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Is there an article/instructions on how to pour sugar?

post #1 of 11
3/5/07 at 8:59pm
Thread Starter 
I'm looking for instructions on how to make and pour sugar into a mold. I want to make a cake topper for a friends cake, but I've never worked with sugar before. It would be very thin so is it also possible to score and cut it? I would like to make a thin cresent moon shape - does that sound possible? I've seen something before but I haven't been able to find it since. Any help would be great! Thank you!


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post #2 of 11
3/5/07 at 9:10pm
Use Color Flow or thinned RI.

Are you referring to Sugar mold? Wilton has a good tutorial on it. Basically use (regular) sugar, add enough water (doesn't take much) until the consistency of beach sand. Pack it to the mold you want and the thickness, let dry.
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post #3 of 11
3/5/07 at 11:39pm
You could cast a base plate and a crescent shape in Play-doh--yep, you read that right.

Knead together several cans of play-doh. Roll it out on a silicone mat, at least 1/8th to 3/16th inch thick. Cut out the shapes you need. Pour in the sugar mixture--do it in a thin stream from about 6-10 inches above the shape so you eliminate bubbles. Make sure that you get into any corners, but don't overflow the cut outs. Let it cool for a good long time. Pull away the Play-doh and there you have it.

There is a cast sugar showpiece in my photos.

Check out the sugar recipe and info here:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20442,00.html

You can also buy hard candy mix by CK products. A bag runs about $2 and it has instructions on it.

Remember, boiled sugar is extremely hot and you need to take the appropriate precautions!

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #4 of 11
3/6/07 at 9:57am
Thread Starter 
Thank you, Thank you, Thank you!! The play-do mold trick is great - I can't wait to try (911 on the ready for all the burns I'm sure I'm going to get...) I'll post a pic if it turns out half-way decent icon_smile.gif


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post #5 of 11
3/6/07 at 11:36am
We have a excellent sugar artist right here on CC. Here is a link to Jeff's tutorial on poured sugar.
http://cakecentral.com/cake-decorating-ftopict-63041.html
SHIRLEY
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SHIRLEY
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post #6 of 11
3/6/07 at 2:04pm
THAT SAID. Its a simple process no great trick to it. Blakescakes is right play doh will work just fine. Just get a boiled sugar recipe and go for it you can do it. Besides if it flops all you have lost is a little of sugar and water right....Pretty pictures are nice to look at but you have to practice in order to make all those pretty pictures.
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post #7 of 11
3/6/07 at 2:51pm
Thread Starter 
Alright - my moon turned out great! except for one little problem...it melted! It was hardening up really well, a little wet around the edges where the play-do was, I left for about 2 hours and when I came back, it was all runny and sticky on top. any ideas what happened? and how, or if I can save it?


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post #8 of 11
3/6/07 at 3:06pm
Well considering where you are from I doubt it was humidity. You did'nt use an acid in the recipe did you?You don't use acids in cast or poured sugar they will make it soft. Just my two cents. Most likely help if you post your recipe too. If its the Ewald Notter one do not post it. Ewald is very particular about that sort of stuff. And if you used the Food Network recipe skip the acid.
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post #9 of 11
3/6/07 at 4:19pm
Quote:
Originally Posted by neurnr

Alright - my moon turned out great! except for one little problem...it melted! It was hardening up really well, a little wet around the edges where the play-do was, I left for about 2 hours and when I came back, it was all runny and sticky on top. any ideas what happened? and how, or if I can save it?



Hi hon,

there is a tutorial on POURED sugar right here on this forum, with recipe and all you need. just do the search as I don't have the link off hand.

Hope your new trial with the recipe give you better results.

and don't forget to post!! thumbs_up.gif
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post #10 of 11
3/16/07 at 3:19am
This has SO MUCH info on poured sugar as well as pulled and bubbled

http://members.aol.com/Noisykids/sugar.htm
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post #11 of 11
4/1/07 at 2:24am
Thread Starter 
Great website Daniellemhv - Thank you! Well, the moon did harden after I left it out on the counter for a while, so it worked just fine for my cake. Thank you all so much for your help. I know a fondant moon would have worked, but the poured sugar just gave the topper that extra special look. (plus it was a lot of fun icon_wink.gif Here is a picture of the final piece.
LL


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