I am making a four tier stacked, and have not used the product before....will the sugar eventually just melt into the cake? It's not the sanding sugar, nor the rock sugar, but the crystal sugar. I would love to hear how some of you have used this! Thanks in advance!
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Yes, it is the sparkling! I did a trial run on the cake and icing, because for various reasons I will not be able to refrigerate it....I have to go from cool room to cool room.....so I frosted the cake, sprinkled the sugar and waited to see how long it took to melt into the buttercream. It's been 5 hours or so, and it is still sparkling, so I think that I will frost and sugar the cake the morning of the wedding ( which takes place at 2:00 pm that day) and transport it to the venue, sprinkle more on and call it done ( and hope for the best!) Thanks for your input! This is my first time on the forum.
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