You are so humble you don't even have the arrogance of achieving 10k in less that a year . Tip: You should also do basic recipes such as cake recipes , frosting , cupcakes which would attract more people .
Thank you so much that's so kind of you to say :) I'm really grateful for the support I've received by each and every one of you! And thanks for the tips, will keep it in mind for future videos :)
Thank you for this wonderful recipe. For those that have asked (because I had the same question but didn't find a reply) I didn't have glucose so I used light corn syrup and it worked perfectly. I made mine deep navy blue and added a bit of gold disco dust in the sugar. It looks so pretty. Thanks again
I am making a cake for my sons graduation and he wanted chocolate. School colors are blue and gold. I was at a loss as to what to do but thanks to you and your amazing aids I got it! One layer with blue, one gold. So excited. Thank you!
Thank you. I tried this kind of wrap a week ago for a client with gum paste and I was so disappointed at the outcome. I am going to re-do this cake with your sugar sheet for the client as a surprise. Thank you thank you for sharing.
Great tip. I hadn’t heard of tylose before, thank you. Next time you might want to wrap the top tier first so that you don’t have to fit it inside the edge of the lower tier. 😉
You're welcome! :) And haha yes you are absolutely right, after watching the video I thought the exact same thing when seeing myself struggling a little bit 😂
I was also going to say to wrap the top tier first! Though ,a year there was a reason you did the bottom first and I was missing something! I’ve never seen this sugar sheet thing before, what an amazing effect it gives a cake! Totally blinging up the cake world!
Hi! I did your previous recipe for my niece’s birthday cake and when I tried to put the sheet around the cake it was very hard and just couldn’t use it. I then put it back in the oven and wrapped it around my cake while hot. It still broke off a piece but I managed to save most of it to wrap around the cake. My niece was ecstatic about her cake, but I’ll keep trying until I perfect it🫣☺️😁Love from South Africa
Hi U R a WONDERFUL person so clear with ur tips and teachings and u don’t have any attitude LOVE UR RECIPES AND WATCHING UR VIDEOS AND TRYING UR RECIPES 👌👌👌👌😋😋😋👍👍👍😘😘
Thank you so much for all you post. I came from ur kitchen tools to decorate cakes to most of your videos. You so calm and love your explanations. You great dear.
Hello from the USA; love your channel 💚 Not sure when you may see this, but 1 question, how does this cut?! Thank you for all you do. Very best wishes for your continued success. -- Judi
salaams.... i've tried this.... but the corn syrup seemed to be too little for me... next time i would weigh 80g instead... the sheet did wtap around the cake but it crumbled and i also put it on cream cheese sooooo bad idea lol.... i wanna say i LOVE your videos keep at it... and u are so beautiful inside and out Mashallah!
I really like the way you explain everything in detail 😊. I have one doubt I have a combination oven & the lowest temperature in my oven is 140°c. I am eager to try this sugar sheet technique. Can you please guide as to what should be the way to work it out in my oven. Thanks in advance 🙂. Keep up the good work 😃
Thanks Harshita! Glad you're enjoying the videos :). Hmm you could try leaving the sugar sheet in for a short amount of time (about 3 minutes or so) and then leave it out to set, but the best thing to do would be to just leave your sugar sheet to set on it's own without putting it into the oven. This will take longer but still works great. You will just need to check it often to make sure it's not getting too hard that you can't wrap it around your cake anymore. Hope that helps :)
You could try warming the oven up, and then shut it off and as it cools and reaches about 50 degrees you could leave the sheet in the after heat? If it makes any sense?
Thank you so much for this tutorial. I am a cake decorator in South Africa. And I tried this today and it came out so beautiful. If I could post a picture I would. Thank you so much again. You have gained a follower from South Africa 🇿🇦🇿🇦🇿🇦
Hello there :) I am so glad to hear this recipe worked out well for you. You're very welcome! Thank you so much for your support, and best wishes from New Zealand to South Africa :)
Sallamualeikum sister mashallah your work it's amazing mashallah Allah bless u with success may all protect u and your family so lovely of you ❣️💞 to share with this world Allah bless 💕
So basically u treated this sugar sheet like fondant by adding d tylose powder to firm up. Love d idea. Thanks for the info. BTW I would have done the top first as it would have been easier to apply. Just a suggestion. But love the video and the tips.
You make really engaging videos, I learned something here. It would be nice if there was a little more colour in your videos. You have a personality that would still highlight the project in front of you while having a slightly more colourful set.
Thanks! Gonna try this for the weekend and cut little windows into it to display some items for an 18th birthday cake. Didn’t think to use cmc! Will give it a go.
Thanks Melissa! The cake in this video is a small 6 inch and 4 inch tiered cake (at 2 layers per tier). I would charge about $150 NZD for the cake in this video :)
Amazing!❤️ could I make the cake with the sugar on 1 day in advance and store it in the freezer overnight? Or how/where would you recommend to store it wou the sugar don’t gets humid and breaks?❤️
Thank you! :). You could make it in advance and place it on the cake, however you cannot refrigerate the sugar sheet, so once you place it on the cake you won't be able to place the cake in the refrigerator. If you stay in a humid climate and you need to keep the cake refrigerated, then the best thing to do would be to place the sugar sheet on the cake close to when you will be using the cake for whichever event you have made it for. Hope that helps :)
@@lyndavid8684 tylose is a powder that helps to harden fondant and the sugar sheet. I got mine from Amazon. Also glucose syrup or glucose liquid is the same as corn syrup. I live in Northern Ireland so i tend to use Amazon for a lot of my cake stuff. Also, Dr Oetker do a tube of glucose liquid. Hope this helps you
Hi MK, First of all i really loved watching your video And really excited to try the sugar sheet I have a question since i m not using buttercream for frosting instead i am using mascrpone cream cheese frosting Will my sugar sheet still stick to it?
