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Topic: Sugar Sheets - about to try them
Spooky_789 05/14/2011 6:22 PM
I bought a purple sugar sheet. I didn't buy any of the cutters as I plan to free-hand zebra stripes. My best friend asked me to make a 9" round cake for her daughter's birthday. She (the daughter) wants the cake to be purple, white frosting, with purple zebra stripes. Since I'm pretty darned new to cake decorating, I'm not even going to try fondant yet. So when I saw these at Hobby Lobby, I thought that might be a great way to cut out the stripes.

Have you used these yet? Any tips for free forming shapes?

Thank you!
MARIEJ 05/14/2011 7:47 PM
I have used them !!

I think for what you have in mind, you should find them fairly easy to use !! I would suggest cutting the sheet before you take it off the backing paper though + it would be a whole lot easier for you !!

I would also suggest to put it onto the buttercream while it is still a little 'sticky', ie hasn't fully crusted !!

Good luck, can't wait to see a picture of it !!
Spooky_789 05/14/2011 8:35 PM
Thanks for the advice! I will be sure to leave the backing on when cutting them. Do you think using scissors would be fine or should I get an exacto knife?
ladycatisadiva 05/16/2011 8:54 AM
Let us know how much you like them/dislike them? Are they better/not as good as using Fondant?

Give us as much feedback as you can. Thanks.
Ccarredia 05/16/2011 8:50 PM
This is my first try with sugar sheets. I measured and cut them while on the backing. It easier to use a stiffer paper for your pattern and cut around it. I found that a little dab of buttercream or water on a brush helps seal seems--but be careful as some of the color may run or get on your fingers as you work so it could smear a bit. Adding embellishments was easiest with a thin line of buttercream before adhering to the surface. Don't pull the sheets too tightly around your cake since they will tear as it settles ovr time.
I like this flexibility and the taste was okay too. It is a nice and speedy alternative to fondant.
ladycatisadiva 05/17/2011 7:51 AM
Ccarredia, very nice indeed! Your purse cake looks fantastic. You did a great job. How long did it take you to do it with the Sugar Sheets as compared to the Fondant?

Do you get your monies worth for 1 sheet for 4.00? How likely are you to buy more of these sheets?

Thanks for all the info too.

Ccarredia 05/17/2011 8:21 AM
This seemed much faster than working with the fondant. Fondant might be a bit more flexible around curves though--but with patience it worked well. I only had to open package, cut to pattern,
peel off the sheet and place on the buttercream base. Once the cake was frosted it took at most, an hour and a half to complete.
This cake, based on 8" rounds, took almost two sheets, $8--but at Michael's I had my 40% off one item coupon--I bought over two weeks-used two coupons--saved $1.59 on each. Yes, I found it to be worthwhile.
I will buy more --hopefully more patterns will be released, but I will try the solid colors too!
sweetgrandma 05/17/2011 9:00 AM
Wonderful cake! Great news about using the sheets too! Thanks
ginnyl 05/17/2011 12:01 PM
Super looking cake..glad you had success with the new sheets, may pick up some tomorrow for a shower cake..
Spooky_789 05/20/2011 1:06 AM
Tonight I used the sugar sheets. They were surprisingly easy to use. I measured out how long I wanted my zebra stripes to be, then free hand cut the strips out off the sheet. I used approximately 2/3 of one sheet for this 9" round, 4" high buttercream covered cake.

I used tip 789 to coat the cake in Bunnywoman's buttercream frosting, waited for it to crust slightly, then used the viva papertowel method to smooth it out. I then immediately applied the sugar sheet strips to the cake, using a food safe brush to help smooth on the strips. Once applied, I piped dots around the bottom (tip 12) and then the top (tip 10), then wrote in the birthday message (tip 2).

This is only the sixth cake I've decorated so far. I got to say, this is the most professional looking cake I've done to date, with obvious room for improvement.

Thanks for looking and good luck with the sheets. I did taste a small piece, and itself really has no taste. I'd be curious to see what it tastes like once it has been on the buttercream for a while.
spotsmom 05/24/2011 12:13 PM
Sppoky789 & Ccarredia - Your cakes look Awesome!! I have a Zebra/Hot Pink Birthday cake to do this weekend and I was alittle afraid of it because I have not worked much with Fondant. After seeing your cakes, I am thinking about asking my friend if we can try these Sugar Sheets instead of Fondant. What do the Sugar sheets taste like? Were do you find this Crusting Buttercream Recipe. I have read alot about it and would really like to try it.
spotsmom 05/24/2011 12:14 PM
Oh, 1 more question. Can the Sugar Sheets be refrigerated?
sbrisbois2 05/24/2011 1:14 PM
How much does each sugar sheet sell for in the US/ Regular price, no sales. Thank you
ladycatisadiva 05/24/2011 1:17 PM
$4.00 per sheet! Right now at Michaels you can get them for buy 2 get one free.
sbrisbois2 05/24/2011 1:20 PM
What a difference a border makes. They sell for $9.95 each in Canada
ladycatisadiva 05/24/2011 1:49 PM
Per sheet?
sbrisbois2 05/24/2011 1:56 PM
Yes, then there is the 40% off coupon. Not very affordable.
Spooky_789 05/24/2011 10:17 PM
To me, the sheets didn't have much of a taste. I haven't tried them once they were on the buttercream. I used Bunnywoman's buttercream recipe for the cake I posted pictures of. Since I was using scissors to cut them out, they were very easy to work with.

You do NOT need to refrigerate the sheets once you open the package. Just put the unused sheet back in the package, seal it well, and put it somewhere you won't smash it on accident (to prevent tears or kinks).
spotsmom 05/25/2011 9:38 AM
I was just wondering if you can refrigerate your cake after you apply the Sugar Sheet decorations. I have been told that Fondant cannot be refrigerated because it will get gooey. Does refrigeration have the same effect on the Sugar Sheets as it does with Fondant.
ladycatisadiva 05/25/2011 11:59 AM
I think you would be fine for 2-3 days after decorating, but if they are similar to frosting sheets then they will probably melt into the buttercream or the fondant after several days.

Opinion only! Not sure!