Whats the easiest way to get an even sugar crystal coating on an 8" round fondant covered cake?
hmm, I think you are right about the mess, but that's the only way I can think to do it too.
#1 - don't use fondant. Use bc. While the bc is still uncrusted/soft/moist, using a palmfull of sparkling sugar, and "roll" it up the sides. Have the cake sitting on a turntable with a wide, wide bowl underneath to catch the falling sugar.
If you've ever put chopped nuts on the side of a cake - same thing.
This is a REALLY easy design, as your bc doesn't even need to be smooth. I can absolutely do a four tier cake in about 20 minutes.
But seriously, do go to the bother of fondant.
OH, a fondant covered cake! O.K. how about clear Karo syrup and a new clean paintbrush or pastry brush. If you brushed the cake with water, the cake would become sticky which is what you want but water dissolves sugar. But if you use Karo your sugar crystals won't dissolve.
Is there a picture of your cake somewhere? I know the cakes look beautiful with sugar crystals. But what about the mouth feel? Thanks
I have done it a couple of times. I used piping gel applied lightly to the fondant, then "palm" it on. But yes, if you don't really need the fondant you can skip it and go directly on the buttercream. As far as taste and texture, my husband LOVES it on a fondant covered cake. He says it adds just enough sweetness to counteract the fondant, and the crunch adds dimension to the fondant. He likes the texture. I personally can't say, I didn't get any of that cake...he ate it all!!!!
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