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??????
Sugar Bell HELP!!!!
Cake Central Top Picks
- 9,994 Posts. Joined 5/2004
- Location: central CA
- Select All Posts By This User
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.