Whats the easiest way to get an even sugar crystal coating on an 8" round fondant covered cake?
Wonder if a mesh screen - like a sieve would do. Most sugar containers come with holes in the top for easier application.
I don't see how they'd stick unless the cake was first coated with piping gel.
It makes a big mess, but I just grab a handful and press into the sides of the cake. I end up sweeping up sugar for weeks, but I love the look.
hmm, I think you are right about the mess, but that's the only way I can think to do it too.
Hamie, I saw your cake - it does look pretty cool! Just like snow.
#1 - don't use fondant. Use bc. While the bc is still uncrusted/soft/moist, using a palmfull of sparkling sugar, and "roll" it up the sides. Have the cake sitting on a turntable with a wide, wide bowl underneath to catch the falling sugar.
If you've ever put chopped nuts on the side of a cake - same thing.
This is a REALLY easy design, as your bc doesn't even need to be smooth. I can absolutely do a four tier cake in about 20 minutes.
But seriously, do go to the bother of fondant.
OH, a fondant covered cake! O.K. how about clear Karo syrup and a new clean paintbrush or pastry brush. If you brushed the cake with water, the cake would become sticky which is what you want but water dissolves sugar. But if you use Karo your sugar crystals won't dissolve.
Is there a picture of your cake somewhere? I know the cakes look beautiful with sugar crystals. But what about the mouth feel? Thanks
Click on Hamies photos - it's the first one. I was wondering about the mouth feel too - good question.
It's got a crunch, but nothing offensive. Eat a teaspoon of sugar, it's the same thing.
If you wanted to do fondant anyway, just a spritz of water will adhere them just fine. And Leah's application method is correct.
I have done it a couple of times. I used piping gel applied lightly to the fondant, then "palm" it on. But yes, if you don't really need the fondant you can skip it and go directly on the buttercream. As far as taste and texture, my husband LOVES it on a fondant covered cake. He says it adds just enough sweetness to counteract the fondant, and the crunch adds dimension to the fondant. He likes the texture. I personally can't say, I didn't get any of that cake...he ate it all!!!!