I would like to make sand to place around the base of a 2 tier cake. I have read to use brown sugar. Is that true? To me it seems that the brown sugar wouldn't sprinkle nicely. I also bought Wilton gold colored sanding sugar but I know I don't have enough of that to use it alone. So question 1. If brown sugar is the best way what is the process? ( should i leave it out to dry a little) and 2. Can the brown sugar be mixed with the gold sanding sugar to give it a little shimmer? Thank you for any suggestions.
What do you think about using graham cracker crumbs? That has worked well for me.
AYou can also use toasted cake crumbs, or a cookie like Nilla wafers. With the brown sugar, yes, I would spread some out on a cookie sheet and let it dry. Then you can add a small amount of the sanding sugar. If you need to use a lot on the cake, then the brown sugar may not be the right medium as it will add flavor which may not go well with your cake/frosting.
I use graham cracker crumbs so if they want to eat it...at least it will taste good. And it doesn't break down when the cake is stored in the frig. I had a friend who used brown sugar and the next day from the (commercial) refrigeration, it had droplets of moisture where the brown sugar was breaking down. I like tasty sand that's why I use graham crackers...or ground Sandies cookies.
Thanks therealmrsriley. If the brown sugar didn't work for me, graham crackers was my back up. Maybe I should just use graham crackers. lol I still would like feed back on the brown sugar so I can learn techniques and options.