AUTOPLAY
How To: Sugar Sheet Cake
9 steps
Smooth down your sides. I used the Ester Hound Comb!
1. Smooth down your sides. I used the Ester Hound Comb!
1
Measure out a ratio equivalent of : 180g Caster/Crystallized Sugar to 1 Tablespoon Corn Syrup.
2. Measure out a ratio equivalent of : 180g Caster/Crystallized Sugar to 1 Tablespoon Corn Syrup.
2
For this small cake I halved both quantities. Always use a scale!! Mix both up until homogeneous.
3. For this small cake I halved both quantities. Always use a scale!! Mix both up until homogeneous.
3
Use parchment paper because it will get sticky! Mold and shape to the length and design you wish.
4. Use parchment paper because it will get sticky! Mold and shape to the length and design you wish.
4
Wait two hours for one side to dry. Then flip over on another parchment paper. Wait another 2-6hours
5. Wait two hours for one side to dry. Then flip over on another parchment paper. Wait another 2-6hours
5
Longer you wait to dry, the sturdier it will be without being hard. Now mold it to the cake’s shape!
6. Longer you wait to dry, the sturdier it will be without being hard. Now mold it to the cake’s shape!
6
Mix alcohol and edible gold to add more detail.
7. Mix alcohol and edible gold to add more detail.
7
FYI for serving: sugar mixture will eventually harden (~12+hrs)- but breakable like a chocolate bar.
8. FYI for serving: sugar mixture will eventually harden (~12+hrs)- but breakable like a chocolate bar.
8
& Enjoy!
9. & Enjoy!
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