How To Neatly Apply "sand"?

Decorating By perfectcakebyshirley Updated 26 Jul 2010 , 9:14pm by perfectcakebyshirley

perfectcakebyshirley Posted 19 Jul 2010 , 1:40am
post #1 of 16

I've done several cakes using crushed graham crackers for the sand, but I have a hard time applying the sand to just the areas I want - it usually ends up all over the place. (These were buttercream cakes.) Any suggestions on how to put the sand neatly in only the areas I want?

15 replies
DeezTreatz Posted 19 Jul 2010 , 2:27am
post #2 of 16

Is it moving all over the place during the transporting stage, or ending up all over when your applying it - sticking to all the icing?
I like the graham cracker idea, maybe brown sugar could work too!? Mmm lol
I think if you pinch a small amount of cracker or sugar in the areas you'd like using enough buttercream as glue in the areas you want the sand it should stay! icon_biggrin.gif HTH
Or have someone cover the places you don't want it with something (not touching the cake)

Do u have a pic as an example?

Jesa Posted 19 Jul 2010 , 2:45am
post #3 of 16

You could try using a plastic sandwich bag or a piping bag with the corner/tip cut off to control where the "sand" goes?

Bskinne Posted 19 Jul 2010 , 2:54am
post #4 of 16

Cut out a stencil of the area, and use a bag to distribute the crumbs.

tweeter_bug98 Posted 19 Jul 2010 , 3:50am
post #5 of 16
Quote:
Originally Posted by Jesa

You could try using a plastic sandwich bag or a piping bag with the corner/tip cut off to control where the "sand" goes?




This would definitely give you more control and not so many crumbs falling at once.

Nanassweets Posted 19 Jul 2010 , 4:52am
post #6 of 16

Try brown sugar. It is easier to handle and usually stays where you put it because of it's stickyness.

cakeflake80 Posted 19 Jul 2010 , 5:08am
post #7 of 16

I use graham crackers too, mostly because I don't like the taste of brown sugar. But I agree, brown sugar is easier to deal with. Anyways, this is totally random and you probably don't have one of these on hand....but we bought the Shark steam mop when it first came out. It came with a little mini funnel which was used to fill the mop. The newer version doesn't require the funnel, so when we got that one I decided to use the mini funnel for applying sand to my cakes!

holliellen Posted 23 Jul 2010 , 10:58pm
post #8 of 16

For those of you that use brown sugar for sand does it not "melt" at all into the bc? I get worried it would kind of disolve since its sugar, but im new at all this?????

cakeflake80 Posted 24 Jul 2010 , 5:30am
post #9 of 16

I used brown sugar instead of graham crackers once, on a beach themed wedding cake. I didn't have any problems with the brown sugar dissolving into the buttercream. I think it would have to be really wet in order for that to happen.

chellescountrycakes Posted 24 Jul 2010 , 7:23am
post #10 of 16

I use graham crackers (and the ritz cinimon crackers really taste good too, and they give another color and diminsion to the dirt) BUT, I can NEVER get them where theyshould be. I have used paper as a guide. I have used the ziplock, spoons, straws, funnels, its just hard. I'd love to hear if someone has a better method.

I personally dont like the way brown sugar tastes with BC. and for me taste is as much as presentation.

gscout73 Posted 24 Jul 2010 , 8:52am
post #11 of 16
Quote:
Originally Posted by holliellen

For those of you that use brown sugar for sand does it not "melt" at all into the bc? I get worried it would kind of disolve since its sugar, but im new at all this?????




I've never had a prob w/brown sugar on BC. And I've used graham cracker crumbs, crushed Girl scout cookies (mmmm GS cookies...). Some people even use a mixure of brown sugar and the crumbs.

The BC isn't wet so it does not disolve the sugar. One thing that will make the sand stick, which ever type you use, is a smear of clear piping gel. Just use a paint brush to apply. It is not really wet but sticky, especially if you wait a couple of minutes before you put on your sand.

Works for me.

Sandy C

pinkpanthachik Posted 24 Jul 2010 , 8:10pm
post #12 of 16

Brown sugar creates much less of a mess, as it sticks well to the frosting! But, of course, graham cracker crumbs ars super tasty, so just make sure you give it something to stick to.

To make sure that it doesn't move around and get in other parts of the frosting, cut out a stencil (someone above me said this, as well) from something like parchment paper, lay it on the cake, then sprinkle around it. I have an example...I just cut a piece of parchment paper to seperate the beach from the ocean.
LL

cutthecake Posted 24 Jul 2010 , 8:29pm
post #13 of 16

Have you tried using a paper cone, with crushed graham crackers and gold sugar for sparkle? I use that on my sandcastle cakes, and I like the look and taste.

Montrealconfections Posted 24 Jul 2010 , 9:00pm
post #14 of 16

For my beach cake which was decorated in buttercream I cut a strip of tan fondant which I brushed with piping gel then I dipped it in my sanding sugar I then applied the ribbon of sand neatly to the side of my cake.
LL

Making1stCake Posted 25 Jul 2010 , 6:57pm
post #15 of 16

Just use a parchment paper stencil as mentioned above and a funnel. If you can't get a funnel small enough, you can use paper sno cone cups, or if you want a reusable one, a silicone sno cone cup with the tip cut off. Or a piece of paper wrapped into a funnel shape. I use graham crackers or vanilla wafers.

And I love the fondant dipped in piping gel and sanding sugar. So cute!

-Heather

perfectcakebyshirley Posted 26 Jul 2010 , 9:14pm
post #16 of 16

Thanks so much for all the ideas! I like the idea of the stencil - I don't have a problem with it sticking where I want it, but I was having a problem with some "crumbs" getting along the sides of the cake, especially on tiers. I'll try a stencil next time!

Quote by @%username% on %date%

%body%