Spun Sugar Around Each Tier??!! Help!!

Sugar Work By missunique1989 Updated 8 Aug 2012 , 10:45pm by carmijok

missunique1989 Posted 8 Aug 2012 , 6:10pm
post #1 of 6

Hi a bride is wanting spun sugar around each tier of her cake next month, i was just wondering how long does the sugar last before it melts into caramel? I have never made it if anyone has a more stable recipe she wants the cake there 4 hours early i am just afraid it will melt! this is not my first time making a wedding cake its just my first time using spun sugar and i am clueless, i live in MN she told me she called around and no bakeries will make her cake with spun sugar i am now wondering why that may be? Any suggestions or recipes.. right now im thinking of using the sugar/corn syrup recipe if anyone knows a more stable recipe would be fantastic! thanks!

5 replies
leah_s Posted 8 Aug 2012 , 6:15pm
post #2 of 6

The spun sugar will start picking up humidity from the air and start collapsing within maybe 30 minutes. It has to be cool and dry and not much wait time for spun sugar to hold up. Yes, those other bakeries knew what they were talking about.

Lynne3 Posted 8 Aug 2012 , 7:06pm
post #3 of 6

No one will make it because it won't last. It will melt quickly as humidity does its nasty little dance and it all turns to caramel goop.

I have made croquembouche wedding cakes. They are only extremely pretty when they are surrounded by a halo of spun sugar. It's done right before serving.. Spun Sugar is pretty, fragile and definitely has no lasting power beyond maybe one hour.

littlestruedel Posted 8 Aug 2012 , 7:22pm
post #4 of 6

What about using isolmalt instead? It's not as sensitive to humidity right?

BlakesCakes Posted 8 Aug 2012 , 8:47pm
post #5 of 6
Quote:
Originally Posted by littlestruedel

What about using isolmalt instead? It's not as sensitive to humidity right?




Less sensitive, but still will quickly degrade when "spun". It also will be RAZOR SHARP shards when broken/cut. It isn't very flavorful, but eating to much of it leads to gastrointestinal issues...............

The sugar would need to be done no more than 30 mins. before display. Isomalt might get you an extra hour. Nothing will get you 4 hrs.

The other bakeries are SMART & you need to be the same. The bride can want what she wants, she just may not be able to GET what she wants because what she wants isn't realistic for the conditions.

No customer should ever occupy the driver's seat.

Get the bride to change her mind--now that she'll be educated as to why her idea won't work--or show her the door.

Rae

carmijok Posted 8 Aug 2012 , 10:45pm
post #6 of 6
Quote:
Originally Posted by BlakesCakes

Quote:
Originally Posted by littlestruedel

What about using isolmalt instead? It's not as sensitive to humidity right?



Less sensitive, but still will quickly degrade when "spun". It also will be RAZOR SHARP shards when broken/cut. It isn't very flavorful, but eating to much of it leads to gastrointestinal issues...............

The sugar would need to be done no more than 30 mins. before display. might get you an extra hour. Nothing will get you 4 hrs.

The other bakeries are SMART & you need to be the same. The bride can want what she wants, she just may not be able to GET what she wants because what she wants isn't realistic for the conditions.

No customer should ever occupy the driver's seat.

Get the bride to change her mind--now that she'll be educated as to why her idea won't work--or show her the door.

Rae




What she said! thumbs_up.gif

Quote by @%username% on %date%

%body%