That’s a really great question. Unfortunately, I don’t have an answer. I googled, and all that comes up are the pre manufactured paper sugar sheets. Which, apparently can be frozen on a cake. Homemade ones are combo of corn syrup/glucose and coloured sugar. I would think the glucose would keep the sugar supple and preventing disintegration once thawed. But that’s an educated guess.
Ok Garden Baker, I put the question out on a couple of my fb decorating pages. The consensus is…No to both refrigerating and freezing. Many feel the sugar sheet isn’t stable enough to be frozen. Most everyone feels if you must refrigerate/freeze the cake, add the sugar sheet afterwards. Just before pickup or delivery. You didn’t say whether you were applying to a bc or fondant covered cake. Fondant sweats when removed the fridge/freezer. So I could see the S S collapsing with the condensation. Now bc covered might be different. You just might get away with a refrigerated bc cake with a S S.
Thanks so much June both for the advice and the effort. I would be going with either a ganache or a buttercream finish. I read somewhere that if BC, then only a crusting BC would work for this. I guess I may have to do a mini experiment to know for sure :)
Yup, that’s what I was going to suggest. Trying a mini version experiment.
hello, I tried it for the first time just a few days ago … after applying it on the cake you can safely put the cake in the refrigerator as always … It holds up very well and does not disintegrate ..
Thank you so much, Daria! Much appreciate the help! May I ask if you used a home made recipe for it? Your cake was beautiful, by the way!!
yes, I made it at home, I only used sugar and glucose …