Hi everyone. I need to create a sparkly tier or two (winter theme) with a buttercream (SMBC) cake. The last time I made an SMBC cake, there was some condensation on the BC as the cake came to room temp.
My concern is: If I already have the sanding sugar on, will the condensation mess up/melt the sanding sugar?
How do you handle SMBC and sanding sugar? When do you apply it (and fondant decorations) considering that the cake would be refrigerated-- especially for transport? Any precautions I should take? Is there a particular brand of sugar you would recommend?
So many questions. I've focused so much on fondant cakes that BC is throwing me for a loop :lol:
I think it depends on the brand of sanding sugar you get, but I don't think the sugar itself would melt since I think it's made from beets not sugarcane. But, if you use a colored sugar it could be a mess because the color would bleed into the SMBC. You'll just have to do a test and see, but I have seen this done.
I'd get the SMBC good and cold, brush the surface with piping gel then toss on the sanding sugar. It'll help it stick without pushing into the butercream making it look dimpled.
Thanks fromScratchSF. I'm going to use white sugar... fingers crossed.