Applying Sanding Sugar To Wedding Cakes: A Step-By-Step Guide

Sanding sugar is a great way to add some sparkle to your wedding cake. It is a coarse sugar that does not melt at normal baking temperatures, making it perfect for creating a crunchy, caramelized coating. When applying sanding sugar to a cake, it is important to use a thick layer of frosting as a base. This will help the sugar adhere and create a more even coating. You can use a variety of frostings, such as buttercream, cream cheese, or royal icing, but it is important to avoid frostings with high moisture content as they can cause the sugar to dissolve. Once the frosting is ready, simply sprinkle or roll the cake in the sanding sugar, being careful not to overlap your starting point to avoid mixing colours. For a more controlled application, you can use a brush to apply gum glue or piping gel to the cake before adding the sugar. This technique works well for both fondant and buttercream-covered cakes and can be used to create detailed designs with multiple colours.

Using a shaker to apply sanding sugar to a fondant-covered cake

To apply sanding sugar to a fondant-covered cake using a shaker, start by brushing the cake with gum glue or piping gel. Gum glue can be made by mixing piping gel with a small amount of gum powder. You can also use glitter gel as an alternative.

Next, take your chosen sanding sugar and apply it to the cake using a shaker. Keep your free hand close to the cake to catch any leftover sugar. The thickness of the sugar will depend on how evenly you brush on the gum glue. You can also use a large brush to apply the sugar if you don't have a shaker.

If you are applying multiple colours of sanding sugar, it is best to let each colour dry completely before applying the next one. This will prevent the colours from mixing. You can also use a piece of paper to shield the previous colour while applying the next one.

It is not recommended to use water to apply sanding sugar to a fondant cake, as water can cause the fondant and sugar to become goopy and form clumps.

How to make your own sanding sugar

Making your own sanding sugar is a fun and easy way to add some sparkle to your baking. You can make it in any colour and quantity you like, and it will keep for years. Here is a simple guide on how to make your own sanding sugar:

Ingredients and Tools:

You will need granulated sugar, food colouring (liquid or gel), a zip-top bag, a baking sheet, and parchment paper. You can also use a food processor and a fine mesh strainer or sifter if you have them.

Instructions:

Start by preheating your oven to a low temperature (around 120°C/250°F). Then, measure out your sugar—around 1/2 to 1 cup per colour. Place the sugar in the zip-top bag and add your food colouring. Use less for a softer colour—one drop at a time for gel food colouring, and a capful for liquid food colouring. Seal the bag and mix the sugar and colouring together from the outside of the bag, pressing down to break up any clumps, until all the sugar is coated.

If you are using a food processor, add the sugar and food colouring and mix on high speed for 30 to 45 seconds.

Next, spread the sugar out in a thin layer on the parchment paper-lined baking sheet. Bake for around 10 minutes. Then, remove from the oven and let it cool for about 15 minutes. Finally, break up any remaining clumps and store your sanding sugar in an airtight container.

Tips:

If your sugar seems too wet, you can add a small amount of cornstarch to absorb the excess moisture. You can also add a bit of cornstarch if you want a softer colour. Store your sanding sugar in airtight containers or decorative jars. You can also re-use jars from other sprinkles.

Now you have your very own sanding sugar, ready to decorate cakes, cupcakes, cookies, and more!

Applying sanding sugar to buttercream frosting

Applying sanding sugar to a wedding cake with buttercream frosting is a fun and creative way to decorate your cake. Here is a step-by-step guide to achieving the best results:

Prepare the Cake:

Start by baking your cake layers as per your chosen recipe. Once the cakes are baked and cooled, use a serrated knife to level each layer. Then, assemble the layers by adding buttercream frosting between each layer.

Create the Crumb Coat:

Use a spatula to frost the exterior of the cake. This first coat, known as the crumb coat, will look messy, but it is an important step to seal in the crumbs. Refrigerate the cake for at least an hour to allow the crumb coat to set.

Apply the Final Coat of Frosting:

Once the crumb coat is firm to the touch, add a thick second layer of frosting. Smooth it with a spatula and return the cake to the refrigerator. This final coat should look smooth and pretty.

Prepare the Sanding Sugar:

While the cake is setting, it's time to prepare your sanding sugar. If you're making your own coloured sugar, place one cup of organic cane sugar in a sealable bag or bowl. Add one to two drops of gel food colouring and mix until the colour is thoroughly combined. You can also add a pinch of cornstarch to dry out the sugar and prevent it from melting. Repeat this process for each desired colour.

Line a baking sheet with parchment paper and pour the coloured sugar onto it. Use a rolling pin to break up any clumps, then bake at a low temperature (around 120°F) for about 10 minutes. Allow the sugar to cool, then use the rolling pin again to break up any remaining clumps.

