Something That Looks Like Crushed Ice
Decorating By smashcakes Updated 19 Oct 2005 , 1:39am by veejaytx
I need to make a cake that looks like a wine bucket. I did one before and used clear plastic things for the ice. this time i would like something edible that looks like crushed ice. Any suggestions?
thanks, that's a good idea. can you get rock candy in most grocery candy sections? i haven't eaten it since i was a kid!
Hi-
For cracked ice, think rock candy is a great idea. I have seen it in multiple colors before. From what I've heard before, it's fairly easy to make (however, I'm clueless).
I'm not sure where you live, but Cracker Barrell is a good place to purchase it and try Mr. Bulky's (they are a chain bulk food candy store usually found in malls). I've even seen it in southern grocery stores (I'm from MI) like Super Walmart and even Super K Mart (you just weigh it out by the lb).
I think I just recently saw some of the rock candy sticks at our Michaels store near the front registers.
Good luck on this search. The idea sounds like it's gonna be really cute.
Bunchy 
You could do it with clear poured sugar but I think that is more trouble than you would want to go through.
Here is the recipe for Rock Candy. It's really easy to make at home if you have awhile to wait for it to "grow". I add a couple drops of flavoring oil & it's great!
INGREDIENTS:
2 cups cold water
4 cups white sugar
--------------------------------------------------------------------------------
DIRECTIONS:
Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jar or heat safe container. You will need a place for it to rest undisturbed for about 2 weeks.
In a large bowl, place the water. Dissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporated. Pour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the water. Cover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several days.
NOTE: For larger crystals, try "seeding" them, by wetting your skewer and rolling it in sugar before placing it in the sugar water. Be sure not to disturb the crystals as they are growing.
ok i know they have "colored" ones how would u do that? just add the color to the sugar water?? and what if u wanted to make it multi color??? a few days in seperate colored jars ???? i am thinking about making some for my kids for their xmas stocking
Made from refined sugar cane juice.
Used as a sweetner in various chinese desserts, read bean soup, bird nest soup etc..........................
Try this link:
http://www.foodsubs.com/Sweeten.html
This is a late post, you're probably finished by now, but what about clear jello? Like knox or the sparkling clear one - it has a nice flavor. Make it like knox blox (stiff jello). Then crumble it all up and put it on top.
the jello idea sounds intriguing. the cake isnt due until nov. for the jello, how long would it last sitting out? i mean, would there be a problem with it melting- seeing as i haven't come across rock candy yet.
I dont' know if you remember that recipe "Knox Blox"? Might be on the box. Its jello only using like 1/2 the water. They stay really hard. My daughter says she knows them as "jello Jigglers". Anyway, they are like finger food. They don't melt unless they get wet or really really warm. I bought a box of the sparkling jello last year around Christmastime. I don't recall seeing it lately, but I bet the non-flavored jello would work...hmmm, 
how could you add flavor with no color...maybe use 7-up instead of water.... you have enough time to experiment! I always wait until the last minute!
Since the cake isn't needed until Nov, I personally would make rock candy if you can't find any. It's super easy (and CHEAP!), it just takes time.
Peachez recipe is perfect, although I use string instead of a skewer (I find it easier to break into 'rocks' that way)
Here's a link that might help with any questions:
http://www.michigan.gov/hal/0,1607,7-160-15481_19268_20778-52395--,00.html
Good luck with whatever you decide to do!
I would make the "sparkling white grape jell-o jiggler" recipe.
it calls for less water and jello..well..what can you say about Jell-o?
I can sit out for a while and it will be a nice added "flavor" to your cake. A piece of cake with a piece of "ice"..lol
you can also add the jello to the cake once it's mixed...
I may have the instructions for Jell-o Poke cakes someplace...
I plan to use Jell-o for water on one of my orders for a castle cake in Nov. I'm making a moat with it!
This is a little off the subject, but does anyone know where the wooden swizzle sticks that they use whem making rock candy can be purchased...I want to try the recipes that have been listed 
OK I have been watching this thread for a while now. Heres what you do. Make yourself a batch of clear poured sugar. Pour it into a cake pan lined with foil. Give it time to harden and then turn it out and start breaking it into little pieces you can even flavor it with vanilla or peppermint. Just make sure its clear or you will cloud the pieces. Or even use rock sugar that would work just do not add color to it. Just some ideas.
