100 gGranulated Sugar* Using Super Fine sugar works best
Instructions
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.
Notes
** Once the sheet is wrapped around the cake, DO NOT PLACE IN THE REFRIGERATOR! The cold air will cause the sugar sheet to become humid once its taken out of the refrigerator and cause the sugar sheet to wilt and distort its shape.