Decorate the Cake:

Remove the cake from the refrigerator and use scissors to cut the cardboard cake round so that it is even with the edge of the cake. Transfer the cake to the freezer for about 15 minutes. This will help the frosting firm up without freezing the cake.

After 15 minutes, remove the cake from the freezer. Slowly roll the cake in the sanding sugar, being careful not to overlap your starting point to avoid mixing colours. Place the cake on a plate or stand, securing it in place with a bit of buttercream between the cardboard base and the surface.

For the top of the cake, pour the sanding sugar directly onto the cake and gently level it with the backside of a spoon or spatula.

Storage and Display:

Sanding sugar will melt over time when it comes into contact with moisture, so it is best to store your cake at room temperature. If you need to store it in the refrigerator, be aware that condensation will cause the sugar to melt.

Enjoy your beautifully decorated wedding cake!

Using sanding sugar on cupcakes

Preparing the Sanding Sugar:

Firstly, you'll need to prepare your sanding sugar. You can buy pre-made sanding sugar, or you can make your own by colouring regular sugar. If you want to make your own, you'll need coarse sugar (such as turbinado or AA-grade large crystal coarse sugar) and food colouring. You can use either gel food colouring or liquid food colouring, but gel food colouring tends to result in a much more vivid colour and doesn't break down the sugar as easily.

If using gel food colouring, put a small amount on a spoon and mix it with a few drops of water. Be careful not to use too much water, as this can cause the colour to not stick to the sugar. Carefully stir the coloured water into a bowl of sugar, mixing thoroughly. Shake the bowl occasionally to properly disperse the colouring. Let the bowl sit in a cool, dry area for at least 10 minutes to allow the colour to dry.

If using liquid food colouring, add about 4-10 drops directly to the bowl of sugar and mix thoroughly. Shake the bowl to disperse the dye. If you want to make rainbow sugar, add a few drops of different colours randomly to the bowl and quickly stir it up, being careful not to blend the colours together. Let the bowl sit in a cool, dry area for about 5-10 minutes to allow the colour to seep in and dry.

Preparing the Cupcakes:

When you're ready to decorate your cupcakes, prepare your frosting. A basic American buttercream works well because of its low moisture content. You can find many buttercream recipes online, but a simple recipe includes 2 cups of unsalted butter, 2 cups of powdered sugar, and 1 tablespoon of vanilla extract. Beat the butter on low speed for 1 minute, then gradually add in the powdered sugar and vanilla extract, beating until smooth.

Once your frosting is ready, pipe it onto your cupcakes. It's important to work quickly, as you want the frosting to still be wet when you apply the sanding sugar. Immediately after piping the frosting, cover the cupcake with sanding sugar. You can do this by dipping the cupcake into a bowl of sanding sugar, or by sprinkling the sugar over the cupcake with your hands or a spoon.

Storing Your Cupcakes:

Sanding sugar will melt over time when it comes into contact with moisture, so it's important to store your cupcakes properly. Avoid storing them in the refrigerator, as the condensation will cause the sugar to melt. Instead, keep them at room temperature in a cool, dry place.

And that's it! You now have beautiful, sparkling cupcakes that are sure to impress your family and friends. Get creative with different colours and patterns, and enjoy the sweet taste of success!

Applying multiple colours of sanding sugar

Firstly, you will need to prepare your sanding sugars. You can buy pre-coloured sanding sugars, or you can make your own. To make your own, add granulated sugar to a food processor with your chosen gel food colouring. Mix on a high speed for 30-45 seconds. If you don't have a food processor, you can use a zip-top bag. Pour the sugar into the bag, add the colouring, seal the bag, and then squish the gel until the sugar is evenly coated.

Next, you will need to prepare your icing. A standard American buttercream is a good choice, as it has a low moisture content, and the sugar will adhere well. Pipe a few cupcakes at a time and cover them immediately with the sugar, as you don't want the icing to crust over.

Now, for the application of multiple colours. One method is to let each colour dry completely before applying the next. This method is time-consuming but effective. Apply the icing, cover with the first colour, tap off the excess, and then let it dry completely. Repeat this process with each colour, making sure to use a clean brush to brush off any stray crystals before applying a new colour. This method is good for creating stripes or other patterns.

Another method is to use a piece of paper as a barrier between the colours. Hold the paper over the line between colours to prevent the sugar from getting on the other section of the cake. This method is better for creating curved designs.

Finally, you can try the "sugar dip." This method is best for cupcakes or cookies. Prepare your icing, dip your treat into the first colour, and then let it dry. Repeat this process with each colour, dipping a smaller section each time to create an ombre effect.

Frequently asked questions