Sugar Sheet Technique - Recipe & Video
Updated: Aug 20
UPDATE: If you're looking for a stronger sugar sheet that can withstand humid weather for longer, then check out my updated recipe/video for the sugar sheet technique! :)
So if you're a member of the worldwide caking community, then you'll know that this new sugar sheet technique is becoming the cake trend of 2020! The best thing about it is that it only requires three inexpensive ingredients and is totally achievable right in your own kitchen at home!
If you're interested in trying out this technique or just want to observe how this magical sugar sheet comes together, then you can watch my video on YouTube which I have linked below, where I share some tips and tricks on getting your sugar sheet right! I also have the full recipe with instructions below :)
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.
- 2 cups (400g) of granulated white sugar
- 4 tablespoons (80g) of glucose syrup
- 2-3 drops of gel food colouring
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 YouTube video for 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 (122°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!
- 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 (an American 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.
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this technique out, so don't forget to tag me on Instagram! :)
Thanks for reading!