AI will be using brown sugar for sand on a cake for first time. The entire top of cake will be sand. Do I ice top as normal and then put a cardboard cake separator on top of that and lightly ice and add the sugar or do you just cover the icing on the cake? I was thinking if I put the sugar on cardboard it could be removed before cutting.
either way--there's no rules to it--but it will be quite dry & crunchy as i'm sure you know if it's served -- so if you don't do the cardboard --you could ice the cake thicker so it's easier to enjoy enough cake with the icing and leave the sugar on the plate--but sure either way --honestly that's a pretty good idea to remove it--
best to you
AThank you so much ;) so nice of you to respond. I know it was probably a simple common sense thing but it helped to have someone else chime in with thoughts . Thank you.
you are right it is a simple common sense thing now that you said it--and i have been doing cakes for decades and i never once thought of it so than you for sharing your good common sense--i needed that -- lol
I like using cruched grahm crackers better. The brown sugar is overpowering - and some people will try to eat all that sugar. And then complain that the cake was too sweet.
AThank you for the other ideas :) K8memphis I am so sorry way my response sounded. Ever post something that sounds ok in your head and then post, read what you said at a later time and think " well I sounded like an ***" lol
no no no no no no -- i didn't take it that way at all -- i have used brown sugar for golf course hazards and beaches forever and i never thought of making it easy to remove and i thought you were/are brilliant to think of it srsly
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