Sparkling Sugar

sorry wish I knew, good luck with it.

DJ why don’t you try a test piece? Roll out some fondant and let it dry, then add some sparkling sugar, then place in the fridge. Take it out of the fridge and let it reach room temp. Then you can judge the results for yourself.

Will follow, as interested in knowing how you go!

love that idea, test piece, hmmm this may come in handy for other projects.

Yup Shannon. I do “practice pieces” all the time….

Great idea – I will do that today since I won’t be decorating the cake until tomorrow afternoon. Thank you!!!

:o) :o)

Now why didn’t I think of that?! Definitely into test pieces from now on – thanks jchuck :) x

Your welcome…

Well, ladies – I finally made the cake covered in sparkling sugar – it wasn’t as difficult as I thought – after covering the cake with buttercream, I used my hand to apply the sugar – from the bottom up in one fluid motion – I went around twice to make sure it was well covered. It was a messy process, but I used a large pan underneath the cake to catch all the sugar that didn’t stick. BTW, putting the cake in the refrigerator did not affect the sparkle – so we now know for future reference. I was sent the design and my client wanted it to look identical to the picture – but I ended up changing the border to a sparkling ribbon and made the flowers from wafer paper. I placed it on a glass plate, which made it look pretty – I left my camera home so I only have the picture of the cake in the box – LOL! Thank you all for your input! I feel this was a collective effort!!
https://pic.cakesdecor.com/o/photo_3_gpjaja.jpg!