Sugar sheet recipe

Sugar sheet recipe DEFAULT

Recipe

Prep time: 15 minutes │ Cook time: 12 minutes │ Additional time: 1 hour 30 minutes│

Total time: 1 hour 57 minutes

Yield: Enough to almost wrap a 6inch cake that is 10cm high. However if the mixture is rolled out longer and less wide, it will be enough to completely wrap around a 6inch cake.

Ingredients:

- 2 cups (g) of granulated white sugar

- 4 tablespoons (80g) of glucose syrup

- drops of gel food colouring

Method:

1) Mix sugar and food colouring together until sugar is completely coloured. This can easily be achieved by putting the sugar and food colouring in a snap-lock bag and then using your fingers to move the sugar around (see myYouTube videofor a demonstration of this).

2) Melt the glucose syrup slightly until it is a liquid texture by putting it into the microwave for 10 seconds (depending on the wattage of your microwave this may take a little longer).

3) Transfer sugar mixture into a bowl and combine it with the glucose syrup using a spoon at first (as the glucose syrup may be hot).

4) Once the sugar and glucose syrup is mostly combined, use your fingers to mix the rest of the mixture until it is completely combined. Once you reach a sandy texture, your mixture is ready to roll out.

5) Transfer the mixture onto a piece of baking paper/parchment paper/silicone sheet (anything non-stick that can go in the oven). Put another sheet of baking paper/parchment paper/silicone sheet on top of the mixture and use a rolling pin to gently roll out the mixture until the desired length/height is achieved. Be careful not to roll out the mixture too thin, otherwise the chances of the sugar sheet wilting in humid weather is higher.

6) Once your sheet is rolled out, inspect the sheet to ensure no pieces of the sheet have become detached from the main sheet. If this has happened, just use your fingers to re-attach the parts which have separated and gently re-roll it.

7) Let the mixture air dry for 1 hour, and then place it into the over for 12 minutes at 50 degrees Celsius (°F).

8) Once the mixture is removed from the oven, let it completely cool (approximately 30 minutes). 

9) Once cooled, use a sharp instrument/knife to cut a straight line to act as the bottom of your sugar sheet. This will be the side of the sugar sheet that will wrap around the bottom of your cake so that it is flush with the cake board.

10) Gently wrap the sugar sheet around your cake. I recommend doing this close to the time that you will be serving your cake. You can finish off the tips by painting them with an edible metallic gold/silver, and continue to decorate it however you like!

NOTES:

- Because the sugar sheet is made out of sugar, you want to keep it away from moisture as moisture can soften the sugar sheet. The best way to prevent this is to wrap it around a buttercream that forms a crust (anAmerican style buttercream), or a cake covered in fondant or ganache. Something like a swiss meringue buttercream doesn't work so well, unless you are only covering the sides of your cake without any extra parts of the sugar sheet going beyond the top of the cake.

- Do not place the sugar sheet in the fridge, as they have high levels of humidity.

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Sours: https://www.cakesbymk.com/sugar-sheet-technique

1 hour and 45 min. preparing

What you need to make your sugarsheet cake:

Ingredients

  • g FunCakes Mix for Sponge Cake Deluxe
  • g FunCakes Mix for Swiss Meringue Buttercream
  • g FunCakes coloured sugar pink
  • g FunCakes gum paste white
  • FunColours Gel pink
  • FunColours Sparkle Dust Golden Ginger
  • FunColours Dust Pink Rose
  • FunColours Dust Chili Red
  • FunCakes glucose syrup
  • FunCakes piping gel
  • Sugarflair rejuvenator spirit
  • g unsalted butter
  • ml water
  • 6 eggs (aprox. g)
  • Jam

Necessities

  • FunCakes Cake Carton Ø 15 cm
  • FunCakes Magic Roll-Out Powder
  • FunCakes Bake Release Spray
  • Wilton Decorator Preferred® Baking Pan Ø 15 cm
  • Wilton Decorator Preferred® Baking Pan Ø 20 cm
  • Wilton cooling grid
  • Wilton cake leveler - 25 cm
  • Wilton -Wide Glide- rolling pin with rings 22,5 cm
  • Wilton -Wide Glide- rolling pin 50 cm
  • Wilton plastic dowel rods set/4
  • Wilton decorating brush set/5
  • Wilton parchment paper
  • PME Mexican Foam Pad
  • PME Ball modelling tools
  • Culpitt floral wire white 18 gauge
  • Cookie cutter Ø 4 à 5 cm
  • Cookie cutter Ø 5 à 6 cm
  • Styrofoam ball 4 cm
  • Glue gun

