ive been reading up on this and so far there are two ways, egg white or a water and cornsyrup mixture. Brushed on or dipped in, then sprinkled with sugar. Except my customer does not want the sugar to clump and wants it finer then granulated, she said to use sanding sugar, but i thought that was a larger grain. Any tips on doing this.. Then she also wants loads of them cascading down a 4 tier cake. I am afraid of the weight of them and how to keep them on the sides. My search for a cake decorated similar has not turned up very many, perhaps for obvious reasons. Then how many pounds is it going to take 10 - 20lbs, she wants them around the base too. So after all that, any tips on frosting the grapes in sugar and any advice on arranging them?
We make frozen sugared grapes at my work as garnishes in Sangria. My co-workers tell me that I make these grapes the best so here are my suggestions. I use a simple syrup with sugar and water. Make sure it is thick (more sugar than water). Then soak a handful of grapes in the syrup. Next use a bowl or something with steep sides and put a thin layer of sugar in it. Just enough to cover the bottom and a little more. Transfer a couple grapes to the sugar bowl and swirl them around until the grapes are covered. Then take them out carefully (you don't want to mess up the sugar) and transfer to wax paper lined cookie sheet. Repeat this procedure. After a couple rounds in the sugar bowl the sugar will get clumpy. When this happens I add that clumpy sugar to my syrup container and add new sugar to my sugar bowl. As far as how much they weigh I can't help with that. You could freeze them with toothpicks on them individually and then stick them in the cake. Beware of that though because sometimes when they thaw they don't look as pretty. If you were going to try to freeze them I would try a sample batch. Reagardless, they are delicious!
I would use castor sugar (not sure if its called that in the US) its finer than normal sugar, but not as fine as powered sugar (called Icing sugar in SA)
If you can get it I've placed ordinary sugar in my foodprocessor. Changes the texture to a finer powder!
Don't freeze the grapes, the moisture from thawing will ruin the sugar covering. Castor sugar is berry sugar in the US & Canada, it's very fine. Don't use egg whites because of a possible salmonella problem, make an egg white solution using meringue powder.
Baker's Sugar, Ultrafine Sugar, Castor Sugar. Different names, same product. It's a finer grain than granulated.
Was just browsing around and found a few recipes for the grapes. Interesting that even very reputable sources call for the egg whites (pasteurized).
Found only 1 cake that looked remotely close to what it sounds like your bride is asking for.
I personally do not find it attractive, but "beauty is in the eye of the beholder."
The caption under this grape covered cake said that over 20lbs of grapes were used.
Here are the 4 links to the recipes (sorry, I tried to figure out how to use html here so that I wouldn't have to paste the whole link, but didn't quite know how:
thats the cake picture she bought me. She wants less around the bottom but more cascading down the cake. That is a major concern. I have a bunch and it is very heavy, how would i support many bunches going up the side. it would be a buttercream iced 4 tier cake.
Here's a thought. You need to tie all the clusters you want cascading down the cake with a fine string or some green thread, like a garland. Now tie the end of the cluster that you want at the top to an Omni Stick, found at balloon stores, and insert the stick into the top of the cake. Put more clusters on the top to cover the stick. Drape the grape garland down the cake fastening it to an omni stick at the top of each layer, this should hold them securely.
i made a sugared fruit cake for a wedding last fall. I just mixed meringue pwdr and water, brushed the fruit and rolled it in superfine sugar. let it dry. its gorgeous, looks like old fashioned frosted christmas ornaments