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what is the best way to make sand

post #1 of 5
Thread Starter 
I would like to make sand to place around the base of a 2 tier cake. I have read to use brown sugar. Is that true? To me it seems that the brown sugar wouldn't sprinkle nicely. I also bought Wilton gold colored sanding sugar but I know I don't have enough of that to use it alone. So question 1. If brown sugar is the best way what is the process? ( should i leave it out to dry a little) and 2. Can the brown sugar be mixed with the gold sanding sugar to give it a little shimmer? Thank you for any suggestions.
post #2 of 5

What do you think about using graham cracker crumbs? That has worked well for me.

post #3 of 5
You can also use toasted cake crumbs, or a cookie like Nilla wafers. With the brown sugar, yes, I would spread some out on a cookie sheet and let it dry. Then you can add a small amount of the sanding sugar. If you need to use a lot on the cake, then the brown sugar may not be the right medium as it will add flavor which may not go well with your cake/frosting.
post #4 of 5

I use graham cracker crumbs so if they want to eat it...at least it will taste good.  And it doesn't break down when the cake is stored in the frig.  I had a friend who used brown sugar and the next day from the (commercial) refrigeration, it had droplets of moisture where the brown sugar was breaking down.   I like tasty sand that's why I use graham crackers...or ground Sandies cookies.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #5 of 5
Thread Starter 
Thanks therealmrsriley. If the brown sugar didn't work for me, graham crackers was my back up. Maybe I should just use graham crackers. lol I still would like feed back on the brown sugar so I can learn techniques and options.
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