Recipe of Sugarsheet cake

1

Start by making the rose. Attach an gauge floral wire with a glue gun to the styrofoam ball. Knead the gum paste well and colour with the pink FunColours Gel. Roll it out very thinly on a with Magic Roll-Out Powder covered work surface. 

The rose needs two days to dry, so make sure to prepare it on time.

2

Take the small cookie cutter and cut out four circles out of the gum paste, this being the leaves. Attach one leaf with a bit of piping gel to the styrofoam ball, fold it completely around so that you don&#;t see the ball anymore. Place the other leaves on the foam pad and thin the edges by using the ball tool. Fold the uper edges a bit and place them in a spoon to dry.

Let the leaves dry in the spoon for minutes while you go on preparing the other leaves.

3

Take the remaining gum paste and roll it out very thinly again. Cut out 21 leaves with the large cookie cutter. Thin the edges of the leaves again and let them dry in spoons. 

 

4

Now take the three leaves out of the spoons and glue them with some piping gel around the styrofoam ball with the first leaf. Make sure the leaves are at the same height as the first leaf and place them roof-wise around one another. Repeat this with a row of 5 leaves, then with 7 and finally with a row of 9 leaves.

Make sure not to use too much piping gel to prevent the leaves from shifting.

5

Mix some pink dust with a little bit of red dust and carefully add it to the edges of the rose giving it a bit more detail. Cut the floral wire. Let the rose dry for at least 2 days.

Preferably let it dry hanging upside down. For example on a lamp!

6

Make the sugar sheets in 2 parts. For the bottom layer of the cake, you need g of coloured sugar. Add 1 ½ tablespoon of glucose syrup to the sugar. Knead together until all the sugar grains are covered with glucose. Pour this onto a sheet of baking paper and gently flatten it with a rolling pin. Once it&#;s flat, carefully roll it out into an elongated shape. Make sure not to use too much pressure while rolling it out. For the upper part of the cake, you need g of coloured sugar. Add 1 tablespoon of glucose syrup and repeat the above steps. Let this dry overnight.

The sugar sheets should dry overnight. Take this into account as well.

7

Preheat the oven to °C (convection oven °C).

8

Prepare g of FunCakes Mix for Sponge Cake Deluxe as indicated on the package. Grease the baking pans with Bake Release Spray and divide the batter into the two baking pans. Bake the sponge cakes for minutes in the middle of the preheated oven. Let them cool down completely on a cooling grid.

Isn&#;t your oven big enough to bake two sponge cakes at once? No problem, you&#;re perfectly fine baking one cake after the other. Just mix the batters for the two cakes separately as well. If you leave the sponge cake batter for too long before baking it, it will loose the air. And we don&#;t want that! For the quantities of the single cakes, check our quantity table.

10

Cut the sponge cakes in half twice and fill with a jam of your choice and the Swiss Meringue Buttercream. Cover the edges of the cake with a nice layer of buttercream as well and place the cakes in the fridge in order for the cream to stiffen.

Time for a did-you-know! Swiss Meringue Buttercream is often is abbreviated with SMBC.

11

Assemble the cake using a cake carton and the dowels. Carefully take the sugar sheets off the parchment paper and fold them around the cakes. Mix the golden ginger dust with some rejuvenator spirit, using it to paint the egdes of the sugar sheets. Place the rose on top of the cake right before serving it.

Just a little while before you can enjoy your cakes. Don't forget to share your creation: #funcakesbyme

Sours: https://funcakes.com/recipe/sugarsheet-cake/
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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
  • 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.

** 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.

Related

Sours: http://www.bakingsavvy.com//02/23/sugar-sheets-the-new-cake-trend-for/
sugar sheet cake

The brand new cake trend is the decoration with sugar sheets. This is a sugar layer which is placed around the cake or used for decoration. You can achieve amazing effects and the variations are almost limitless. Here I show you how you can easily create a cake with a sugar sheet.

