I am sure that you have all seen the new cake trend known as “Sugar Sheets” that have been circling Instagram lately. A beautiful sugar sheet wrapped around the cake, making them look
The first thing you want to do is weigh out the granulated sugar and add the 1/2 tsp of Tylose powder. You are going to want to sift these to ingredients to ensure that the Tylose has been evenly incorporated.
Then, you are going to weigh out the corn syrup and if you would like to color the sugar sheet, add the gel food coloring to the corn syrup at this point. Once the color has been fully incorporated, add the corn syrup to the sugar/tylose mixture.
With a spatula, begin to mix the ingredients together. Do so in a folding motion, and make sure to press the mixture together against the bowl. Continue to blend together until the mixture resembles wet sand.
Next, you will need two silicon mats. Place one on the table and lightly apply some oil. (Bakers Joy works wonders!) and then place the sugar sheet mixture on top.
Take a rolling pin and fit it with 1/4 separators. Begin rolling the mixture from the center out. Measure out the length you need in order to wrap around the cake. Next, check the sheet to make sure that it has an even thickness throughout.
Upon trying this new trend, I found out that it was easier to paint the edges before the sugar sheet completely dries. When I first attempted this sugar sheet, I waited until the sugar sheet had dried and I placed it on the cake, to then paint the edges. When happened at this point was, because I was adding a liquid to the sugar, it was causing the edges to absorb the liquid and wilt on me.
On my second attempt, I painted the edges while the sugar sheet was still wet and then allowed it to dry.
Allow the sheet to dry for 6 – 12 hours. (Depending on the environment of your work space. The more humid, the longer it will take to dry out)
Once the sugar sheet is dry, gently peel it off the silicon mat and wrap it around a freshly iced/frosted cake. The icing/frosting has to be freshly apply so that the sugar sheet has something to adhere too.
Note: Once the sugar sheet has been placed on the cake, Do Not, I repeat, Do Not place the cake in the refrigerator. From experience, it will ruin the sugar sheet. What happens is that the cold air from the fridge will make the cake create condensation, ultimately adding liquid to the outside, causing the sugar sheet to melt.
- 1/2 tsp Tylose Powder
- 30 g Corn Syrup
- 100 g Granulated Sugar * Using Super Fine sugar works best
- Weight out your ingredients
- In a bowl, combine and the granulated sugar and /2 tsp of Tylose powder. It is best to sift the two ingredients to ensure even blending.
- Weigh out the 30 grams of corn syrup and any food coloring that you would like. Add the food coloring to the corn syrup and incorporate, before adding to the sugar.Gel colors work best.
- Using a spatula, combine together all the ingredients, making sure to press them together on the side of the bowl. Continue to mix until the color is even through out the mix and the mixture resembles wet sand.
- Place the mixture on top of a silicon mat that has been lightly coated with some oil. Then with a rolling pin fitted with 1/4" separators, begin rolling from the center out.The separators helps to keep the sugar sheet an even thickness. Any thinner than 1/4" and the sugar sheet will be to thin and it will rip.
- At this point, cut the size sheet that you need to wrap around your cake. Use any leftover pieces and place on the top portion of the sheet if desired.
- If you would like to accent the top edge of the sheet, now is the time to do it. By painting the edges now, it will firm up once the sheet dries. If you add the colored edges once the sheet is dry, it will become wet and humid and not hold its shape.
- Let the sheet dry for 6 - 12 hours. It all depends on the environment. The more humid it is, the longer it will take to dry.
- Once the sheet is dry, carefully wrap it around a freshly iced cake. The icing needs to be a little wet for the sheet to adhere to it.