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how to keep sugar from 'melting'

post #1 of 7
Thread Starter 
I want to make a sugar tiled cake at the end of July. I am in southwest MO and it is usually very hot and humid at that time. I intend to have my aircon on as high as it will go at home, but I worry about transporting the cake 1 1/2 hours. Even though the aircon will be on in the car.

Does anyone have any suggestions or ideas of how I can keep the sugar from melting or getting too tacky? Or is it just a lost cause and I should figure something else out? I thought worse case I could make the tiles out of fondant and just paint them with luster dust.


Thanks for any help you all can provide.
post #2 of 7
Can you can place the tiles on at the delivery location? If so, make the tiles and store them in an air tight container with some desiccant (like silica gel). McMaster Carr has inexpensive desiccants that are in pouches (http://www.mcmaster.com/#desiccants/=78wksi). You also might want to place parchment paper or something between tiles to be safe. This should help with humidity and then you can put that container in a cooler or something to help with the heat.

That said, if the event it outside or in a hot humid place, they might not hold up too well for too long.

Hope this helps! [/url]
Cake or death? Uh, cake please. -Eddie Izzard
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Cake or death? Uh, cake please. -Eddie Izzard
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post #3 of 7
you could use Isomalt. that tends to help keep things from getting wet to fast but eventually humidity will get to that.
If you can't be good- be good at it.

Tandy
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If you can't be good- be good at it.

Tandy
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post #4 of 7
Quote:
Originally Posted by tmac670

you could use . that tends to help keep things from getting wet to fast but eventually humidity will get to that.



does isomalt have a higher melting temp than reg poured sugar? is tht why u said this? I had the same prob w/ my sugar "gems" and it was only last week, and it was only a max of 80 here!
post #5 of 7
The melting point has nothing to with it. It's how "hygroscopic" something is--how much it attracts and absorbs/is affected by water--in this case, humidity.

Sugar is very hygroscopic, so it "weeps" quickly in humid conditions. It's not melting. It can only do that at 320F degrees. But if the ambient humidity is relatively high, the sugar absorbs the water out of the air begins to drip sugar water. It's just sugary condensation.

Isomalt is much less hygroscopic than real sugar and melts at a slightly higher temp, about 340F. It doesn't attract/absorb water as easily, so it takes longer to develop weeping--BUT, in humid conditions, it will go cloudy quickly because the surface dampens from the water in the air.

I just won't do sugar or isomalt work in hot humid months. That's my gum paste time.

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 #6 of 7
Quote:
Originally Posted by BlakesCakes

The melting point has nothing to with it. It's how "hygroscopic" something is--how much it attracts and absorbs/is affected by water--in this case, humidity.

Sugar is very hygroscopic, so it "weeps" quickly in humid conditions. It's not melting. It can only do that at 320F degrees. But if the ambient humidity is relatively high, the sugar absorbs the water out of the air begins to drip sugar water. It's just sugary condensation.

is much less hygroscopic than real sugar and melts at a slightly higher temp, about 340F. It doesn't attract/absorb water as easily, so it takes longer to develop weeping--BUT, in humid conditions, it will go cloudy quickly because the surface dampens from the water in the air.

I just won't do sugar or work in hot humid months. That's my gum paste time.

Rae




aaahhh...so informative icon_smile.gif thanks! and thanks for posting this Q! icon_wink.gif
post #7 of 7
Fascinating! Thanks for the info.
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