mcaulir Posted 24 Apr 2012 , 1:04am
post #1 of

A cake I'm doing soon will be driving 3ish hours over soem pretty exciting roads without me, and they want 'sand' on the cake board. How do I apply it to keep it there, and not all over the cake and their car?

15 replies
KoryAK Posted 24 Apr 2012 , 1:17am
post #2 of

For cakes like that, I usually apply a little right around the base of the cake (since that's the most delicate part - not messing up the decorations and all) and then send customers with a coffee cup filled with more to shake out once on site.

You could also use brown sugar instead of graham cracker crumbs and it would stick together and to the base a lot better. That you could probably apply completely before hand.

Either way, if you box the cake up, the excess won't get everywhere and could be reapplied if needed.

mcaulir Posted 24 Apr 2012 , 3:06am
post #3 of

I really appreciate your advice, but I would really like to apply it myself if possible. Would it work to cover the board in royal icing and stick the crumbs/sugar to that?

ApplegumPam Posted 24 Apr 2012 , 10:59am
post #4 of

Yes you can make up a sand coloured royal icing and then top it with crushed Rice Bubbles

susiekoos Posted 24 Apr 2012 , 11:07am
post #5 of

I would use a bigger cake base board so you have more room and smear clear piping gel on the board and top with crushed vanilla wafers or graham crackers ~ Good Luck !

diane706 Posted 24 Apr 2012 , 1:58pm
post #6 of

I just did a beach wedding cake that had brown Turbinado sugar all the way to the edge of the board. We put wide painters tape (the blue type that removes really easily) vertically all around the outside edge of the board with the top half of the tape being a "ledge". Then we poured the brown sugar all the way to the edge. When we got to the venue, we simply pulled off the tape. Worked perfectly!

jgifford Posted 24 Apr 2012 , 2:12pm
post #7 of
Quote:
Originally Posted by susiekoos

I would use a bigger cake base board so you have more room and smear clear piping gel on the board and top with crushed vanilla wafers or graham crackers ~ Good Luck !




^^^What she said. Always use piping gel to keep at least a base layer in place so you don't have any bare spots when you get there. If you want extra "sand" you can always add more.

neekole Posted 24 Apr 2012 , 3:03pm
post #8 of

i did a seashell cake and i put icing on the board then the graham cracker crumbs over it and shook off the excess everything was covered and the crumbs didnt move

mcaulir Posted 25 Apr 2012 , 12:08am
post #9 of

Thanks everyone - I will give it a go and post photos. icon_smile.gif

blissfulbaker Posted 25 Apr 2012 , 12:20am

I have always had good luck using clear piping gel to keep "sand" in place.

cakefixation Posted 25 Apr 2012 , 5:43am

Me too on the piping gel. I've even mixed a little piping gel into my "sand" in the food processor. It got kinda sticky and after I applied it to the board the sand didn't move. I hope your cake makes it safely. icon_smile.gif

AnnieCahill Posted 25 Apr 2012 , 11:16am

For my treasure map cake I spread a thin layer of BC on the cake board and really pressed the sand into the board. That held it in place very well for the drive.

mcaulir Posted 21 May 2012 , 10:48pm

Thanks to all - I used crushed plain sweet biscuits and attached with royal icing. Here's the photo:

http://cakecentral.com/gallery/2330914/kombi-van

AnnieCahill Posted 21 May 2012 , 11:22pm

You did a great job!!

dawnybird Posted 22 May 2012 , 3:18am

Oh my goodness, your cake turned out so cute! I assume it arrived with sand intact?

mcaulir Posted 23 May 2012 , 10:49am

Apparently, it was fine!

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