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    Sugar Sheet Technique

    The sugar sheet technique is probably one of the most striking cake decorating techniques out there! Using only 4 ingredients, it comes together relatively easily and adds that wow factor to your cake!

    Sugar sheet technique shown on a cake

    Will the sugar sheet last in humid weather?

    Now the problem with sugar sheets is that they’re made out of sugar. This means their structure can be compromised when placed in/or exposed to humid weather. As a result, they can wilt/bend if they extend above the top of your cake and are unsupported.

    After some trial and error, I found a recipe that could withstand the test of time.. and heat! This recipe has an 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!


    Can I make it the day before decorating my cake?

    Because the sugar sheet hardens up quite quickly, you unfortunately cannot make it ahead of time. This is because the sugar sheet will be too hard to wrap around your cake, and will break. You can soften it up by using a blow torch, but I’ve never tried doing this to a whole sugar sheet before!


    Sugar sheet technique shown on a cake

    Sugar Sheet Technique

    This recipe is designed to withstand humid weather, so your sugar sheet stands the test of time!
    5 from 5 votes
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    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Resting Time: 45 minutes
    Total Time: 1 hour 3 minutes
    Servings: 1 6 inch cake (10cm high)

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.


    • 2 cups (450 g) white sugar
    • 2 tsps tylose powder
    • 4 tbsp glucose syrup
    • 2-3 drops (2-3 drops) gel food colour


    • Mix sugar and food coloring 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 video below for demonstration).
    • Transfer sugar mixture into a bowl and mix in the tylose until well combined.
    • Melt the glucose syrup slightly until it is a liquid texture by putting it into the microwave for 10-15 seconds (this may take a little longer depending on the strength of your microwave).
    • Mix the glucose syrup into the sugar using a spoon at first (as the glucose syrup may be hot). 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.
    • 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 using a rolling pin, 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.
    • 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.
    • Let the mixture air dry for 45 minutes and then place it into the oven for 8 minutes at 90 degrees Celsius (194°F).
    • Once the mixture is removed from the oven, use a sharp knife to cut a straight line on one end of the sugar sheet 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. See note 1 if your sugar sheet becomes too firm
    • Gently wrap the sugar sheet around your cake (see note 2). You can finish off the tips by painting them with an edible metallic gold/silver, and continue to decorate your cake however you like!


    YouTube video


    Note 1. If your sugar sheet becomes too firm to wrap about your cake and you feel like it's going to crack, then you can reheat it in the oven (again at a very low temperature as you don't want to cook the sugar sheet) or use a blow torch to soften it up.  
    Note 2. 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. I have tested the sugar sheet on Swiss meringue buttercream and it has worked fine, so if you decide to do this it should be okay, however I would stay clear of very soft frostings like whipped cream. 
    Note 3. Do not place the sugar sheet in the fridge, as they have high levels of humidity. 


    Calories: 1891kcal | Carbohydrates: 486g | Fat: 1g | Sodium: 85mg | Potassium: 8mg | Sugar: 448g | Calcium: 4mg | Iron: 0.2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: cake decorating, sugar sheet
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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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