Hi Ruth! Yeah so in most places they're the same thing, and although I haven't tried it with corn syrup myself, others have commented that they have with success so you should be fine. All the best with the cake this weekend :D
Hi there! I really enjoy your videos and was wondering if you knew if you could later more than one sugar sheet around a cake? I’m going for a fire effect and was trying to think of a way to incorporate all the reds, yellows, and oranges around it with the sugar sheet because I adore the look! Thank you and have a wonderful day! ^^
Hi there! So glad to hear you're enjoying the videos :D. Ohhh that sounds like such a cool idea! You could totally do that, you may just need to add some edible glue/piping gel onto each layer of the sugar sheet to help them stick to one another :)
Thank you for taking the time to share your knowledge. 🙏 Can I store the cake in the refrigerator once the sugar sheet is on? Will the sugar liquid if it sits in the fridge? How long can the cake be out at room temp with the sugar sheet on? How do you cut the cake? Does the sheet have to be removed in order to cut the cake? Thank you
Hi there! You're welcome - hope that it is helpful :) To answer your questions, unfortunately the sugar sheet cannot be placed in the fridge, as once you take it out the change in temperature may cause the sugar sheet to wilt. In the trials that I did, I left my sugar sheet out for over 24 hours and it was fine :) but just to be safe I would say to add your sugar sheet to your cake as close to your event as possible. When it comes to cutting the cake, if you place the cake on a buttercream cake, it tends to soften a bit so it is relatively easy to cut through (although you wouldn't consume the sugar sheet, you simply discard it while eating it), however on a fondant cake, it may still be quite hard, in which case you may want to remove the sugar sheet if it cannot be cut through. Hope that helps! :)
@@CakesbyMK thank you so much for responding and answering my questions. I’ve seen these sugar sheet cakes for a while and want to give it a try at making it. You are awesome! Looking forward to learning more from you 🙂
Hi Julie! :) It can be made ahead of time but you'll need wrap it around the cake at that point as well (otherwise the sugar sheet may become too hard as it cools and will therefore be difficult to wrap around the cake). Once the sugar sheet is on the cake, store it in a cool dry place (you cannot store it in the refrigerator as high levels of humidity will affect the sugar sheet). Hope that helps :)
Im so glad i found your channel. Its really help me a lot with sugar aheets. I have been practice of making this and never success (never dry) until i found u. Thanks a lot for your video
Hi dear, I’m making my own gumpaste for for flower making and cake decorating and I really know how bad tylose tastes especially with its glue-ey texture. I’m wondering how this one tastes like. Have you tried eating a cake with this recipe on? Would love to hear from you as I’m planning to experiment this on my upcoming cake project. Thanks a lot!
Hi Tara! :) Ahh yes I understand what you're saying. In this case the sugar sheet is more for decorative purposes, I wouldn't recommend eating it as it is basically sugar which I imagine is not very pleasant to eat! I haven't tried what it tastes like with the tylose in it, but again I wouldn't recommend eating it anyway. Simply discard it when eating the cake :). Hope that helps!
Thanks Anjali! :) It may work on whipped cream, but I can't say for sure as whipped cream is quite soft. If you do try it out, it would probably be best to use a stabilised whipped cream frosting recipe :)
It is amazing! What cream goes under the sugar sheet? Is it cream cheese with butter or buttercream or whipped ganache? Can it be used for mousse cake?
Hi Mk, I really like it, it was easy and understandable. My question here is can I use it on top of buttercream icing and for how long can I let it to air dry before I wrap my cake
Thank you Aisha! :) Yes it is best to use on an American buttercream, and the air drying really depends on the humidity levels in the area that you're staying in. In cooler climates it'll take less time, whereas in hotter climates it'll take longer. I recommend checking it every hour or so to see how it's going. Just make sure you don't leave it for too long that it becomes too hard to wrap around your cake. All the best! :)
Absolutely beautiful! I was wondering how the sugar sheet tastes? I have a crumb coated and frosted 6” 3 layer cake ready to go. How much does your recipe yield?
Thanks Lisa! :) The sugar sheet is definitely more for the look than the taste (it's basically sugar - so probably not that pleasant to eat!). You would simply discard it while eating (kind of like fondant). This recipe will be enough to wrap around a 6 inch cake just make sure to roll it out wide rather than too high so you can make the sugar sheet longer. Hope that helps! :)
Beautiful cake as always! So you mentioned that you need to work fairly quickly with sugar sheets. I'm curious how long it took you to make this one? Since you said yours even started to crack a little, it would be good to know how long it took for yours to crack. Thanks!
Thanks Erin! And great question :). In this video, because I was shooting (and things always take longer than expected haha) I started applying the sugar sheet about 5 minutes after it came out of the oven, but I would recommend putting the sugar sheet on right after it comes out of the oven (it cools down very quickly), so if you do this you should be fine. Hope this helps :)
Thank you! :) I am not so sure re the golden corn syrup as I've never tried it myself, but I have heard other people trying it and it working well, so it may be worth giving it a try!
