Help With Sugar Boxs

Sugar Work By thecountrypetal Updated 5 Sep 2006 , 10:33pm by SugarCreations

thecountrypetal Cake Central Cake Decorator Profile
thecountrypetal Posted 5 Sep 2006 , 8:50pm
post #1 of 2

Not sure what happened to the original post - HUMMM

anyway - what makes these hold up better - the water or the egg whites? I have gotten 2 recipies from people one for water and one for egg white.

also someone was telling me these things fall apart in the humidity. Any tips or tricks ?????????

FYI - this was from the original post asking about sugar boxs that are similar to the hallowed out sugar eggs.

1 reply
SugarCreations Cake Central Cake Decorator Profile
SugarCreations Posted 5 Sep 2006 , 10:33pm
post #2 of 2

Use silca gels or limerocks, calcium choloride works too its nothing more than ice melt. Place a layer of any of the above in your airtight storage container, then place a piece of wax paper between your boxes and the dehumidifier, then place you boxes on the paper. DO NOT REFRIGERATE! And use the egg to mix the sugar not water. The egg white will act as a binder to hold it together.

Rgds Sugarcreations

Quote by @%username% on %date%