Crafting Sugar Wedding Bells: A Step-By-Step Guide

Sugar wedding bells are a fun and creative way to celebrate a wedding or bridal shower. They can be made by baking a type of butter cookie, or by moulding sugar. To make moulded sugar bells, you will need granulated sugar, food colouring, and bell-shaped moulds. The sugar is mixed with a small amount of water or raw egg white, packed into the moulds, and then turned out and left to harden. For butter cookie bells, a simple dough is made from butter, egg, lemon zest, flour, and baking powder. This is rolled out, cut into circles, and then folded into a bell shape. The moulded or baked bells can be decorated with glitter, dragees, or ribbon, and filled with treats or small gifts.

Mixing the sugar with water or egg whites

Firstly, prepare your ingredients. You will need 4 cups of white granulated sugar and either water or raw egg whites. Food colouring is optional, depending on your desired design. It is important to note that using egg whites may cause the bells to turn yellow if stored for an extended period.

Next, combine the sugar and liquid ingredient in a suitable container. The exact amount of liquid required may vary, so it is important to add it gradually and mix thoroughly after each addition. A good way to test the consistency is to pick up a small handful of the sugar mixture and crush it in your palm. Open your hand and bounce the sugar blob gently. If it stays together, the consistency is correct. If it falls apart, you may need to add a little more liquid. However, be careful not to add too much, as this will make the mixture too wet and difficult to work with.

Once you have achieved the right consistency, you can add food colouring to create your desired effect. Mix the colouring thoroughly to ensure an even distribution of colour.

At this stage, your sugar and liquid mixture is ready for the next step in creating your wedding bells. Remember to work quickly and efficiently, as the mixture will start to harden over time.

By following these instructions and taking your time, you will be able to create beautiful and durable sugar wedding bells.

Packing the sugar into moulds

To pack the sugar into your moulds, start by mixing your sugar with food colouring, if desired. You can also add raw egg whites or water to the sugar to help it set. To test if your mixture is ready, pick up a small handful and crush it in your palm. Open your hand and bounce the sugar blob—if it stays together, it's ready. If it falls apart, it's not wet enough, and if a lot of sugar sticks to your hand, it's too wet.

Once you're happy with your mixture, it's time to pack it into your moulds. Firmly pack the sugar into your chosen moulds, making sure there are no gaps or air pockets. Level the top of the mould by scraping off any excess sugar with the flat side of a knife. Turn the mould over and gently tap it to release the sugar bell onto a piece of wax paper. Repeat this process until you've used all of your sugar mixture.

Now it's time to let your sugar bells harden. Wash your moulds and leave the sugar bells to set for at least 30 minutes. The longer you leave them, the harder they will become. If you're in a hurry, you can put them in the oven to speed up the hardening process.

Once they're hard enough, it's time to hollow out your sugar bells. Using a small spoon, carefully scoop out the centre of each bell, leaving an outer shell that's about 3/8" thick. Be gentle to avoid breaking the delicate sugar bells. You can use the sugar you scoop out to mould more bells or create other shapes.

Removing the centre of the sugar mixture

To remove the centre of the sugar mixture, you will need to let the sugar bells harden first. Place them in the oven to harden quickly, then remove them and set them aside to cool. This should take around 30 minutes.

Once the sugar bells have hardened, use a small spoon to gently scoop out the centres of the sugar bells. Take care not to make the outer shell too thin—aim for an outer shell that is approximately 3/8" thick. If the sugar starts to crumble, it may be a sign that your sugar mixture is too dry. To remedy this, add a small amount of water or raw egg white to the mixture and combine before continuing to scoop.

You can reuse the sugar mixture that you scoop out to mould more sugar bells. Simply pack the sugar mixture into your moulds, level the tops with a knife, and turn them out onto wax paper. Repeat this process until all of the sugar has been used.

Let the newly moulded sugar bells harden for 30 minutes before attempting to remove their centres.