OK I have been watching this thread for a while now. Heres what you do. Make yourself a batch of clear poured sugar. Pour it into a cake pan lined with foil. Give it time to harden and then turn it out and start breaking it into little pieces you can even flavor it with vanilla or peppermint. Just make sure its clear or you will cloud the pieces. Or even use rock sugar that would work just do not add color to it. Just some ideas.
It would be nice if you gave the temps to cook the sugar to and such, since pulled sugar can be very hot and dangerous to work with.
Pouring the sugar in the oiled bases lined with aluminum foil, they could be shaped cookie cutters that you've oiled. Place them onto aluminumb foil, if you're going for the cracked ice look, crumble the foil and don't oil it. the sugar will attach itself to the foil and the foil will act like a "mirror"
Instructions for using sugar:
POURING OR CASTING:
3 pounds sugar
1 pound 8 ounces water
8 ounces glucose
PROCEDURE FOR COOKING:
combine sugar and water and place onto the stove
heat to boil
skim as needed
brush the sides of the pan as needed
Cook to 280 degrees F to add the color.
cook to 380 degrees F
at 380 we shock the sugar and allow it to sit so bubbles settle
its ready to pour when it moves like honey
you can pop the bubbles by hitting it with a blow torch or just let it sit, for the "ICE" look the bubbles will be OK.
Have molds ( you can use oiled aluminum foil that you have made into a sort of "BOX" oil the bottom and sides well) ready to go when sugar is ready.
go around the edges of your sugar molds with a little grease so sugar releases
Make sure the table is level and pour the sugar right to the top, so you can get a nice rounded edge.
Pour into one area first then keep your arm moving.
It can be releleased when sugar has cooled.
an alternative to all this is to "BUY" clear candies, prepare "oiled aluminum foil" and put the candies onto the foil and place into the oven till it melts. This is how I used to do my gingerbread house windows. I used to use LIFESAVER CANDIES for a stained glass effect.
No one has ask for them yet.
Giving the method to "cook" sugar without the temperatures is a bit irresponsible in my opinion as a burn from HOT SUGAR can be as bad as 3rd or 4th degree!
Cooked sugar is a VERY dangerous medium to work with if you don't know what you're doing or are not prepared.
it's like someone that doesn't know an area and comes to you for directions to a particular area of the city...and you just point and say..."go that way"....without explaining exactly how to get there.
It just shows 2 things...
1. You don't know how to get there yourself, in that case there is no shame in admitting it...
2. You just don't feel like giving the information, in that case...don't.
Well in that case I will!
1 1/2 cups water
3 cups sugar granulated
1/4 teaspoon cream of tarter. (Optional!)
Bring all of the above ingredients to a boil slowly over low heat. Stir until all of the sugar has dissolved. When the mixture begins to boil turn up the heat to medium place in your candy thermometer and do not stir anymore! You can scoop the impurities from the top with a small metal ladle.Wash down the sides of your pan at least three times or more during the cooking process with warm water and a pastry brush. When the temp reaches 300 remove from the heat and plunge the pan into cold water for 10 seconds. Best to fill your sink with cold water and do this. Since the water needs to come at least half way up the sides of the pan.
Remove the pan from the water and wipe down the sides and bottom being careful not to let any of the water into your mixture.
You should have a cake pan lined with foil. Just pour the mixture into the pan and let it harden. Once it does you can dump it out onto a cookie sheet and just break it up as fine as you like. DO NOT DUMP THIS STUFF INTO AN UNLINED CAKE PAN OR ELSE YOU WILL RUIN A PERFECTLY GOOD PAN!!!!!!!!!!!!!!!
POURED SUGAR IS DANGEROUS! IT IS EXTREMELY HOT! AND WILL CAUSE SEVERE BURNS. WATCH OUT AROUND SMALL KIDS AND PETS IF YOU HAVE ANY.
If you have questions PM me I will try to help. My last post on this thread.
Hey smash....I just found this and thought it might be perfect for your project!
http://shop.bakerscatalogue.com/landing.jsp?go=DetailDefault&pv=1129603493177&id=1240
I'm not sure if the link will work or not. If not, google Coarse Sugar - Sparkling - it's on the baker's catalogue website.
Good luck!
No. Irresponsible is giving someone something that could possible hurt them badly if they do not know what they are doing. I figure if someone wants the recipe they will ask and at that point I will post or PM it to them.I am not being IRRESPONSIBLE! when I do that just airing on the side of caution to prevent someone from injuring themselves badly. You cannot build a house without a foundation and you cannot do the sugar work unless you know the recipe. Sometimes it better to be safe than sorry.
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