What To Use As “Snow” On A Cake
Decorating By daracelim Updated 11 Jan 2018 , 4:13am by johnson6ofus
My guess is tiny balls of fondant that are dusted w/powdered sugar. As for the PS making the cake too sweet......... PLEASE!.......that's what sugar is all about. There isn't that much on the cake - just on the top and people can scrape it off if the don't want so much sweetness. Personally I never think about that such things. IF someone wants a certain technique/decoration it's not up to me to say "Oh, do you realize how sweet that is going to make it?".......... it's a design the customer wants and that's what I would aim to give them.
Totally agree kakeladi! In my opinion, desserts are supposed to be sweet. There doesn't appear to be that much anyway, or you could use sanding sugar.
Looks like powdered sugar to me. I used it when I needed a snow effect on my gingerbread house. I ran it through a sifter to make it more of a dusting, but on this cake, there isn't going to be enough of it on a slice to make a big difference in terms of sweetness.
Looks more like finely shaved white chocolate to me.
Yeah, I think it's shaved white chocolate, too. Maybe candy melt, to be precise, since it's pretty white and white chocolate is kind of a creamy white.
I suggest shaved white chocolate (or candy melts) and coarse sanding sugar for sparkle. I don't think powdered sugar will add much.
Quote by @%username% on %date%
%body%