Any cake with a fondant suitable frosting can be used as a base for a sugar sheet cake as well. In this case I used a white Marshmallow Fluff buttercream (g whipped butter + g Marshmallow Fluff* and a splash of white food color*) to frost the cake, using my favorite method for sharp edges.

Now we come to the exciting part, the sugar sheet :-) The process is actually quite simple. You start by coloring sugar with paste food colors*. You simply put the sugar with a blob of food coloring into a plastic bag and mix it till it's fully combined. For my cake I needed about g sugar and colored it in teal*. On the pictures you can just see a portion of it, because I did some trials and didn't want to waste much if not turning out great. 

colored sugar

Now mix the sugar with glucose syrup* (1 teaspoon per g of sugar) until a smooth mixture is obtained. 

colored sugar with glucose syrup

Spread this mixture on a silicone mat and roll it out about mm thick with arolling pin*. I would measure the height and the circumference of your cake with a tape measure to adjust the shape of the sugar sheet accordingly. The edges do not have to be smooth, but you should cut the bottom edge straight.

sugar sheet

Now put the sugar sheet for about min at 80°C in the oven. Afterwards it will be more firm, but still flexible so you can form it like you want but it will not break to fast. 

sugar sheet

The last step is the placing on the cake. Take the sugar sheet carefully, wrap it around the cake and press it lightly onto it. If you are using ganache as a base, you can spread some shortening or something similar on it before. Now you can decorate the cake further. I have decorated the edge of the sugar sheet with pieces of gold leaf sheets*. You could also add more decoration or drape the sugar sheet in another shape. I think this cake technique is so great and I am already curious to see which variations we will see in the next weeks and months. 

sugar sheet cake

Affiliate links/advertising links/advertisements:


The links marked with an asterisk (*) are so-called affiliate links. If you click on such an affiliate link and purchase via this link, I will receive a commission from the respective online shop. For you, the price does not change and I only recommend items that I have used myself and found to be good. As an Amazon Associate I earn from qualifying purchases.

Sours: https://www.thebakingjourney.com//03/08/sugar-sheet-cake/

Recipe sugar sheet

How To Make Sugar Sheets Edible Decorating Paper

Sugar sheets make a beautiful and unique addition to any cake. Knowing how to make sugar sheets edible decorating paper will take your cake decorating skills to the next level. They provide an elegant look, giving your cakes a professional look.

This recipe is more advanced, as it takes several steps to get it just right and the sheets are fragile. However, by carefully following the directions you can create some beautiful edible sugar sheets for cakes. This will make for some true show-stopping cakes, great for any special event.

Jump to Recipe / Print Recipe

What is Edible Sugar Paper for Cake Decorating?

Edible sugar sheets allow you to cut out different shapes and designs for decorating cakes, cookies, and cupcakes. You can also color them or even transfer images on them as well. It is a simple and effective way to decorate your baked goods.

What is Edible Sugar Paper for Cake Decorating

What You Need to Follow These Instructions

Ingredients

  • 60 grams corn syrup
  • 1 teaspoon Tylose Powder
  • grams superfine sugar (or granulated sugar if you are unable to find superfine)
  • drops gel food coloring
  • Cooking spray or oil

Equipment

  • Kitchen scale
  • Large mixing bowl
  • Sifter
  • Rubber spatula
  • Silicone mat
  • Rolling pin
  • Pizza cutter or sharp knife
  • 1/4 or 1/3 inch separators
  • Frosted Cake
  • Spray bottle with water

GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces

Step by Step Instructions

Step One: Weigh the Ingredients

Carefully weigh out the corn syrup and sugar using a kitchen scale. Measure out the tylose powder.

Step Two: Combine Sugar and Tylose Powder

In a large bowl, use a sifter to combine the sugar and tylose powder. This will ensure that the ingredients thoroughly combine.

Step Three: Add the Food Coloring to Your Corn Syrup

Add your choice of gel food coloring to the corn syrup. Use a spoon or whisk to thoroughly blend the two.

Add the Food Coloring to Your Corn Syrup

Step Four: Combine the Sugar Mixture with the Corn Syrup Mixture

Mix all the ingredients together in a large bowl using a rubber spatula. Make sure all the color is evenly dispersed.