Drying the sugar bells

Drying your sugar wedding bells is a crucial step in the sugar-making process. Without it, your bells could end up with unsightly discolouration and clumping, which is far from ideal for a wedding! Here is a detailed, step-by-step guide to achieving the perfect dry:

Firstly, it's important to understand the science behind the drying process. Drying sugar involves removing liquid from a solid substance through the application of thermal energy, causing a phase change. This is typically done using a sugar dryer, which employs a counter-current airflow configuration. This process is necessary to ensure the sugar doesn't stick together and to maintain its pristine appearance.

The moisture content of sugar should be reduced to a safe limit of 0.04%. Sugar discharged from a centrifugal machine typically has a moisture content of 0.1% to 0.4%, so this needs to be lowered. Higher moisture content leads to the growth of microbial organisms, causing the sugar to deteriorate and change colour.

There are several types of industrial dryers that can be used for this process, each with its own advantages:

• Rotary Dryers: These are suitable for a variety of sugars and can handle a wide range of feed conditions. They are also available in stainless steel, which is a requirement for food production facilities.
• Vibrative Dryers: These consist of a frame divided into two chambers, one for drying air and the other for the sugar.
• The Rotary Drum Dryer: A common choice in production plants due to its simple structure.
• The Fluidized Dryer: This type of dryer has three chambers for drying, distributing hot air, and cooling the sugar.

Once you've selected your equipment, the actual drying process can begin. Here's a general overview:

• Load your sugar wedding bells into the dryer, following the specific instructions for your chosen equipment.
• Apply heat to the sugar, using one of the energy input methods: conduction, convection, or radiation.
• Maintain the dryer at the appropriate temperature for the required amount of time. The exact temperature and duration will depend on the type of dryer and the amount of sugar you are drying.
• During the drying process, keep in mind that it occurs in three phases. In the first phase, heat is transferred to the product and free moisture is removed. The second phase is the constant rate period, where the rate of evaporation remains relatively constant. In the third phase, the migration of moisture from the inner sugar particles to the surface becomes the limiting factor, and evaporation slows.
• After drying, the sugar should be cooled to ambient temperature (35°C to 40°C). This is important because hot sugar is hygroscopic and will absorb moisture from the atmosphere, leading to lump formation.

By following these steps and maintaining the appropriate conditions, you can ensure your sugar wedding bells are perfectly dried and ready for their big day!

Filling the sugar bells with treats

Filling sugar wedding bells with treats is a fun and creative way to add a personal touch to your special day. Here are some detailed instructions to help you fill your sugar bells with treats:

• Choose your treats: Select small candies, chocolates, or other edible treats that will fit inside the sugar bells. You can also opt for themed treats in your wedding colours or go for a variety of treats to surprise your guests.
• Prepare the sugar bells: Before filling, ensure your sugar bells are completely dry and hardened. This is crucial to prevent your bells from crumbling or breaking when filled. Allow them to air dry overnight or place them in a cool oven to speed up the drying process.
• Fill the sugar bells: Using a small spoon or funnel, carefully fill each sugar bell with your chosen treats. Take care not to overfill, as this may cause the bells to break or become too heavy. Leave some space at the top of each bell for the treats to move around and create a pleasant sound when shaken.
• Add a special touch: Consider adding a surprise item to each bell, such as a personalised message, a small gift, or even a lucky charm. This will make your sugar bells even more unique and memorable for your guests.
• Seal the treats: To prevent treats from falling out and to maintain freshness, seal the opening of the sugar bells with a thin layer of melted chocolate or icing. Allow this to set completely before handling or packaging the sugar bells.
• Display and packaging: Your sugar bells can be displayed individually at each place setting or grouped together in a decorative basket or container. Wrap each bell in cellophane, tulle netting, or a sheer fabric of your choice. Finish with a ribbon or bow that matches your wedding colour palette.

By following these steps, you can create beautiful and delicious sugar wedding bells that will delight and surprise your wedding guests. Enjoy crafting and filling these edible treats, and feel free to add your own creative touches to make them truly unique!

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