Thanks Simran! :) The leftovers can be kept in an airtight container. And unfortunately the sugar sheet cannot be refrigerated as the condensation will cause it to wilt when you take it out. Hope that helps :)
You're welcome! Glad you enjoyed it :). It should stay on the cake for at least 48 hours (just keep the cake stored in a dry place out of direct sunlight).
Hello MK.. I was wondering is it possible to mix some kind of shimmer or edible glitter into the mixture? Thank you for sharing your technique with us 🙂
Hi Elma! I've never tried that before but it sounds like a wonderful idea and I wouldn't see why it wouldn't work so it's definitely worth giving a try! Would love to hear how it goes if you end up trying it out :)
Hi I'm from India. Thanks for doing such wonderful videos.if possible Please do some videos on whip cream too. Here in india whipping cream is used so I want to learn different techniques with whip cream. Please
Hello MK! Great efforts that you've been putting in each videos. I have a question..is there any way to avoid baking in this sugar sheet technique? (As i don't have an oven or otg)
Hello Vidhi! Thank you so much :). And yes there is! You can simply leave the sugar sheet to air dry (you will need to check it every hour or so to see how it's going), until it's firm enough to wrap around the cake. Just be sure not to leave it too long as you don't want it to become too stiff that you can't wrap it around the cake. Hope that helps! :)
Hi Alina! Hmmm I am not so sure as I haven't tried it myself, but I have heard of others trying it and it working out well! So it could be worth giving it a go :)
Hi, thank you so much for sharing your knowledge. I was wondering if it is possible to wrap the sugar sheet around a fondant covered cake for added security. I live in a humid city but my clients don't like American buttercream. I usually have swiss buttercream under fondant which my clients just peel off. Thanks again for your insight. Have a blessed day!
Hi there :) You're welcome - glad the video was helpful. To answer your question, yes you can absolutely do that! You may just need some edible glue or something similar to help the sugar sheet stick to the fondant :). All the best!
Hi MK... Thank you for your informative video. I cannot wait to try it! Just two questions though, 1. would I be able to use 'corn syrup' in place of 'glucose syrup' (I have never heard of 'glucose syrup'!) 2. Please let me know what the oven temperature would be in Fahrenheit degrees... Thankyou So much in advance! :D
Hi Liana! Glad to hear you enjoyed the video :). I believe in most places corn syrup and glucose syrup are the same thing, but in some places they are slightly different. I've never tried it with corn syrup before, but I have had others comment saying that they tried it with success! So it may be worth giving it a try. In terms of the Fahrenheit degrees, it will be 194°F. Hope that helps!
Thank you so much for this awesome tutorial! I used your original recipe and it came out great. I'm trying this one out now for my mother's birthday cake. Just a quick question, if the cake is stored in an airtight container, am I able to put the cake in the fridge with the sugarsheet for about 2 days?
Hi Renee! So glad to hear your first sugar sheet worked out well :D And hmmm good question.. I've never actually tried that before so I'm not too sure to be honest! Maybe do a mini trial beforehand to see how you go :)
THis is certainly spectacular - but how do you serve up such a cake? If the sugar sheet is for decoration, presumably it has to be removed before cutting. I don't think a mouthful of granular sugar would be very tasty.
Hi there! Great question :) Yes so the sugar sheet is not for eating, more just for the decoration. After sitting on a cake for a while the sugar sheet becomes a bit softer so is easier to cut through, and you simply discard it when eating (similar to fondant decorations). Hope that helps! :)
Hi there! Yes I imagine it would be very sweet as it's basically just sugar 🙈. It's more for decorating purposes, and would be removed when the cake is being eaten :)
Wassalaam :). You're welcome Naina! Unfortunately I'm still not sure with that question as I don't use whipped cream frosting often, however if you have a stable whipped cream frosting that has icing sugar in it then I'm almost certain it will be fine :)
Assalamualikum marium,i have tried it over whipped cream frosting Alhamdulillah it goes well... But due to humid weather in my country it need more time to dry... Thank you 😍
You're welcome! I simply wrapped it around the cake (the warmth of the sugar sheet melts the buttercream slightly and this makes it stick to the cake). Hope that helps!
Thanks soo much for this tutorial. Just have a quick question, how did you place the sugar sheet in the oven? Do you put it on a baking tray or oven rack? Also did you leave it on the parchment paper when putting it in the oven?
Wassalaam! Haha yes it isn't everyday you have a cake covered in sugar! 😅 It's not really for eating (it's more just for the look), so you would discard it when eating the cake :)
Hi. It looks stunning! is it edible ? So this can be used on a ganache cake and not whipped cream cake. The glucose syrup has to be store bought, can that be prepared?Great videos. Thanks
Hi there! Thanks so much :) And yes it is edible but you wouldn't eat it as it's basically sugar which will not be very pleasant! It's more for the decoration :) And yes it can be used on a ganache or buttercream cake - I think whipped cream may be a bit soft unless it's a recipe where the whipped cream set's relatively firmly. The glucose syrup can be made at home. You should be able to find some easy recipes on google :) hope that helps and good luck with your sugar sheet! :)
Hey! Your technique is amazing ❤️ I followed your previous sugar sheet video and it turned out very well, but I faced a major problem with it. I made my cake a night ahead and kept it in the freezer. When I removed it the next day, the sugar sheet started falling apart, and it just got worse with every passing minute. By the time the cake was cut, it was in a horrible shape everything fallen here and there. I stay in quite a humid place. What should the storage be for these sheets? Please help me with your suggestions.
