Cake covered in sugar crystals
I am hoping you could help with a problem I have.
I offered to make my daughters wedding cake. I have never made a wedding cake but I can bake! I have made 2 trial cakes so far. I have the recipe for the cake part down (it's delicious!)
I plan to make a basic 3 tiered (10, 8, 6) cake with butter cream frosting that I purchased commercially.
My question is this...I am attaching the picture my daughter fell in love with and while it is simple (which is the only reason I offered!) I am finding attaching the sugar crystals more difficult than I realized. Are these a special kind/size of crystal?
I would not only like to get them to adhere to the frosting, but to still look pretty and sparkly. Do you have any suggestions? Obviously, the most difficult part is the sides.
Can I finish the decorating the day before and put it in a refrigerator? Will that cause any condensation or problems when it is taken out and put on the cake table?
I'll probably regret offering to do this but she really wants me to so I hope all goes well.
Thank you for your help!
Oh, yeah...the wedding is July 21 and the reception is outside in the evening. (Yeah, I know...it's gonna be hot.)Hi Kathryn, Try Wilton Sparkling Sugars and or Cake Sparkles for your cake covered in sugar crystals. You will either have to hold the cakes individually in your hand while coating the cake with the crystals, much like
if you were decorating the sides with crumbs. Or as you turn the cake on a turntable toss the sugar on and let them land randomly.
I prefer the first method as it will coat it nice and thick. the buttercream icing has to be soft enough to hold the crystals, but not so soft that the crystals get lost in the frosting. You will need a lot of this product to coat the cakes. They come in small jars, so be prepared to spend a bit on them.
Be cautious with refrigerating the cakes once the crystals are on. Experiment with a cupcake or something to be sure that the condensation will not ruin the sparkles etc. Yes there can be condensation formed on your cakes if it is especially hot or humid. So you may want to opt to keep the cake once decorated in a box covered and in a cool room or basement instead of a cold refrigerator. Your cakes will be fine if you are using buttercream filling.
You may feel like you are regretting it while you are in the process, but in the end, if all turns out well, and it will :-) you will be VERY proud and happy that you took on this challenge.
Please share a photo and your cake story once it is over. I would love to see and hear all about it and so would all of the visitors who come here to find ideas and get advice.
Thank you and the best of luck to you and your daughter.