As a finishing touch, Milo mists the bottle with denatured alcohol to give it a shiny surface. The SMASH bottle is allowed to cure, then demolded. After the silicone cures, the bottle is demolded and SMASH plastic resin is mixed and poured into the mold. If you don't need it you can always eat it after class!) For my gingerbread house windows I think I am gonna have to mold it already in squares instead of trying to cut it which could be a real disaster! It would likely shatter when being cut. Milo first makes a silicone mold of a bottle using Mold Star 15. (That was when we learned the wisdom of making a "back-up" just as ready to be judged. my partner's project broke just as she was taking it up to be judged - we couldn't put enough of it back together in order to save her grade, though, with either torch or light box. For more information and pricing, call (604) 299-2000 or visit our store. Pour a thin stream of SMASH plastic into the mold, to reduce air bubbles. Combine the SMASH parts A and B and mix thoroughly. Add So-Strong brown pigment to Part B of the SMASH plastic. The SMASH plastic is measured 1A:1B by volume. Make sure to stir often, or the bottom of the pot may scorch. Stir the ingredients together over medium heat until the sugar dissolves. Try to use a silicone spatula it will make cleaning up easier. Place the pot on the stove, and stir everything together. The little "pen" type soldering torches didn't put out enough to do the job.) Some of the projects were so fragile that they didn't hold up until judging time. Breakaway Bottles, Mugs, Glasses, Crockery and more. Step 11: Dispensing and Casting SMASH Plastic. Combine the sugar, water, and light corn syrup in a pot. When we needed it to go back to a really melty stage in certain spots we used a small blow torch like you'd use to caramelize the top of a creme brulee (you know the ones I mean - not available in the hardware store - you gotta get these little ones from a culinary tools store. We used light boxes with various wattage of bulbs to heat the sugar to the degree we needed it - if a 60-watt bulb didn't heat it enough we stepped up to a 100-watt or flood-type bulb that really puts out some heat to keep the sugar warm and to allow is to bend it as much as we needed to. In culinary school we did some pulled sugar work, and making basic sugar glass, but I don't remember how to do it, it's been over 10 years now since I've worked with either pulled or poured sugar.
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