Hello Snea! Glad to hear the sugar sheet technique worked well initially, but I'm sorry to hear that it began to fall apart later on! The culprit in this case is the freezer :). The sugar sheet can't be put in a fridge/freezer as they have high levels of humidity, which will cause the sugar sheet to wilt. The best thing will be to place the sugar sheet onto your cake just before your cake is complete (after the buttercream has been chilled) so that you don't need to refrigerate the cake anymore. If you stay in a humid climate, then definitely try this updated recipe with the tylose, it's a much stronger sugar sheet. Hope this helps and good luck for next time :)
You are so humble you don't even have the arrogance of achieving 10k in less that a year .
Tip: You should also do basic recipes such as cake recipes , frosting , cupcakes which would attract more people .
Thank you so much that's so kind of you to say :) I'm really grateful for the support I've received by each and every one of you! And thanks for the tips, will keep it in mind for future videos :)
Thank you for this wonderful recipe. For those that have asked (because I had the same question but didn't find a reply) I didn't have glucose so I used light corn syrup and it worked perfectly. I made mine deep navy blue and added a bit of gold disco dust in the sugar. It looks so pretty. Thanks again
I am making a cake for my sons graduation and he wanted chocolate. School colors are blue and gold. I was at a loss as to what to do but thanks to you and your amazing aids I got it! One layer with blue, one gold. So excited. Thank you!
Sounds amazing!! Hope it works out well for you :D
Everything is explained simply and clearly to understand. I really like your videos. 😍
Thank you. I tried this kind of wrap a week ago for a client with gum paste and I was so disappointed at the outcome. I am going to re-do this cake with your sugar sheet for the client as a surprise. Thank you thank you for sharing.
You're welcome! I hope this recipe works out better for you :)
This recipe was perfection!!! My sugar sheet came out nicely and was easy to wrap around my cake. Thank you for the awesome tutorial!!!
Hi Meritza! Thank you for your message, I'm so glad to hear the sugar sheet turned out well for you! :)
Hi, is it easy to cut the cake with this sugar sheet. Do you serve it with cake, does it tastes good? I never tried so I wanted to know.
Can you please do a video on using stabilized whip cream to frost and decorate a cake that lasts in humid weather.🥰
That's a great suggestion Anisa! Will keep it in mind for future videos :)
Thank you for such a nice detailed demonstration. This is beautiful! I can’t wait to try it.
Great tip. I hadn’t heard of tylose before, thank you.
Next time you might want to wrap the top tier first so that you don’t have to fit it inside the edge of the lower tier. 😉
You're welcome! :) And haha yes you are absolutely right, after watching the video I thought the exact same thing when seeing myself struggling a little bit 😂
I was also going to say to wrap the top tier first! Though ,a year there was a reason you did the bottom first and I was missing something! I’ve never seen this sugar sheet thing before, what an amazing effect it gives a cake! Totally blinging up the cake world!
Hi! I did your previous recipe for my niece’s birthday cake and when I tried to put the sheet around the cake it was very hard and just couldn’t use it. I then put it back in the oven and wrapped it around my cake while hot. It still broke off a piece but I managed to save most of it to wrap around the cake. My niece was ecstatic about her cake, but I’ll keep trying until I perfect it🫣☺️😁Love from South Africa
You have a new subscriber! I really like how you give detailed and clear instructions!👏👏👏👏
Hi U R a WONDERFUL person so clear with ur tips and teachings and u don’t have any attitude LOVE UR RECIPES AND WATCHING UR VIDEOS AND TRYING UR RECIPES 👌👌👌👌😋😋😋👍👍👍😘😘
Thank you so much for all you post. I came from ur kitchen tools to decorate cakes to most of your videos. You so calm and love your explanations. You great dear.
Thank you so much :D I am so glad to hear you're enjoying my videos :)
Two videos in and I'm subscribed. Love how well you explain each step!
Thanks so much for subscribing! Glad to hear you enjoyed the video :)
Trying this weekend for my son's birthday cake . Will revert
Awesome hope it works out well for you! :)
I came from your first sugar sheet video and thought I recognised the kiwi accent! Thanks for sharing! Looking forward to trying your recipe 🤙🏼💕
Haha yep I am a Kiwi indeed! Hope you enjoy the recipe :D
Can you make the sugar sheet a day before icing the cake?
Hello from the USA; love your channel 💚 Not sure when you may see this, but 1 question, how does this cut?! Thank you for all you do. Very best wishes for your continued success. -- Judi
salaams.... i've tried this.... but the corn syrup seemed to be too little for me... next time i would weigh 80g instead... the sheet did wtap around the cake but it crumbled and i also put it on cream cheese sooooo bad idea lol.... i wanna say i LOVE your videos keep at it... and u are so beautiful inside and out Mashallah!
