Sparkling Sugar on Buttercream
Hi, everybody,
I’ve been asked to make a two-tier buttercream cake covered "entirely’ in sparkling sugar. Does anyone have an easy way (if there is such a thing) to do this without messing up the sides too much?
The tiers will be too heavy and big for me to roll them onto “tons” of sparkling sugar, so I would have to somehow use my hands – tried it yesterday on a small cake and the sugar went everywhere except the sides – LOL!
Any assistance is appreciated.
:)
DJ - Fun Fiesta Cakes
7 Replies
What if you used waxed paper with a bit of shortening on it and then stick the suger on it and do a transfer, now keep in mind I have not tried this, it was just a thought
I think Cadeausucre has a great idea. I work a lot with buttercream cakes. Before I transferred the sugar to it, I would chill the cake. This will help the icing keep it’s shape. Also: After you get the sugar on it, you can use your fondant smoother and a viva paper towel to press the sugar into the sides and to tidy it up. Hope this helps.
Psalm 127:1 Unless the LORD builds the house, the builders labor in vain.
Thank you ladies – appreciate your suggestions!
DJ - Fun Fiesta Cakes
That’s how I do to buttercream cakes with sparkling sugar: chill well and the sugar will stick to a sweating cake :)
When I applied my sprinkles on a recent cake, I placed cake in a very large cardboard box with low sides. Wax paper on bottom of box. Then when I placed sprinkles on the cake, they went on the box bottom…and not all over my counter and floor. Now my cake was fondant covered, not bc. I also used piping gel….sprinkles really stuck well.
And it’s super easy to make your own sparkling/sanding sugar. Just use large crystal sugar, I use organic cause it’s grainier, unlike regular bagged white sugar. Place small amount of your colour in a plastic container with a tight fitting lid. Put in your sugar, on goes the lid & shake, shake, shake. Keep adding colour to achieve what you want. Dry powered colours work best, but if I don’t have any on hand, I use gel. If I use gel colours, when finished, I place sugar on a parchment lined cookie sheet and let it dry. If I’m in a hurry, I place sugar on a cookie sheet in a low temp oven, 150-200 d for maybe 5-10 min or so. Not any longer or sugar will start to cook. If I’m busy, once oven has reached temp, place sheet with sugar in oven, turn oven off, and just leave in with door closed. Enough heat to dry out the sugar without worry of cooking. After sugar is dry, place in a airtight container.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
Thank you all – I can’t wait to try it! I’m sure it will turn out great!
DJ - Fun Fiesta Cakes
What helpful tips everyone!!!! I never did it so sorry I couldnt be of help
SweetKOKEKO