Step Five: Add Sugar Paper to Silicone Mat

Lightly grease your silicone mat with cooking spray or a neutral-tasting oil. Add your separators, if desired, and begin rolling out the sugar paper.

Step Six: Cut the Sugar Paper

Using a sharp knife or pizza cutter, cut the sugar paper into the shape you would like for your cake decorations. If desired, add any additional coloring or designs you want to the sheet.

Step Seven: Allow the Sheets to Dry

Allow the sheets to dry at room temperature overnight, or for hours. Drying time will vary based on the humidity. The more humid your house, the longer it will take to dry.

Step Eight: Add the Sheets to Your Cake

Carefully add the sheets to your frosted cake. If you are having problems with the designs sticking, lightly mist the frosting. Frosting that is slightly wet will help the sheets stick better.

Servings and Preparation Time

Servings and Preparation Time - Sugar Sheets Edible Decorating Paper

Tips and Tricks

The sheets can be kept at room temperature for months. Store the sheets in an airtight container. When ready to use, simply add them to your baked goods.

Sugar sheets should not be kept in the fridge or freezer. Cold air will cause them to wilt and fall apart, making them unusable.

In addition, heat will cause the sheets to melt or wilt. It is best to keep them in temperatures between degrees Fahrenheit.

The sugar sheets are fragile, so be careful when working with them. You can make them any color you like or even make them multi-colored if you like. Alternatively, you can also leave it white and draw on it with edible markers.

If you don’t have any silicone baking mats, you can use parchment paper instead. The parchment paper will work just as well as the silicone mats.

How To Make Sugar Sheets Edible Decorating Paper

Sugar sheets make a beautiful and unique addition to any cake. Knowing how to make sugar sheets edible decorating paper will take your cake decorating skills to the next level. They provide an elegant look, giving your cakes a professional look.

Course: Dessert

Cuisine: American

Keyword: How To Make Sugar Sheets Edible Decorating Paper

Author: cakedecorist.com

  • Kitchen scale

  • Large mixing bowl

  • Sifter

  • Rubber Spatula

  • Silicone mat

  • Rolling Pin

  • Pizza cutter or sharp knife

  • 1/4 or 1/3 inch separators

  • Frosted Cake

  • Spray bottle with water

  • 60gramscorn syrup
  • 1teaspoonTylose Powder
  • gramssuperfine sugaror granulated sugar if you are unable to find superfine
  • drops gel food coloring
  • Cooking spray or oil
  • Weigh the Ingredients - Carefully weigh out the corn syrup and sugar using a kitchen scale. Measure out the tylose powder.

  • Combine Sugar and Tylose Powder - In a large bowl, use a sifter to combine the sugar and tylose powder. This will ensure that the ingredients thoroughly combine.

  • Add the Food Coloring to Your Corn Syrup - Add your choice of gel food coloring to the corn syrup. Use a spoon or whisk to thoroughly blend the two.

  • Combine the Sugar Mixture with the Corn Syrup Mixture - Mix all the ingredients together in a large bowl using a rubber spatula. Make sure all the color is evenly dispersed.

  • Add Sugar Paper to Silicone Mat - Lightly grease your silicone mat with cooking spray or a neutral-tasting oil. Add your separators, if desired, and begin rolling out the sugar paper.

  • Cut the Sugar Paper - Using a sharp knife or pizza cutter, cut the sugar paper into the shape you would like for your cake decorations. If desired, add any additional coloring or designs you want to the sheet.

  • Allow the Sheets to Dry - Allow the sheets to dry at room temperature overnight, or for hours. Drying time will vary based on the humidity. The more humid your house, the longer it will take to dry.

  • Add the Sheets to Your Cake - Carefully add the sheets to your frosted cake. If you are having problems with the designs sticking, lightly mist the frosting. Frosting that is slightly wet will help the sheets stick better.

The sheets can be kept at room temperature for months. Store the sheets in an airtight container. When ready to use, simply add them to your baked goods.Sugar sheets should not be kept in the fridge or freezer. Cold air will cause them to wilt and fall apart, making them unusable.In addition, heat will cause the sheets to melt or wilt. It is best to keep them in temperatures between degrees Fahrenheit.The sugar sheets are fragile, so be careful when working with them. You can make them any color you like or even make them multi-colored if you like. Alternatively, you can also leave it white and draw on it with edible markers.If you don’t have any silicone baking mats, you can use parchment paper instead. The parchment paper will work just as well as the silicone mats.

