How To: Sugar Sheet Cake
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Smooth down your sides. I used the Ester Hound Comb!
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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
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
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.
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FYI for serving: sugar mixture will eventually harden (~12+hrs)- but breakable like a chocolate bar.
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