Thursday, September 12, 2013

Experimenting

One day when I was in my local dollar store I stumbled upon Wilton's Sugar Sheets.  I had seen them before in my usual cake baking supply store but never had a reason to purchase them.  At those prices, it seemed silly to just buy them to play around but for a dollar it was well within reason.

Today's post is a test of Sugar Sheets and a tutorial on how to work with caramel as a filler instead of the usual butter cream filling.









I just used boxed cake mix & canned frosting for this little gem. But here's what else you're going to need to copy what I've done here.





1 pkg Wilton Sugar Sheets (fyi - there's only 1 roughly 8.5 x 11 sheet per package)
1 container Caramel
Handfull of Chocolate chips







1. Bake your cakes as normal and let completely cool.
2. Level the tops and put the first layer on your cake tray.
3. Make your fav icing or pull out that can!  If using the canned icing I recommend that you give it a whip with the mixer.  You can double the amount and it makes the icing fluffier.
4. Put a small amount of icing in a piping bag with a #12 round tip. Pipe a dam around the edge of the top of the first layer.



5.  Spoon the caramel into the centre of the dam - use as much or as little as you like.








6.  Add the second layer of cake and lightly press down to seal both layers together.

7.  Ice the top and sides of your cake with about half of the remaining icing.  You're definitely going need some for decorative edging.

8.  Measure the height of your cake - I just held up the sheet to the cake and marked with a small slit of both edges, roughly where it needed to be.  For less seams use the sugar sheet length wise.

9.Use a pizza cutter and a straight edge to cut the sheet.  Remove the cut piece from the plastic backing and gently press into the sides of the cake.

NOTE:  Keep the sugar sheet in the packaging & seal it (it does has a zipper seal) when you're not using it or it will dry out and get crumbly.  Once on the cake the icing will keep it moist enough.

10. Repeat step 9 until you have enough to go around your cake.  If needed use a little icing to "glue" the edges down.






11.  Add a decorative edging to cover up the raw edges at the top & bottom.  And finish with some fun curly Q's and the chocolate chips.






I loved using Wilton Sugar Sheets!  It was fun and easy to handle while still making a beautiful cake.  If you're ever in a crunch to make a special cake I highly recommend them.

Stay Sweet!
Tammy