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Sugar Bell HELP!!!!

post #1 of 4
Thread Starter 

I have made sugar bells many times in the past and this time they are crumbling everytime I go to pick them up and hollow them out.  Not breaking, just the sugar falling away.  I have always put them in the oven to harden quickly and then have been able to easily scrape out the middle to hollow.  I need these for tomorrow morning and am perplexed!!!!  Any thoughts on why or how to get them re-done very quickly??????

post #2 of 4

Is the sugar packed tightly. Do you have enough water mixed in? Wow I haven't made these in forever!

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #3 of 4

I bet it's how you've got it packed in--needs to be well packed. I think sugar bells are the prettiest things, old fashioned but beautiful nonetheless.

favorite slogan "you sweet talker, Betty Crocker"

 

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favorite slogan "you sweet talker, Betty Crocker"

 

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post #4 of 4

That will happen if the sugar is not wet enough.   To test it, pick up a small handful and cursh it together in your palm.  Now open you hand and bounce the sugar blob around,  If it stays together it is o.k.  If it falls apart - even a bit it's not wet enough.  if much of the sugar sticks to your hand it is too wet.

You might want to consider mixing a raw egg white in the sugar instead of water.  The biggest problem w/that is the bells (or whatever you are making) will turn yellow if you store them for very long.

I used to make sugar peep eggs.  That's how I learned.  After a yr or two, I went to using only water.

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