edible gold leaf.

7) Using a glass cooking jug, melt the isomalt in 30-second bursts in the microwave. Once it has melted, leave it to stand to allow the air bubbles to dissipate. Carefully pour the isomalt into the prepared mold.

Emily Notes: when the isomalt has melted, you can add oil-based flavorings. LorAnn Oils recommends 1/2 to 1 teaspoon of flavoring per pound of isomalt.

CAUTION – Isomalt gets very hot, so be sure to use protective gloves and take extreme care when handling.

8) Before the isomalt solidifies completely, put the fondant oval on top of the isomalt, and with the ball tool gently push into place – this will give the veins a more realistic look. After that, let the gem cool completely before taking it out of the mold.

9) As clouding can occur, particularly in high humidity environments, it is a good idea to store your gems with food-safe desiccant packets.

Emily notes: You can also use shellac-based lacquer in spray form or simply brush some vegetable oil on your gems to restore the shine.

10) Brush some edible glue on the fondant backs of your gems and then simply place them on your cake in your preferred design.

Emily Calvo

Emily Calvo is an award-winning sugar-artist and cake designer based in Santander, Spain. Originally from England, Emily and her daughters Andrea and Adela own and operate the popular “Delicut Cakes” bakery. Emily loves to create custom wedding and event cakes, specializing in classical design with realistic sugar flowers.


Website: www.delicutcakes.com

Facebook page: https://www.facebook.com/delicutcakes/?fref=ts

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