Hi Shabana! Yes feel free to adjust the quantities as needed - climate can play a factor too. So glad to hear you're enjoying the videos :D
I really like the way you explain everything in detail 😊. I have one doubt I have a combination oven & the lowest temperature in my oven is 140°c. I am eager to try this sugar sheet technique. Can you please guide as to what should be the way to work it out in my oven. Thanks in advance 🙂. Keep up the good work 😃
Thanks Harshita! Glad you're enjoying the videos :). Hmm you could try leaving the sugar sheet in for a short amount of time (about 3 minutes or so) and then leave it out to set, but the best thing to do would be to just leave your sugar sheet to set on it's own without putting it into the oven. This will take longer but still works great. You will just need to check it often to make sure it's not getting too hard that you can't wrap it around your cake anymore. Hope that helps :)
Thank you so much...I will definitely try it this way. Thanks for solving my doubt 😊🤗
You could try warming the oven up, and then shut it off and as it cools and reaches about 50 degrees you could leave the sheet in the after heat? If it makes any sense?
Thank you so much for your amazing tutorial. Thank you for sharing this with us 😁
You're too amazing with humility
You and your cakes are amazing! Thank you for recipes! 👍👍
Love it, and it's nice to have found a video from NZ ❤️
Aww it's always nice meeting other Kiwis on here! :)
Oh my God I want to make cake for myself on 26th this month I want to try it ma
Great video thank you. Auckland gets very humid!
Thank you so much for this tutorial. I am a cake decorator in South Africa. And I tried this today and it came out so beautiful. If I could post a picture I would. Thank you so much again. You have gained a follower from South Africa 🇿🇦🇿🇦🇿🇦
Hello there :) I am so glad to hear this recipe worked out well for you. You're very welcome! Thank you so much for your support, and best wishes from New Zealand to South Africa :)
Sallamualeikum sister mashallah your work it's amazing mashallah Allah bless u with success may all protect u and your family so lovely of you ❣️💞 to share with this world Allah bless 💕
Wassalaam! Thank you so much for your lovely duas, I wish the same for you and your family :)
So basically u treated this sugar sheet like fondant by adding d tylose powder to firm up. Love d idea. Thanks for the info.
BTW I would have done the top first as it would have been easier to apply. Just a suggestion. But love the video and the tips.
Love you videos, very informative
You make really engaging videos, I learned something here. It would be nice if there was a little more colour in your videos. You have a personality that would still highlight the project in front of you while having a slightly more colourful set.
Thanks Melissa! Will keep the feedback in mind for future videos :)
Thanks! Gonna try this for the weekend and cut little windows into it to display some items for an 18th birthday cake. Didn’t think to use cmc! Will give it a go.
Wow that sounds like such a cool idea! Hope it works out well :D
This was amazing. I’m going to try it this week. How much would you charge for the cake in this video?
Thanks Melissa! The cake in this video is a small 6 inch and 4 inch tiered cake (at 2 layers per tier). I would charge about $150 NZD for the cake in this video :)
Will surely try this.... Thanks for sharing
Amazing!❤️ could I make the cake with the sugar on 1 day in advance and store it in the freezer overnight? Or how/where would you recommend to store it wou the sugar don’t gets humid and breaks?❤️
Thank you! :). You could make it in advance and place it on the cake, however you cannot refrigerate the sugar sheet, so once you place it on the cake you won't be able to place the cake in the refrigerator. If you stay in a humid climate and you need to keep the cake refrigerated, then the best thing to do would be to place the sugar sheet on the cake close to when you will be using the cake for whichever event you have made it for. Hope that helps :)
Beautiful tutorial...
Thank you! :)
U r just amazing...so nicely u explain...one question:- why u bake the sheet...v cannot just air-dry...plz explain...
Thank you so much for your kind words! And yes you can air dry it, but the baking just helps to speed up the process :)
So beautiful 😍. I first time hear about tylose, i hope i will find it in my small town 😊
Thank you Aida! Yes tylose is not a very common ingredient. You may be able to find it online :)
so lovely just to ask if i didt find a tylose syrup 😔can i use the corn syrup insted thank u❤️❤️❤️🇵🇭
@@lyndavid8684 tylose is a powder that helps to harden fondant and the sugar sheet. I got mine from Amazon. Also glucose syrup or glucose liquid is the same as corn syrup. I live in Northern Ireland so i tend to use Amazon for a lot of my cake stuff. Also, Dr Oetker do a tube of glucose liquid. Hope this helps you
Hi MK,
First of all i really loved watching your video
And really excited to try the sugar sheet
I have a question since i m not using buttercream for frosting instead i am using mascrpone cream cheese frosting
Will my sugar sheet still stick to it?
Hi there! So glad to hear you enjoyed the video :D. And yes it will stick to the mascarpone frosting :)
I love this - about to try it for a cake this weekend. Can I use Corn Syrup instead of Glucose Syrup? Is it basically the same thing?
Hi Ruth! Yeah so in most places they're the same thing, and although I haven't tried it with corn syrup myself, others have commented that they have with success so you should be fine. All the best with the cake this weekend :D
Hello Ruth, di you try it with corn syrup? How did it work?
Thanks
@@manjul9160 yes it would great. Just regular Karo light corn syrup. I do sugar sheets a lot now.
Ruth Lefcoe thanks dear.
Hi there! I really enjoy your videos and was wondering if you knew if you could later more than one sugar sheet around a cake? I’m going for a fire effect and was trying to think of a way to incorporate all the reds, yellows, and oranges around it with the sugar sheet because I adore the look!
