Cupcake Couture With Broken Sugar Glass

If anyone wants to know how I created this, post a comment. It might be too crazy for most people. 🙂

Categories: Bakery, cake, cupcakes, Sweets | Tags: , , , , , , , , | 7 Comments

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7 thoughts on “Cupcake Couture With Broken Sugar Glass

  1. Please share

  2. Ben Gaiarin

    I’d like to know how you did it. I’m always interested in sugar art. It’s hard, yet fascinating.

  3. mespace

    I’ll post the “how to” later tonight. It’s actually super easy.

  4. mespace

    Here’s the trick on making this sugar glass. I plan on posting more advanced techniques in the future, but this is a great way for anyone who wants to look like a pastry chef without dealing with candy thermometers and cream of tartar.
    1. Buy a bag of hard candy, like peppermints, butterscotch candies, Jolly Ranchers, etc. (Don’t mix different types of candies because they have different melting points.)
    2. In my example, I used blue and green Jolly Ranchers. Heat the oven to 220F. (Any higher and you risk smoking your kitchen.) Place wax paper on a cookie sheet. Spray the top of the wax paper with cooking spray to make everything release even easier.
    3. Unwrap and arrange the candies on the wax paper. I believe the candies were fairly close but not touching each other. Place in the oven and keep a close eye on them. In a few minutes, they will start to melt into sugar puddles. Remove from the oven and allow them to cool once the “puddles’ appear to have stopped expanding.
    4. In this case, before they had completely solidified, I manually manipulated/contoured the wax paper to give the “sugar puddles” a curved shape. (Not necessary, I just wanted more dimension.) Then placed in my freezer. (Some candy may not need to be placed in a freezer. If it completely solidifies on its own, there’s no need to freeze or refrigerate.) Once they’re frozen or solid, you can break them apart or drop them on a surface and they’ll shatter into pieces, like delicate glass. (Go easy or you’ll have a million little pieces of candy everywhere.) Then you arrange on your cupcake or other dessert/pastry.

    • Ben Gaiarin

      Thanks! That’s an interesting technique. I always thought you had to heat the sugar on the stove. This sounds like an easier way!

  5. Kelly

    What are some other ways of making this? I’m interested in a more in depth, slightly more “advanced” way of doing this!

    • mespace

      You would need to locate information about sugar art, and it most likely involves “pulled sugar” making a formula of sugar/water/glucose and cream of tartar. If you Google Pulled Sugar that should get you on the right track.

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