Sparkling Sugar Covered Cake

Decorating By kkj Updated 13 Jan 2009 , 11:35pm by Melvira

kkj Posted 8 Jan 2009 , 3:00pm
post #1 of 22

What is the best sugar and method to use to cover a cake in sparkling sugar? Here is a link to a picture:http://www.classiccakescarmel.com/weddings/images/Sparkle_JPG.jpg.

21 replies
7yyrt Posted 10 Jan 2009 , 8:08pm
post #2 of 22

That looks like sanding sugar put on before the icing has time to crust.

You can smoosh it on with your hands, or roll the cake sides in it, if your cake is sturdy enough. As far as I know, those are the only 2 ways to cover the sides of a cake.

Let me bump you, so others can see this better. Perhaps someone else has a better idea,

Melvira Posted 10 Jan 2009 , 8:16pm
post #3 of 22

I can't seem to get that page to load, and when I go to that site, I'm not sure which cake it is... BUT, if it's what I think you're talking about, you have two choices mainly. (I'm sure there are other ways, but these are two I know of!) You can either press it on while the icing is still tacky, or you can brush a little piping gel or corn syrup (or similar) on the cake and press it on. It's a truly gorgeous look! I love it!

Edited to add: Ok, I realized by mousing over the images I saw the name, so I found the one you're talking about, and yes, that method should work.

mommyle Posted 10 Jan 2009 , 8:31pm
post #4 of 22

So, with the sanding sugar, I'm not sure if you know the technique, so here is a brief description. Take your cake (which should be on a cardboard, right?) and hold it in one hand over a clean tray (or cookie sheet, or something like that). Tilt it to the side ever so gently. With your other hand, take a palm-ful of sanding sugar and press to the cake. Allow the excess to fall into the pan (which is why it is slightly tilted that way). Do this all the way around the cake.
hth

maddyscreations Posted 10 Jan 2009 , 9:17pm
post #5 of 22

This maybe a really dumb question but is sanding sugar regular sugar if not where do you puchase it?

Melvira Posted 10 Jan 2009 , 11:28pm
post #6 of 22

Sanding sugar is actually a much larger grain of sugar, which makes it sparkle like that. It comes in all kinds of colors, and is completely edible of course, but can give a crunchy texture. You can get it at almost any online cake decorating retailer. Click on the Global Sugar Art link and they should have some, or simply Google 'sanding sugar' and you should find tons of outlets!!

j-pal Posted 10 Jan 2009 , 11:37pm
post #7 of 22

A tilting turntable, a mister, and the sugar works well for me! My BC has a tendency to crust too much before getting around to putting the sugar on, so if I lightly mist the cake with water, that helps.

If you don't have a tilting turntable, you can also put the cake on a sturdy plywood covered with the non-skid mat material, elevate one side of the plywood by putting it on a telephone book, or something else to get it tilted. I prefer to do it this way so that I can use both hands to apply the water and/or sugar. Good luck!

maddyscreations Posted 13 Jan 2009 , 12:34am
post #8 of 22

Can it be applied to fondant and if so how do you get it to stick?

Win Posted 13 Jan 2009 , 12:55am
post #9 of 22

Below is the link to a cake I made using the sugar crystals Wilton supplies:
http://www.cakecentral.com/cake-photo_1210181.html

I covered the tier in fondant and coated it with piping gel. Then, in a deep tray I poured the crystals and (use gloves) simply scooped handfuls of crystals and pressed them into the piping gel coated sides. For the top of each tier, simply pour them out. The fondant is firm enough to take the pressure. It's sort of the same method I use when pressing nuts into the side of a cake.

The picture referenced by the OP looks like the sanding sugar is a little finer than the Wilton. You could sprinkle the snow mystical dust on top of the larger crystals to get a little more sparkle. I used that in my snowflake cake...

