How To Make Sugar Paper: Easy Recipe
Sugar sheets make a beautiful and unique addition to any cake. Knowing how to make sugar paper will take your cake decorating skills to the next level. They provide an elegant look, giving your cakes a professional look.
Equipment
- Kitchen scale
- Large mixing bowl
- Sifter
- Silicone mat
- Rolling Pin
- Pizza cutter or sharp knife
- 1/4 or 1/3 inch separators
- Frosted Cake
- Spray bottle with water
Ingredients
- 60 grams corn syrup
- 1 teaspoon Tylose Powder
- 200 grams superfine sugar or granulated sugar if you are unable to find superfine
- 1-3 drops gel food coloring
- Cooking spray or oil
Instructions
- Weigh the Ingredients - Carefully weigh out the corn syrup and sugar using a kitchen scale. Measure out the tylose powder.
- Combine Sugar and Tylose Powder - In a large bowl, use a sifter to combine the sugar and tylose powder. This will ensure that the ingredients thoroughly combine.
- Add the Food Coloring to Your Corn Syrup - Add your choice of gel food coloring to the corn syrup. Use a spoon or whisk to thoroughly blend the two.
- Combine the Sugar Mixture With the Corn Syrup Mixture - Mix all the ingredients together in a large bowl using a rubber spatula. Make sure all the color is evenly dispersed.
- Add Sugar Paper to Silicone Mat - Lightly grease your silicone mat with cooking spray or a neutral-tasting oil. Add your separators, if desired, and begin rolling out the sugar paper.
- Cut the Sugar Paper - Using a sharp knife or pizza cutter, cut the sugar paper into the shape you would like for your cake decorations. If desired, add any additional coloring or designs you want to the sheet.
- Allow the Sheets to Dry - Allow the sheets to dry at room temperature overnight, or for 6-12 hours. Drying time will vary based on the humidity. The more humid your house, the longer it will take to dry.
- Add the Sheets to Your Cake - Carefully add the sheets to your frosted cake. If you are having problems with the designs sticking, lightly mist the frosting. Frosting that is slightly wet will help the sheets stick better.
Notes
The sheets can be kept at room temperature for 1-3 months. Store the sheets in an airtight container. When ready to use, simply add them to your baked goods.
Sugar sheets should not be kept in the fridge or freezer. Cold air will cause them to wilt and fall apart, making them unusable.
In addition, heat will cause the sheets to melt or wilt. It is best to keep them in temperatures between 60-75 degrees Fahrenheit.
The sugar sheets are fragile, so be careful when working with them. You can make them any color you like or even make them multi-colored if you like. Alternatively, you can also leave it white and draw on it with edible markers.
If you don’t have any silicone baking mats, you can use parchment paper instead. The parchment paper will work just as well as the silicone mats.
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