I have seen so many beautiful cakes with sugared grapes on this site. have any of you all ever actually tasted the grapes? I was just wondering if they tasted good. And do they need to be made the day you deliver? I wasn't sure if they would get mushy or not or if they need to be refrigerated because they are dipped in egg white.

I make mine the night before so that they dry, become whiter and crust. When they are freshly done, they are translucent...but when they dry, they are opaque. I like that look better.

They must never be stored in the fridge! The whole purpose of sugaring is to create that dry crust on the item, but a fridge creates dampness, humidity and eventually moisture. The sugar gets wet.

As for taste...I LOVE them! The sourness of the grapes is amazing with the crunchy sweetness of the sugar. I like to serve a little bunch of them alongside creme brulees!

Antonia74

Does it matter what kind of grapes you buy - green or purple? do you think one tastes better than another?

No, I love them both...but I do use only seedless, just as a matter of not having to spit seeds out at the dinner table!

Also, don't dip the grapes into the egg whites. That will result in clumps. You take a small clean paintbrush, dip it in the whites, wipe off excess and brush the grapes one by one...then you toss them in the jelly/superfine sugar. Don't use regular granulated sugar, as the grains are much too large. Don't use icing sugar either, it won't have the same effect at all.