Hey everyone and welcome to my channel Cakes by MK
Today I'm going to show you guys how to achieve this crazy cake trend which is going on at the moment
Which is called the sugar sheet technique, and you end up with a gorgeous cake like this
So stay tuned and I hope you guys enjoy this video
So the first step to making our sugar sheet today is coloring our sugar
So what I've got here is two cups of white granulated sugar
and I'm going to mix that with about two drops of this really beautiful peach color which I'm wanting my sugar sheet to be today
and a really easy way to do that
is to put our sugar into a snap lock bag
and then put the drops of colouring in and then just move it around with our fingers
until all the sugar is completely covered
So now I'm just going to close up my bag make sure that the air is all out
Make sure it's closed really tight
and then you're just going to use your fingers to move all the sugar around
Alright so once our sugars all nicely mixed the next step is to mix it with some glucose syrup
Now today I've got 4 tablespoons of glucose syrup
and what I've done is I've just put it into the microwave for about 10 seconds
Just so that it becomes a little bit more liquid so that it's easier to mix in with the sugar
and I'm going to start off by mixing those two together with a spoon
Now once it's mostly mixed the next thing that I like to do is to just get
my fingers in there and I find that that's the easiest way to make sure that the
sugar and the glucose is evenly mixed
so once you've mixed it and it's come to kind of like a sandy texture then that
means that we're now ready to roll it out
Now it is quite sticky, so you've probably got quite a bit on your hands
so i'm just going to wash my hands and then we'll be back to roll it out
My hands are all clean now and we're ready to roll out our sugar sheet
Now one thing to keep in mind when rolling out
your sugar sheet is that you don't want to roll it out too thin and the reason
for that is because this is a sugar mixture so in places which have high
humidity it does have a chance of wilting and so if we make it a little
bit thicker then it's less likely to wilt so what I'm going to do now is I'm
going to go ahead and put my mixture onto a piece of baking paper or
parchment paper you can even do this on a silicon sheet anything that's
nonstick and then I'm basically gonna put another sheet of baking paper on top
and then I'm gonna roll it out with a rolling pin
and what you want to do is just start gently rolling it out
Now what you want to do when you've rolled it out is you want to go ahead and make sure that
there's no pieces which have been completely removed from the main sugar
sheet and if there are any pieces like that you can just use your fingers to
reattach it and then go over and roll it once more
So our sugar sheet is all rolled out and now we're ready to harden it up so that we can put it around our
cake. Now this part of the process I've gotten wrong so many times but through
trial and error I finally found a method which seems to work for me so I really
hope it works for you guys as well so basically what I'm going to do is I'm
going to let this air dry for one hour and then I'm going to put it into the
oven for 12 minutes at 50 degrees so a really low temperature and then I'm
going to take it out let it completely cool and then we'll be back to wrap it
around our cake
Our sugar sheet is out of the oven now and fully cooled it was
cooling for about half an hour and now it's ready to wrap around our cake so
you can go ahead and feel the sugar sheet and if it seems like it's
malleable enough to move but it's not going to break then that's when you know
that it's ready to wrap around your cake so what I've got here is a pre iced cake
it's a small 6-inch cake and it's got American buttercream on it now this is
another crucial step to making sure that your sugar sheet does not fall apart and
that is to make sure that you use an icing which doesn't release a lot of
moisture so if you're using a buttercream you want to use an American
buttercream because it has a crusting around it whereas if you try it with you
know a Swiss meringue buttercream which I have done before it just doesn't work
I mean it's okay if you're only putting the you know sugar sheet on the edges
then it will stick to the sides but as soon
you get it any bit higher than the top of the cake then those kind of edges just
start to wilt in and it's not very good so you want to stick to an American
buttercream or a fondant or a ganache something like that which is going to
you know sit pretty well so what I'm going to do next is I'm going to cut a
line out at the bottom of our sugar sheet and that's gonna be the part of
the sheet which sits at the bottom of the cake so that we have a really nice
straight bottom on our cake now another thing to keep in mind is that you don't
want your sugar sheet to be too high above the top of your cake and the
reason for that is because if you are stuck in unfortunate weather where it's
really humid then what's going to happen is that your sugar sheet will wilt in
so the closer we keep it to the top of our cake then you know the less likely
it is that the wilting will happen now the way that I'm going to make sure that
my sugar sheet is not too high is that I'm going to use my cake cake scraper
which has got measurements on it to measure the height of my cake and then
I'm going to use that to measure the height that I want on my sugar sheet so
that it's just a little bit higher above the top of the cake
so my cake is about ten centimeters so I'm gonna go for maybe about eleven and a half
centimeters on my sugar sheet
and now I'm just using my cake scraper to line out a straight line and then
I'll go ahead and cut it out
all right now I've got my sugar sheet cut out and
now we're going to wrap it around our cake
now you just want to be really
gentle when doing this because you don't want to break the sugar sheet so just
gentle starting from the front and bringing it back with your hands
so our sugar sheet is nicely wrapped around our cake now
now my one didn't actually make it all the way around but again this is a stylistic
choice some people prefer to have it open there and then kind of you know
decorated up the top and put things around but if you would prefer to have
your cake completely covered in the sugar sheet then just increase the
quantity that I mentioned before when we're making our initial sugar
mixture and then you should roll it out and have enough to completely wrap
around your cake now to finish off I've got some gold metallic paint and I'm
going to use that to paint the tips of the sugar sheet
all right so I finished the tips on my sugar sheet now one thing to keep in
mind is not to have too much paint on your paintbrush otherwise you run the
risk of the paint coming down onto the sugar sheet like it has on mine but yeah
apart from that you guys can go ahead and continue to decorate this in
however way you like you can put flowers on top you can put sprinkles,
chocolate decorations, whatever you like. But yeah that's pretty much it so I hope
you guys enjoyed this video please like and subscribe for more videos like this
and thanks again for watching Cakes by MK.
hey everyone thank you so
much for watching this video don't forget to check out my blog at www.cakesbymk.com
which I will post a link to below and on there I've got the full recipes and instructions to the
different things that I make on my youtube videos and I'll also be
regularly updating links to different baking products that you can purchase
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see then please leave me a comment below or on my Instagram and Facebook pages
which I will also link below thank you guys again and I'll see you next time