Decorating By deliciously_decadent Updated 20 Jun 2009 , 3:35am by BlakesCakes

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deliciously_decadent Posted 20 Jun 2009 , 1:57am
post #1 of 4

just made all this gorgous spun sugar on my croquembouche , now an hous later it has nearly all disolved?????????????/ this has never happened before what do i do??/ why did it do it?? it has been raining here all night so humidity must be high but it isn't hot??
i havr i hour till its getting picked up!!

3 replies
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mareg Posted 20 Jun 2009 , 2:39am
post #2 of 4

Wow...My guess its the humidity. Hope you find out what happened!

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Rylan Posted 20 Jun 2009 , 3:27am
post #3 of 4

My only guess is humidity.

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BlakesCakes Posted 20 Jun 2009 , 3:35am
post #4 of 4

The humidity is the culprit. Sugar is hygroscopic---a material that easily and readily absorbs moisture.

All I can say is that of the few cake artists I know who will even do croquembouche with spun sugar on them, none of them will apply the spun sugar until 5 mins. before putting the piece on display. If it has to go out sooner, or stay on display for a very long time, then they use isomalt because that doesn't absorb water as quickly.

I have no suggestion for recovery on this one, except to eliminate the spun sugar at this point.


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