Melvira Posted 13 Jan 2009 , 12:55am
post #10 of 22

You can absolutely do it on fondant... just use the corn syrup or piping gel method and press a little harder. It's really good if you make mint fondant and cover with the sugar because it tastes like wedding mints! Mmmmmmm!!! Don't get me started on those! You know, the cream cheese mints... ooooohhhhhh!

Melvira Posted 13 Jan 2009 , 12:57am
post #11 of 22

Omigosh Win!! That is fantastic! What a gorgeous cake... icon_surprised.gif

Win Posted 13 Jan 2009 , 1:02am
post #12 of 22

Gosh, Melvira, gulp icon_redface.gif
I'm so flattered 'cause I admire your work so much!!!
Thanks! icon_biggrin.gif

Briniga Posted 13 Jan 2009 , 1:14am
post #13 of 22
Quote:
Originally Posted by j-pal

A tilting turntable, a mister, and the sugar works well for me! My BC has a tendency to crust too much before getting around to putting the sugar on, so if I lightly mist the cake with water, that helps.

If you don't have a tilting turntable, you can also put the cake on a sturdy plywood covered with the non-skid mat material, elevate one side of the plywood by putting it on a telephone book, or something else to get it tilted. I prefer to do it this way so that I can use both hands to apply the water and/or sugar. Good luck!




Whats a mister?

Melvira Posted 13 Jan 2009 , 1:15am
post #14 of 22
Quote:
Originally Posted by Win

Gosh, Melvira, gulp icon_redface.gif
I'm so flattered 'cause I admire your work so much!!!
Thanks! icon_biggrin.gif




Hey, I'm just pointing out what anyone with eyes can see! I love the color scheme, that ribbon pulls it all in nicely... it's just sharp!!

Melvira Posted 13 Jan 2009 , 1:20am
post #15 of 22
Quote:
Originally Posted by Briniga


Whats a mister?




They're usually married to a Missus. Hehehehe. SORRY!! icon_rolleyes.gif Just a spray bottle. You can usually find them by the travel size stuff at Walmart. Little plastic bottle, fill with clean water, mist away! Make sure you set it on the fine mist setting though!

Briniga Posted 13 Jan 2009 , 1:21am
post #16 of 22

Hahahahaha ohhh ok...thanks!

MissRobin Posted 13 Jan 2009 , 2:34pm
post #17 of 22

Beautiful Cake Win!! Where did you get your mystical dust?? I got some a while ago and I love it but I can't seem to find it anymore. I also did a cake with the sanding sugar and put it on fondant, it is a very nice look, I think, and I just used thinned down piping gel to adhere it!!

Win Posted 13 Jan 2009 , 2:47pm
post #18 of 22

Thanks so much, Miss Robin! I love the mystical dust and keep it on hand at all times. I order mine from Global Sugar Art.
Link to product:
http://www.globalsugarart.com/product.php?id=19127

tx_cupcake Posted 13 Jan 2009 , 2:56pm
post #19 of 22

Reason #8,472 that I love CC: Even when I'm just randomly surfing through topics I learn so much!

Win, that cake is... icon_eek.gif I can't even find the words. "Stunning" doesn't even begin to cut it.

Can't wait to try this technique soon!

jillycakes Posted 13 Jan 2009 , 3:12pm
post #20 of 22

I just covered a cake w/ sanding sugar yesterday. I used a mister and very lightly misted the cake w/ water and then kinda "threw" the sugar at the sides and it stuck just fine.

cakebaker1957 Posted 13 Jan 2009 , 9:14pm
post #21 of 22
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by Briniga


Whats a mister?



They're usually married to a Missus. Hehehehe. SORRY!! icon_rolleyes.gif Just a spray bottle. You can usually find them by the travel size stuff at Walmart. Little plastic bottle, fill with clean water, mist away! Make sure you set it on the fine mist setting though!




Your so funny that cracked me up(:

Melvira Posted 13 Jan 2009 , 11:35pm
post #22 of 22

icon_biggrin.gif

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