I'm surprised that, as a cake decorator for 40+ years, I've never seen this technique. But I love it, and would love to try it with buttercream roses coming down the opening of the sugar sheet. Thanks for sharing! :-)
Yes, as stated below colouring the sugar first would be a very good idea...I think I’d make sure my hands were super clean ( or wear gloves) and use my hands, looked very time consuming using a spoon...I think I would heat the glucose a little to make more fluid as well...I’ve done a similar technique just using fondant and it went well....always good to see different options...
Oh wow it looks beautiful! Thank u for sharing... I have seen others selling this technique so it's nice that there are some decorators like you who share freely...thanks again💗
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Thank you so much for sharing 🙏❤️ can I ask some questions? Can we store the cake with the sheet in refrigerator or put the sheet last time before serving? And what does it feel like when you want the cut for serving? Thank you! 😙💕
Awesome work here. So beautiful well done. Pls did you heat the sugar sheet in the oven? For how long pls? And was it completely cool before you attached it to the cake.
Thanks Liliana! This is beauriful. A couple of questions. Can the cake be refrigerated after sugar sheet is applied? Is it easy to slice the cake and is this too sweet to eat?
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I think it could be done as a fault line style as well with the sheet cut down the centre and placed with the flat edges on the top and bottom edges and the crags in the centre, just might give it a go.
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Thank you very much for the video. It is very interesting decoration for the cake. Only one question, is it easy to cut the cake with this sugar cover?
@@SugarellaSweets my status update: I was unable to buy Glucose Syrup and wanted to test out your sugar sheet. Did a little research on the web for glucose substitutes. I am testing out your recipe using Karo syrup. I will let you know what happens in 4 hours 😊 hopefully it works and my attempt won't be a epic fail 🤔
Beautiful. Do you think Dr oathker glucose syrup will be perfect thou it's not as thick like the one you used.Because finding wilton or other brands is difficult here.only Dr oathker is possible to get.
I literally LOVE this cake and I’ve tried to do the sugar sheet (as a trial run) and it doesn’t stand :/ Also the gold painted on kind of melted . Any hints and tips? What have I done wrong? X
I think it would just grind too much of the sugar, you wouldn't get that crystally effect. Maybe, I don't know, that's just my thinking anyway lol. A stand mixer might be better.
Nope if you put sugar in the food processor you will end up with powered sugar if you go long enough or super fine sugar, also known as bakers sugar instead.
yes it can, it's just going to become hard like a rock. But that sheet to my personal likings , is not meant to be eaten. its more for a show. when you are ready to cut the cake just remove it.
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