Hi a bride is wanting spun sugar around each tier of her cake next month, i was just wondering how long does the sugar last before it melts into caramel? I have never made it if anyone has a more stable recipe she wants the cake there 4 hours early i am just afraid it will melt! this is not my first time making a wedding cake its just my first time using spun sugar and i am clueless, i live in MN she told me she called around and no bakeries will make her cake with spun sugar i am now wondering why that may be? Any suggestions or recipes.. right now im thinking of using the sugar/corn syrup recipe if anyone knows a more stable recipe would be fantastic! thanks!
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8/8/12 at 11:10am