Attaching Sugar Tiles To Sides Of Cake?

Decorating By bakingkat

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bakingkat Posted 28 Sep 2011 , 4:01pm
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So I have a client wanting sugar tiles/shards done in a mosaic on the side of a cake. I told them it would have to be fondant because the sugar would melt/dissolve on buttercream. I did a trial run this week using piping gel under each tile to hold it on, but they slid a little, wondering if I just used a little too much on some of them? Waiting to hear back from my tester group if it melted or anything after it saw a while. Originally I was going to use just the golden/amber sugar so I wanted to use something clear. Then I ended up brushing the sugar with copper luster dust which made it less see-through, so I'm wondering if I should use royal or chocolate instead? Or is this design just destined to fail? Thanks for any advice! icon_biggrin.gif

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