Sandcastle Cake.....help!!

Decorating By Raffatoullie Updated 24 Aug 2011 , 12:21pm by cherrycakes

Raffatoullie Posted 11 Aug 2011 , 12:38am
post #1 of 6

I just had a consultation with a customer for their wedding, and they want a sandcastle cake. I am wondering if anyone can tell me what to use to make a cake look like sand?? I have seen graham cracker crumbs and sugar in the raw, but what would taste good with cream cheese buttercream and give the effect of real sand? Please help...

Raffatoullie Custom Cakes

5 replies
Kiddiekakes Posted 11 Aug 2011 , 1:00am
post #2 of 6

Just that...either graham cracker crumbs or raw sugar..You can't really get another effect for sand.Maybe sanding sugar

Reimagining_Confections Posted 11 Aug 2011 , 1:18am
post #3 of 6

i just did a sand castle cake with a strawberry cheesecake frosting and white chiffon cake. The graham cracker mixed with sugar in the raw gives a great sand castle look. I used 4 boxes of graham crackers ground up in a food processor mixed with sugar in the raw. It tasted great on the cake, nice texture contrast. I added a little bit of brown sugar to the extra "sand" around the cake. It dried a little bit like real sand does and looked great.

Here is a link to the cake so you can see:

http://cakecentral.com/gallery/2111241

tokazodo Posted 11 Aug 2011 , 1:41am
post #4 of 6

I have researched a lot of beach cakes'/beach wedding cakes and I have seen all things used from, crushed vanilla wafers, graham crackers, piled brown sugar, sugar in the raw.
I live in a very humid area this time of year and all i can think of is the weeping that sugar will do or the clumping.
I personally have used, crushed graham crackers alone, crushed graham crackers mixed with a little brown suger, crushed vanilla wafers mixed with crushed graham crackers, plan crushed vanilla wafers and crushed waffle ice cream cone.
The trick when you are doing this, is to crush what ever you are using until it is really fine. If not, it has a gravel like appearance on your cakes.
I just put what ever I am using at the time in a zip lock bag and roll over it with a rolling pin. (a one inch wooden dowel)
If you are attaching seashells, attach the seashells first, then with a teaspoon, put the crumbs where ever you desire. or whatever you are attaching.
Nothing will stick to crumbs! (ask me how I know this! icon_wink.gif )
A clean food only paint brush will help to put those crumbs back where you want them.
(Yes, my OCD is kicking in,)
That is all....

Raffatoullie Posted 24 Aug 2011 , 4:16am
post #5 of 6

Thanks for all of your input! MUCH appreciated icon_biggrin.gif

cherrycakes Posted 24 Aug 2011 , 12:21pm
post #6 of 6

I remember an episode on one of the cake shows (I think Fabulous Cakes) where the decorator used vanilla cake crumbs - left cake bits on a pan overnight and let them dry then crumbled them. That also looked great without introducing a new flavour.

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