Thank you and have a wonderful day! ^^
Hi there! So glad to hear you're enjoying the videos :D. Ohhh that sounds like such a cool idea! You could totally do that, you may just need to add some edible glue/piping gel onto each layer of the sugar sheet to help them stick to one another :)
Thank you for taking the time to share your knowledge. 🙏
Can I store the cake in the refrigerator once the sugar sheet is on? Will the sugar liquid if it sits in the fridge?
How long can the cake be out at room temp with the sugar sheet on?
How do you cut the cake? Does the sheet have to be removed in order to cut the cake?
Thank you
Hi there! You're welcome - hope that it is helpful :)
To answer your questions, unfortunately the sugar sheet cannot be placed in the fridge, as once you take it out the change in temperature may cause the sugar sheet to wilt. In the trials that I did, I left my sugar sheet out for over 24 hours and it was fine :) but just to be safe I would say to add your sugar sheet to your cake as close to your event as possible. When it comes to cutting the cake, if you place the cake on a buttercream cake, it tends to soften a bit so it is relatively easy to cut through (although you wouldn't consume the sugar sheet, you simply discard it while eating it), however on a fondant cake, it may still be quite hard, in which case you may want to remove the sugar sheet if it cannot be cut through. Hope that helps! :)
@@CakesbyMK thank you so much for responding and answering my questions. I’ve seen these sugar sheet cakes for a while and want to give it a try at making it. You are awesome! Looking forward to learning more from you 🙂
Please question is about the sugar.did you use normal sugar or icing sugar?
Classy, simple, neat, well detailed, Weldon, subscribed 🇳🇬💕
Thanks so much Olivia! :D
I just love ur videos ...
One question ...
Why we need to bake the sugar sheet ...
Thanks so much Pritam! :) And this is just to help speed up the process, but you can let it air dry too it will just take longer :)
Love this technique 😍 can the sugar sheets be made ahead and if so how do you store them
Hi Julie! :) It can be made ahead of time but you'll need wrap it around the cake at that point as well (otherwise the sugar sheet may become too hard as it cools and will therefore be difficult to wrap around the cake). Once the sugar sheet is on the cake, store it in a cool dry place (you cannot store it in the refrigerator as high levels of humidity will affect the sugar sheet). Hope that helps :)
Im so glad i found your channel. Its really help me a lot with sugar aheets. I have been practice of making this and never success (never dry) until i found u. Thanks a lot for your video
Aww I'm so glad to hear my recipe worked for you! :D Thank you so much for your support :)
Awesome tutorial! Thank you for sharing 😀
You're welcome! :D
Hi dear, I’m making my own gumpaste for for flower making and cake decorating and I really know how bad tylose tastes especially with its glue-ey texture. I’m wondering how this one tastes like. Have you tried eating a cake with this recipe on? Would love to hear from you as I’m planning to experiment this on my upcoming cake project. Thanks a lot!
Hi Tara! :) Ahh yes I understand what you're saying. In this case the sugar sheet is more for decorative purposes, I wouldn't recommend eating it as it is basically sugar which I imagine is not very pleasant to eat! I haven't tried what it tastes like with the tylose in it, but again I wouldn't recommend eating it anyway. Simply discard it when eating the cake :). Hope that helps!
It turned out So well😍❤️ and can it be used in whipped cream?
Thanks Anjali! :) It may work on whipped cream, but I can't say for sure as whipped cream is quite soft. If you do try it out, it would probably be best to use a stabilised whipped cream frosting recipe :)
It is amazing! What cream goes under the sugar sheet? Is it cream cheese with butter or buttercream or whipped ganache? Can it be used for mousse cake?
Thanks Kate! Any kind of stable frosting can be used such as a buttercream or ganache :)
Hi Mk, I really like it, it was easy and understandable. My question here is can I use it on top of buttercream icing and for how long can I let it to air dry before I wrap my cake
Thank you Aisha! :) Yes it is best to use on an American buttercream, and the air drying really depends on the humidity levels in the area that you're staying in. In cooler climates it'll take less time, whereas in hotter climates it'll take longer. I recommend checking it every hour or so to see how it's going. Just make sure you don't leave it for too long that it becomes too hard to wrap around your cake. All the best! :)
Amazing, thank you!
Absolutely beautiful! I was wondering how the sugar sheet tastes? I have a crumb coated and frosted 6” 3 layer cake ready to go. How much does your recipe yield?
Thanks Lisa! :) The sugar sheet is definitely more for the look than the taste (it's basically sugar - so probably not that pleasant to eat!). You would simply discard it while eating (kind of like fondant). This recipe will be enough to wrap around a 6 inch cake just make sure to roll it out wide rather than too high so you can make the sugar sheet longer. Hope that helps! :)
@@CakesbyMK thanks for sharing. You are amazing. Just a question. What do you do with cut off sugar?
Hello MK !❤❤
on what type of cake or cream can be applied for example please ?
Thank you ❤❤
Hi there! This can be applied on any crusting buttercream like American buttercream or fondant :) I've also tried on SMBC and it worked well :)
I will try it tomorrow. Can I do it on ganache? 🥰
Awesome good luck! Yes it can :)
Hallo, I have a question To your sugar sheet… how long did you wait before you wrapped it around the cake? Thank you for answering.
Beautiful cake as always!
