• cakesbymk

UPDATED Sugar Sheet Technique - Recipe & Video

Updated: Oct 5

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!



This new recipe has an added ingredient in it called tylose, also know as CMC. Tylose is a hardening agent, so it's going to strengthen up the sugar sheet so that it holds up without wilting.


Whether you're in humid weather or not, I would highly recommend using tylose as it adds that extra assurance that your sugar sheet will stand the test of time!


If you'd like to watch how this magical sugar sheet comes together, check out my YouTube video here!


YouTube video on how to make this gorgeous sugar sheet!



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 (400g) of white granulated sugar

- 2 teaspoons tylose/CMC

- 4 tablespoons (80g) of glucose syrup

- 2-3 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 first YouTube video on 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 10-15 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 (194°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 (an American 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.



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!

#cakesbymk #cbmk #sugarsheet #sugarsheettechnique #blog #cakes #cakedecorating

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