Check out Our YouTube Channel!

Making Your Own Edible Sugar Sheets for Cakes

If you are looking for a fun and unique project, these sugar sheets are a great recipe to make. Though they require some technique and patience, they are worth the work, as you can make different designs and colors. They make for beautiful decorations for your baked goods and allow you to be creative with your decorating.

Did you enjoy this tutorial on how to make sugar sheets edible decorating paper? If so, please share your thoughts on this tutorial in the comments down below and share this post with your friends and family.

Do you like this article? Share with your friends on Facebook.

Sours: https://cakedecorist.com/how-to-make-sugar-sheets-edible-decorating-paper/
The Sugar Sheet Technique

Back in March I released my first ever blog post/video on the sugar sheet technique. Since then I have received so many questions about the sugar sheet, with the most common question being - how long will the sugar sheet last in humid weather?

Now, if you've read my blog post on the first sugar sheet recipe, I mention that the sugar sheet may not last as long in humid weather, before it starts to wilt. However, many of my readers/viewers live in humid climates, so I was determined to try and solve this problem!

After some trial and error, I am really excited to finally announce that I have come up with a recipe that's tough enough to withstand humid weather!

Recipe


Prep time: 10 minutes │ Cook time: 8 minutes │ Additional time: 45 minutes│

Total time: 1 hour 3 minutes

Yield: Enough to wrap a 6inch cake that is 10cm high.

Ingredients:

- 2 cups (g) of white granulated sugar

- 2 teaspoons tylose/CMC

- 4 tablespoons (80g) of glucose syrup

- drops of gel food colouring (optional)

Method:

1) Mix sugar and food colouring together until sugar is completely coloured. This can easily be achieved by putting the sugar and food colouring in a snap-lock bag and then using your fingers to move the sugar around (see my firstYouTube videoon the sugar sheet for a demonstration of this).

2) Transfer sugar mixture into a bowl and mix in the tylose until combined.

3) Melt the glucose syrup slightly until it is a liquid texture by putting it into the microwave for seconds (depending on the wattage of your microwave this may take a little longer).

4) Mix the glucose syrup into the sugar using a spoon at first (as the glucose syrup may be hot).

5) Once the sugar and glucose syrup is mostly combined, use your fingers to mix the rest of the mixture until it is completely combined. Once you reach a sandy texture, your mixture is ready to roll out.

6) Working quickly, transfer the mixture onto a piece of baking paper/parchment paper/silicone sheet (anything non-stick that can go in the oven). Put another sheet of baking paper/parchment paper/silicone sheet on top of the mixture and use a rolling pin to gently roll out the mixture until the desired length/height is achieved. Be careful not to roll out the mixture too thin, otherwise the sugar sheet may crack, and the chances of the sugar sheet wilting in humid weather is higher.

7) Once your sheet is rolled out, inspect the sheet to ensure no pieces of the sheet have become detached from the main sheet. If this has happened, just use your fingers to re-attach the parts which have separated and gently re-roll it.

8) Let the mixture air dry for 45 minutes and then place it into the over for 8 minutes at 90 degrees Celsius (°F).

9) Once the mixture is removed from the oven, use a sharp instrument/knife to cut a straight line to act as the bottom of your sugar sheet. This will be the side of the sugar sheet that will wrap around the bottom of your cake so that it is flush with the cake board. Work quickly, as your sugar sheet will begin to harden up after being removed from the oven.

10) Gently wrap the sugar sheet around your cake. You can finish off the tips by painting them with an edible metallic gold/silver, and continue to decorate it however you like!

NOTES:

- Because the sugar sheet is made out of sugar, you want to keep it away from moisture as moisture can soften the sugar sheet. The best way to prevent this is to wrap it around a buttercream that forms a crust (anAmerican style buttercream), or a cake covered in fondant or ganache.

- Do not place the sugar sheet in the fridge, as they have high levels of humidity.

Sours: https://www.cakesbymk.com/updated-sugar-sheet-technique-recipe-video

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