Sugar Sheet Galaxy Cake
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- Опубликовано: 5 окт 2024
- A sugar sheet Galaxy cake, covered in ultraviolet blue buttercream icing. This chocolate cake is sure to please with its colorful sugar sheet and its moon and star fondant decorations.
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Robyn I swear you're making this look too easy! lol I'm going to be trying this sooner than I thought thanks to you! Loving your work! 💙🖤💜
Thank you soooo much! It is super easy and the design possibilities are endless. It's fun, it's sticky and it's messy but I love it! Lol! I'm so glad you like it too!!!🥰
I really want to make this cake for my birthday. I love galaxys cause their soo pretty. Love your work and keep going
i like replying to myself ;)
You should try to make it! It was messy and fun! 😝
I love the looks of all your cakes! I hope they make you famous and rich 😍 Your videos are great also!
Thank you so much! That is so sweet of you to say! What a compliment!🥰
That looks so cool! The silver really brings it over the top! 💫🌟🌛
Thank you so much! Glad you liked it 😊
Excellent idea! I might try this for my bday cake as I love galaxy colours!
Awesome! It was a fun cake to make for sure! I had a lot of fun with the sugar sheet, but since this video I have learned, don’t add the sugar sheet until before your about to serve it! It will collaps from moisture in the icing, and they do not like the fridge. I’ve tried a few different methods now and they are all pretty finicky.
Really love the dark colors 😍❤️💜💜💜
Aren't they pretty!? I love them too! ☺️
Absolutely love this cake and the colours ❤️
Thank you!🥰
Hola esta precioso su pastel me encanto
Thank you☺️
Thank you for this amazing technique. Let me just now if this is a 6inch cake? I want to bake an 18cm cake filled and covered with buttercream. Is your recipe good enough for this or do i need to increase it?
Kind regards from Luxembourg
Wow amazing. Will give it a try soon
It's really fun!
Hi,
What colors you merge to get this lovely color ?😍
Royal blue and purple if memory serves me correct!😊
@@TheRobynsNest thank you veeery much
This is amazing! thank you so much for sharing you are very creative!
Thank you very much, and you are so very welcome 😊
Oh my! ❤️👍👏👏👏
Thanks 😊
Could I "dehydrate" it in the oven at that low temperature? I don't have a dehydrator but want to try this! Thanks for the easy tutorials!
In the oven with just the light on will also do the trick!
Beautiful ❤️👏👏👏
Thank you ❤️
Really beautiful! Can I ask what colour you used to get that base ultraviolet colour?
Thank you! For this cake I used a good amount of Wilton's royal blue, then I added some violet to darken it and make the color nice and rich, then I added a few touches of black to darken it up just a little more. In true life the color had more of a purple tone to it. Ultraviolet is very hard to photograph. 😊
Could you please give us the recipe of this amazing frosting 💓
Buttercream recipe
1/2 cup shortening
1/2 cup unsalted butter
1 Tbsp vanilla
1/4 tsp salt
Cream these 4 ingredients with paddle attachment until light and fluffy. Next, gradually add
4 cups of sifted powdered sugar then add
1-2 Tbsp milk
1-2 Tbsp water
Until desired consistency is a reached
Mix until fully incorporated
Happy Decorating 🥰
After doing this can I put the finished decorated cake in the fridge?
Won’t the sugar sheet melt?
I was super new to making sugar sheet anything at the time of this video and did not know for sure so could not say, but yes, after applying it too the cake it’s shelf life is very short. Any moisture will cause it to moisten and crumble so, no it cannot be refrigerated. However using the heated method for drying and a sprinkle of tylose does help it last a smidge longer but it should only ever be placed on the cake, shortly before serving and you’ll want to use a crusting buttercream underneath. Keep the sugar sheet in a dry environment between two pieces of parchment on a flat surface until ready to use.
Woooowwww great jobe 😍😍😍
Thank you! I did a rainbow one with a sun too, you should check it out🥰
Love this!! How much glucose did you put per color? Could you tell about how much like tsp, tbsp?
Hi Jacqueline! Sorry about that, I must have missed that in editing😊. For the black which was 75g I used 7.5ml (1/2 Tbsp) and for the colors that are 25g a piece I used 2.5ml (1/2 tsp). Also, I did not use this in the recipe I made but I read that Tylo powder helps stabilize the sugar sheet better. Ill be trying some next time😉
Thank you for your prompt reply ! You did great! I love this and will be trying this for a birthday cake due Friday! Wish me luck 😂😂
@@jacquelinedupre3256 Haha, it was a little on the sticky and messy side but super easy and really fun! I wish you the best of luck!🥰
2.5 millerlitres for coulors and black is half a tbsp
Can you refrigerate after adding or does it have to stay out?
After a little trial and error I find these are best left off the cake until just before serving. Mine only lasted about an hour after it was on the cake then it started to wilt. I tried both in the fridge and left out and both times they wilted.☹️
A also recently learned that I may have rolled mine out to thin so roll yours out a bit on the thick side. Moisture and humidity are not the sugar sheets friend so perhaps storing in a cool dry room in a cardboard box
hi i made the sugar sheet, put it on the cake, and when i left it in the fridge, it ended up melting. What is your recommendation to avoid this?
Humidity and moisture are not the sugar sheets friend so the thinner you roll it out the less stable it will be. I would suggest to roll it out a little on the thick side and when storing it, keep it in a cool dry place in a cardboard box. That should help😉
What kind of icing do you use? Can I use IMBC?
Good question! In my experience with sugar sheets, moisture is not their friend. They don't last a really long time once on the cake and they really don't like the moisture of being refrigerated. So for those reasons alone I would recommend a crusting buttercream to minimize the moisture touching your sugar sheet and I don't believe imbc is a crusting buttercream.
I use American buttercream 😊
1/2 cup unsalted butter
1/2 cup unsalted butter
1 Tbsp vanilla
1/4 tsp salt
4 cups of sifted powdered sugar
2-4 tbsp cool water
Cream butter salt and vanilla with paddle attachment of stand mixer till light and creamy
Add shortening and continue to mix until fully blended. Add 2 cups of powdered sugar and blend until smooth then add 1 Tbsp of water and blend again. Add final 2 cups of powdered sugar blended until smooth then gradually add remaining water until you reach the desired consistency.
Tip: I typically only need 2 - 2.5 tbsp of water in the summer but all 4 tbsp of water in the winter.
👍💓divina.
Thanks! I just love making galaxy cakes! 🥰
😍😍😍😍😍
Thanks🥰