So you mentioned that you need to work fairly quickly with sugar sheets. I'm curious how long it took you to make this one? Since you said yours even started to crack a little, it would be good to know how long it took for yours to crack.
Thanks!
Thanks Erin! And great question :). In this video, because I was shooting (and things always take longer than expected haha) I started applying the sugar sheet about 5 minutes after it came out of the oven, but I would recommend putting the sugar sheet on right after it comes out of the oven (it cools down very quickly), so if you do this you should be fine. Hope this helps :)
@@CakesbyMK awesome, thanks so much for the information!
Omg what if you made a geode inspired sugar sheet!! that would look so coollllll
Wow that would be cool! :D
Thank you foe sharing. May Allah bless you.
Cake looks so simple nbeautiful..can we replace glucose with golden corn syrup pls reply
Thank you! :) I am not so sure re the golden corn syrup as I've never tried it myself, but I have heard other people trying it and it working well, so it may be worth giving it a try!
Thanks for the reply😊
Beautiful
Hi !you explain things so nicely.Thank you❤️how to use the leftovers and can we refrigerate the cake with this
Thanks Simran! :) The leftovers can be kept in an airtight container. And unfortunately the sugar sheet cannot be refrigerated as the condensation will cause it to wilt when you take it out. Hope that helps :)
Thanku for lovely tutorial. After draping,how long would sugar sheet stay on cake?
You're welcome! Glad you enjoyed it :). It should stay on the cake for at least 48 hours (just keep the cake stored in a dry place out of direct sunlight).
really helpful
thanks
Wow! I love it! Do you think I can use corn syrup instead of glucose?
Thank you! :). I haven't tried this before but others have with success so it could be worth a try!
Hi m loving ur cakes they are awesome so my doubt is how can I heat my sugar sheet in my microwave oven
Thanks Rina! Hmm do you have a bake option on there? You can use that setting :)
This is amazing I would like to know if I would have to use an edible glue if attaching the sugar sheet to a fondant cake.
Thank you! Hmm good question - I do not work with fondant, but I imagine you may need to do this as fondant isn't as sticky as buttercream :)
@@CakesbyMK what about whipping cream frosting for sugar sheet covering?
Can i use this sheet for fondant cakes ...😊
Very cool
Hello MK.. I was wondering is it possible to mix some kind of shimmer or edible glitter into the mixture? Thank you for sharing your technique with us 🙂
Hi Elma! I've never tried that before but it sounds like a wonderful idea and I wouldn't see why it wouldn't work so it's definitely worth giving a try! Would love to hear how it goes if you end up trying it out :)
I'll have to try it out and thank you for replying 😊
wow another learning from it,,,, Godbless
For your recipe, is enough for what size cake?
Hi I'm from India. Thanks for doing such wonderful videos.if possible Please do some videos on whip cream too. Here in india whipping cream is used so I want to learn different techniques with whip cream. Please
Hi there! Much love from New Zealand to India :). Thank you for the suggestion re whipped cream recipes. Will keep it in mind for future videos :)
Yes definitely looking forward for the same 👍💕
Hello MK! Great efforts that you've been putting in each videos. I have a question..is there any way to avoid baking in this sugar sheet technique? (As i don't have an oven or otg)
Hello Vidhi! Thank you so much :). And yes there is! You can simply leave the sugar sheet to air dry (you will need to check it every hour or so to see how it's going), until it's firm enough to wrap around the cake. Just be sure not to leave it too long as you don't want it to become too stiff that you can't wrap it around the cake. Hope that helps! :)
@@CakesbyMK hey thanks a bunch🥳
Hi. Nice tutorial. Thnx. One question. Do we need to pre heat oven before popping in d sugar sheet.
Hi there! Thank you :) glad to hear you enjoyed the video! Yes preheat the oven :)
Hello, love it. Can I use it on fondant decorated cakes?
Hi there! Yes absolutely :). You may just need to apply some edible glue or piping gel to stick the sugar sheet to the fondant. Hope that helps!
@@CakesbyMK thank you for your reply 🙏 😊 ❤
Does it work in whip cream also?
Hi lovedd this technique that you're using 💕
I wanted to try this so I wanted to ask is corn syrup also usable instead of glucose?
Hi Alina! Hmmm I am not so sure as I haven't tried it myself, but I have heard of others trying it and it working out well! So it could be worth giving it a go :)
I believe corn syrup can be used interchangeably with glucose. I find they're very similar so i use them interchangeably when i'm making fondant
Can I use this on Whipped cream cakes?
Beautiful MashAllah hun 💛💛
Thank you so much Maya 💛
Hi, thank you so much for sharing your knowledge. I was wondering if it is possible to wrap the sugar sheet around a fondant covered cake for added security. I live in a humid city but my clients don't like American buttercream. I usually have swiss buttercream under fondant which my clients just peel off. Thanks again for your insight. Have a blessed day!
Hi there :) You're welcome - glad the video was helpful. To answer your question, yes you can absolutely do that! You may just need some edible glue or something similar to help the sugar sheet stick to the fondant :). All the best!
Hi MK... Thank you for your informative video. I cannot wait to try it! Just two questions though, 1. would I be able to use 'corn syrup' in place of 'glucose syrup' (I have never heard of 'glucose syrup'!) 2. Please let me know what the oven temperature would be in Fahrenheit degrees... Thankyou So much in advance! :D
Hi Liana! Glad to hear you enjoyed the video :). I believe in most places corn syrup and glucose syrup are the same thing, but in some places they are slightly different. I've never tried it with corn syrup before, but I have had others comment saying that they tried it with success! So it may be worth giving it a try. In terms of the Fahrenheit degrees, it will be 194°F. Hope that helps!
