Sugar Sheet Technique
Print Pin VideoThis recipe is designed to withstand humid weather, so your sugar sheet stands the test of time!
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.
Ingredients
- 2 cups (450 g) white sugar
- 2 tsps tylose powder
- 4 tbsp glucose syrup
- 2-3 drops (2-3 drops) gel food colour
Instructions
- 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!
Video
Notes
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.
Nutrition
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.
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