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Sugar crystals all over the cake...

post #1 of 26
Thread Starter 
Hey all! Can someone tell me how you get that wonderful sparkly effect by putting sugar crystals all over the cake. I know when I put sugar crystals on cookies, I have to push the cookie into the crystals. Well, you can't really do that with a cake and if you just shake them on, would it cover completely? Also, you wouldn't want to use a crusting bc right? Any help is appreciated. Thanks!
post #2 of 26
I've never done it but I think I remember hearing that you use pastry gel then the sugar, but I think that is with fondant.
The life so short, the craft so long to learn...(Chaucer)
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The life so short, the craft so long to learn...(Chaucer)
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post #3 of 26
I have wondered if anyone had done this technique on BC...I have dusted fondant with sugar crystals and the effect was lovely (one of the Wilton books). Anyone?
post #4 of 26
I did it on buttercream - but I used the wilton cake sparkles, and I put them in a thumb operated pepper mill to grind them really fine. I let the buttercream crust, then as my DH LIGHTLY misted the cake (with my airbrush and pearl), I was running the sparkles in the peppermill and "tossing" them on the cake. It actually did work - but it was not fun doing it....and it took forever too. The pearl airbrush also added to the sparkle effect. The bride loved it, and that was all that mattered in the end!

I know some folks use piping gel on the fondant to get that effect, and I am sure it works out better than my grind and toss - but for buttercream, that was the only way I could come up with.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #5 of 26
I did this for a pretty heart shaped red 3 teir cake
http://www.cakecentral.com/cake-photo_1191976.html
and I covered in fondant then smeared piping gel on then added crushed sugar in 2 hues of color to get a more full deep color. I have done this on ivory buttercream with clear sanding sugar which is a finer grain and texture to the the sugar you might put on cookies unless you happen to use this for that too!
icon_biggrin.gif
But I digress, I used sugar shack's crusting butter cream recipe which you canm find all over this site and her's. I just put the butter cream on and then applied with my hands the sanding sugar to the sides and tops then let the bc crust around it. I stacked later at venue and took a soft, new, non shedding bristle makeup type brush to the layers and swept away gently the excess before stacking and it covered beautifully and stayed on. I would use the crusting bc as it will harden some and trap more of the sanding sugar without being concerned in over loading your cake in sugar crystals.
post #6 of 26
I have been talking to some decoraters and this is what I came away with....be sure the icing is really, really crusted and don't apply too far in advance as there is a really high chance of the crystals melting.
post #7 of 26
Take 3-5 tablespoons of clear writing gel, water it down a bit and brush it on the cake, immediately add to the cake. Im doing one today white cream cheese buttercream with white large sugar crystals. Cant wait to see it finished :O)
Good luck.
Dee
post #8 of 26
I just did this on a fondant cake and it was really messy...but pretty! I loved the finished effect. With the fondant, I thinned piping gel and spread it over the entire cake, then just used my hand to guide the sprinkles onto the cake. [/img]http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1439921[/img]I WOULD RECOMMEND PUTTING A LARGE COOKIE SHEET UNDER YOUR CAKE TO CATCH ANY BOUNCING SUGAR CRYSTALS. I will be interested to see how it works for you...do you put on before the BC crusts, or after and mist the buttercream.[/img]
post #9 of 26
PM _Jaime_ I saved a pic of a cake she did, and it is gorgeous - sugar crystals all over it!
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #10 of 26
hi all at one time i has seen roses with silver on all the pedals, they must have been royal icing?
post #11 of 26
2sdae, I loved the red cake you made; how did you get the sugar crystals on the sides?
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #12 of 26
I used the piping gel on the fondant and then used red and hot pink sanding sugar to coat the cakes and viola!
post #13 of 26
Quote:
Originally Posted by 2sdae

I used the piping gel on the fondant and then used red and hot pink sanding sugar to coat the cakes and viola!


How did you coat them on the sides? I picture tossing sugar at it. How is it done?
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
Reply
post #14 of 26
Use a tilting cake stand.
post #15 of 26
I can't tell you how many times I've made that cake. Brides love it. And it's easy - you guys are making it way too hard!!

First your base icing doesn't have to be perfect. (love that.)
Then take the sparkling sugar crystals and dump the container into a large bowl, and place the bowl under the edge on your turntable, on the counter.
Gather up some crystals in the palm of your hand and "roll" them up the side of the cake. Have you ever applied chopped nuts to the side of a cake? Some process. Some of the crystals will fall back into the bowl. Reuse those.

Use either a non-crusting bc or apply the crystals BEFORE the icing crusts.

These sugar crystals are NON-hygroscopic, meaning they WILL NOT dissolve on the bc. I put them on the cake on Friday night and when I deliver on Saturday they're still perfect.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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