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How do I make blue sugar windows?

post #1 of 11
Thread Starter 
I've posted a picture of a building I'm trying to do for the state fair... anyway, I was thinking originally of making the windows out of fondant, but I think it would look really awesome if I could make them out of sugar or something a little "clearer" like real windows. Only thing is, it's not like all of them are little simple squares... there's a lot of different "glass" parts of this building.

Does anyone have any idea how I might accomplish this? Or a better idea of representing the glass parts?
LL
post #2 of 11
could do poured sugar. color it while cooking it.

the pour out in a very big sheet on very flat surface (marble?)

while still warm but not yet fully hardened (you can cut it but it doesn't loose its shape after cutting), run a pizza cutter (use metal ruler to guide) across it to cut it into the pieces you need -- but don't move them until fully hardened.

would help to have a template to follow.
Keep on cakin'!
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Keep on cakin'!
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post #3 of 11
Thread Starter 
Hmm don't I wish I had a nice marble surface to work on icon_smile.gif

Yeah, it's a tough thing. Any help you want to give me on how to scale the building is much appreciated too icon_smile.gif I'm not building it exactly to scale, but I've never done any type of building before and I'm a little nervous. I did find a model version someone made in Google Earth or Google Sketchup. It was cool.... but I don't understand how to use the program to really help me. I do have pictures of the model that won the contract for the building - but it's tiny and just not so awesome looking.
post #4 of 11
What are you using as the frame for these windows? There is an old school technique for cookies where you buyhard candy in different colors and crush them and put them in the cut-out of a cookie so when they bake, the candy melts.

I'm sure you could play around with this techniqe....maybe if you have metal square cookie cutters (or whatever shapes) you could secure them to foil on a pan and fill them with crushed blue candies and bake until they melt - then 'unmold'? You would have to test this and be sure to grease the cutters but it might work?
post #5 of 11
ok, remember the data in the diagram is a GUESStimate!

----

based on simple architectural principals that 1 floor is about 12 ft tall in an office building (can be more!) and that each row of window represents 1 floor.

----

what would help would be to know the exact count on the floors in the building and to get a head on, not ground level, shot.

at 2-1/2 floors per layer, those window pieces are going to be itty-bitty if you do it at 1/16" scale.
LL
Keep on cakin'!
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Keep on cakin'!
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post #6 of 11
I might want to make a large batch of hard candy (tinted w/ blue) which can be poured onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors.
Recipe from the LorAnn Oil site:

Ingredients:
3 3/4 cups granulated sugar
1 1/2 cup light corn syrup
1 cup water
2 dram LorAnn flavoring oil (2 tsp.*) (or as desired)
LorAnn liquid food coloring about 1/2 teaspoon or as desired
Powdered sugar (optional)
Sucker bags (optional)
Twist ties (optional)
*use of a candy thermometer is recommended

Directions:
Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.

In a large (4-quart) saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.

Remove from heat precisely at 300º F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.

Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate.

Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties.

*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces.
Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
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Marisa
"Someday everything will all make perfect sense. So for now, laugh at the confusion, smile through the tears and keep reminding yourself that everything happens for a reason."
Reply
post #7 of 11
doug, I learn so much from reading your break down of how to scale the building. I don't know if I will ever make a building but if I do I would have a great foundation for how to start the project. Thank you for sharing and giving your time to generously.
post #8 of 11
Thread Starter 
Just FYI, Doug, The building is 27 stories and 8 of those stories are the base bottom with the marble columns. The height is 417 ft and I think my cake can't be more than 12 in tall for the state fair.... craziness!

I should've paid more attention in math class - how was I supposed to know I might actually want to scale a building one day?
post #9 of 11
How about using gelatine - like they sometimes make fairy wings out of?
You make a wire outline, so you can make them any shape.
post #10 of 11
Thread Starter 
That's not a bad idea - I wonder if I could make it fairly sturdy though. I'm not sure the cake is going to come together in time for the fair.... so I may have another year to try to do it.

Although I still have to come up with a novelty idea for the fair - one that might use the huge styrofoam squares I bought!
post #11 of 11
i would try gelatine. color it and pour onto a lined tray. let it set a little and cut your shapes then let them dry completly then they will be very sturdy
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