@@CakesbyMK thank you soooo much for responding! I can't wait to try this !! :D
Thank you so much for this awesome tutorial! I used your original recipe and it came out great. I'm trying this one out now for my mother's birthday cake.
Just a quick question, if the cake is stored in an airtight container, am I able to put the cake in the fridge with the sugarsheet for about 2 days?
Hi Renee! So glad to hear your first sugar sheet worked out well :D And hmmm good question.. I've never actually tried that before so I'm not too sure to be honest! Maybe do a mini trial beforehand to see how you go :)
THis is certainly spectacular - but how do you serve up such a cake? If the sugar sheet is for decoration, presumably it has to be removed before cutting. I don't think a mouthful of granular sugar would be very tasty.
Hi there! Great question :) Yes so the sugar sheet is not for eating, more just for the decoration. After sitting on a cake for a while the sugar sheet becomes a bit softer so is easier to cut through, and you simply discard it when eating (similar to fondant decorations). Hope that helps! :)
Is it very sweet?
Hi there! Yes I imagine it would be very sweet as it's basically just sugar 🙈. It's more for decorating purposes, and would be removed when the cake is being eaten :)
Assalamualikum, thanks for updated version...can i use it with whipped cream frosting???
Wassalaam :). You're welcome Naina! Unfortunately I'm still not sure with that question as I don't use whipped cream frosting often, however if you have a stable whipped cream frosting that has icing sugar in it then I'm almost certain it will be fine :)
@@CakesbyMK i will in sha allah try and will let u know
@@nainamorshed2407 awesome would love to hear how it does! :)
Assalamualikum marium,i have tried it over whipped cream frosting Alhamdulillah it goes well... But due to humid weather in my country it need more time to dry... Thank you 😍
hello!! what if i wrap this sheet around a chocolate ganache wrapped cake? will that withstand better than swiss meringue buttercream?
Hi there! Yes ganache will work very well with this :)
Nice beautiful cake
Lovely 😊
Thank you so much and it’s helpful,what did you do for the sheet to stick on the cake?
You're welcome! I simply wrapped it around the cake (the warmth of the sugar sheet melts the buttercream slightly and this makes it stick to the cake). Hope that helps!
Thanks for sharing
Thanks soo much for this tutorial. Just have a quick question, how did you place the sugar sheet in the oven? Do you put it on a baking tray or oven rack? Also did you leave it on the parchment paper when putting it in the oven?
Hi there! :) I placed it on a baking tray and left it on the parchment paper. Hope that helps!
What gold did you use?
Assalamualaikum... Just stumble upon your video. Never had a cake covered in sugar sheet 😅 how is the texture? Do we eat it with the cake? 😅😅😅
Wassalaam! Haha yes it isn't everyday you have a cake covered in sugar! 😅 It's not really for eating (it's more just for the look), so you would discard it when eating the cake :)
@@CakesbyMK 😅😅😅 haha TQ for your respond 🥰
Hi. It looks stunning! is it edible ? So this can be used on a ganache cake and not whipped cream cake. The glucose syrup has to be store bought, can that be prepared?Great videos. Thanks
Hi there! Thanks so much :) And yes it is edible but you wouldn't eat it as it's basically sugar which will not be very pleasant! It's more for the decoration :) And yes it can be used on a ganache or buttercream cake - I think whipped cream may be a bit soft unless it's a recipe where the whipped cream set's relatively firmly. The glucose syrup can be made at home. You should be able to find some easy recipes on google :) hope that helps and good luck with your sugar sheet! :)
Please guide how to put it on cake,anything required to stick it to cake?
Hi there! If you're using a buttercream, you can simply wrap the sheet around the cake, it will stick to the buttercream :)
Hey! Your technique is amazing ❤️ I followed your previous sugar sheet video and it turned out very well, but I faced a major problem with it. I made my cake a night ahead and kept it in the freezer. When I removed it the next day, the sugar sheet started falling apart, and it just got worse with every passing minute. By the time the cake was cut, it was in a horrible shape everything fallen here and there.
I stay in quite a humid place.
What should the storage be for these sheets? Please help me with your suggestions.
Hello Snea! Glad to hear the sugar sheet technique worked well initially, but I'm sorry to hear that it began to fall apart later on! The culprit in this case is the freezer :). The sugar sheet can't be put in a fridge/freezer as they have high levels of humidity, which will cause the sugar sheet to wilt. The best thing will be to place the sugar sheet onto your cake just before your cake is complete (after the buttercream has been chilled) so that you don't need to refrigerate the cake anymore. If you stay in a humid climate, then definitely try this updated recipe with the tylose, it's a much stronger sugar sheet. Hope this helps and good luck for next time :)
Thank you so much Love. So happy to see such a quick response. I'll try this version soon and let you know how it worked ❤️
not to tell anyone how to do this, but you should do the top tier first, so you don't have the bottom sheet getting in your way. ;)
You are absolutely right!! :)
Can I dry it on the Sun if I don't have oven ?
Hi MK
Is glucose syrup the same as liquid glucose
Hi Lynn! Yes I believe so :)