cakefreak32 Posted 9 Jun 2012 , 10:15pm
post #1 of

I am doing a 5 tier wedding cake, size 14,12,10,8,and 6. This is only my second wedding cake and I need some help figuring some stuff out. How do I figure out how much coarse sugar crystals I will need to cover this 5 tier cake? Im using 2in deep pans and baking two cakes for each size so that I can fill them, so the cakes will probably be about 4-5 inches high. Can anyone help me with this please??

6 replies
BakingIrene Posted 10 Jun 2012 , 11:25pm
post #2 of

You have to tell us, are the pans round or square?

You also have to decide how "covered" the icing will be.

And you will need to PRACTISE with a foam dummy and a little buttercream.

Either way the smart way to put the sugar on is to have each tier iced and chilled. Add a very thin layer of buttercream to the sides just before adding the sugar.

Lay your sugar out on a BIG cookie sheet fairly deep, and roll the sides of round tiers to coat as you are holding top and bottom surfaces. For square tiers, press each side into the sugar--again with hands on large flat faces.

Do the tops after the sides, by using a very thin layer of buttercream and this time you can sprinkle the sugar on with your hands.

KoryAK Posted 10 Jun 2012 , 11:45pm
post #3 of

Or just hold the cake in one hand (or on the turntable) and scoop and press the sugar all over with the other. Depends on you sturdy your cakes are how experienced you are.

You're gonna need a lot of sugar. I get it in 25# bags which is way overkill but if you're thinking of buying little jars, then that 25# bag is going to get really economical really fast - it's about $43 for the whole bag here.

CWR41 Posted 11 Jun 2012 , 3:36am
post #4 of
Originally Posted by BakingIrene

And you will need to PRACTISE with a foam dummy and a little buttercream.

Practicing with a dummy is NOTHING like doing it with real cake.

Anyone can roll a styrofoam dummy in sprinkles.

cakefreak32 Posted 12 Jun 2012 , 10:18pm
post #5 of

Thank you all for your replies they are going to really help me out. I am doing round cakes and im not to experienced but should be able to use everyone's suggestions so thank you again.

leah_s Posted 12 Jun 2012 , 10:37pm
post #6 of

I've made that cake a LOT. But the bc on and BEFORE it crusts, apply the sugar. Put the tier on it's board on a turntable,, just a bit hanging off. Put a wide bowl UNDER the edge of the turntable. Scoop up some of the sugar crystals and "roll" them up the side.

The finished coat of bc doesn't even have to be perfect. Needs to be good, but not perfect. This cake deco is SO fast, you will love doing it.

It doesn't take nearly as much as you think.

If you're buying the Wilton bottles it may take 7. If you're buying the 1 pound bags, buy two.

The Wilton Sparkling Sugar is really perfect for this style cake. CK also makes a good crystal sugar. Sanding sugar looks awful on it.

cakefreak32 Posted 13 Jun 2012 , 6:35pm
post #7 of

Thank you Leah_s....this helps me out alot and you make it sound easy. I was kinda worried about it but I think I can get it done.

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