Does Anyone Know How To Make Edible Snow?
Decorating By shortcakes68 Updated 9 Jan 2017 , 11:28am by -K8memphis
Hello my Cake Central peeps,
So my best friend is getting married and chose this cake for me to make. The only thing I'm questioning is how do I get that "snowy" texture? HELP!!!
[postimage id="6185" thumb="900"]
one way would be to twirl some coconut in the blender or food processor and then smush it on the sides all over -- 'course if they hate coconut....
now i've never done this but a random idea you could test if they hate coconut -- use white chocolate -- melt it and spread it out thin then get it cold and break it up somehow without it melting and apply it -- but i would do this outdoors in the cold or in the walk-in otherwise you will have melty spots -- that is a definite maybe -- but i sure hope they like coconut or you find an easier way --
glazed panko? that's another definite maybe -- just use a confectioner's sugar & water or milk glaze and drizzle over a bowl of panko and mix continuously -- maybe have someone pour the drizzle for you -- y'know how they coat candy in those big hoppers?
maybe :)
you probably would want to crush the panko -- or maybe try food processed rice krispies?
i hope someone else pops up with a great non-coconut idea but dessicated coconut would do it like crazy -- but please do update on what works for you
best to you
hey i did a google search for the image and it says that it was done with crystal sugar -- there you go :)
"next!"
hahahahaha
I did a wedding cake with this look. I used Wilton's sugar crystals. My cake was iced with American buttercream. I let it chill a little (but not firm). Then I poured the sugar crystals into my hand and rubbed them up the side of the cakes. I had parchment paper underneath to catch the extra sugar, which I could use again.
I did a wedding cake with this look. I used Wilton's sugar crystals. My cake was iced with American buttercream. I let it chill a little (but not firm). Then I poured the sugar crystals into my hand and rubbed them up the side of the cakes. I had parchment paper underneath to catch the extra sugar, which I could use again.
Thank you all so much for your advise, I really do appreciate it!! I went with the almond bark because it seemed like the easiest and quickest way being I only had 24 hours to make this cake and a sheet cake. But I am definately keeping all your ideas for future use. Thanks again!!! =D
Here is the end result.
[postimage id="6222" thumb="900"]
very pretty -- wow that was a whirlwind cake! good job
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