We all know the old adage: we eat with our eyes first. For most people, desserts are an aesthetic afterthought and we rely on the flavors to do most of the work for us, but there’s something to be said for a lovingly presented and decorated dessert. We already showed you how to use chocolate and caramel decorations to add a nice wow factor to any last course, but today, we’re using liquid sugar to take our cakes and other goodies into stunning showstoppers!
Liquid Sugar Decorations
Ingredients
- 1.5 cups sugar
- 0.75 cups corn syrup
- 0.33 cups water
- candy thermometer
Instructions
- Add all the ingredients to a pot and heat over high heat. Use a candy thermometer to check the temperature. Once the mixture has reached 300°F, remove the pot from the heat and place the bottom of the pot in ice-cold water until it stops hissing. Once the sugar has dropped to about 265°F, you can continue to work with it.
- Add blue food coloring to the liquid sugar. Fill a balloon with water, tie it, and grease both the balloon and the tin can. Place the greased balloon with the bottom facing down on the greased can. Pour the blue liquid sugar over the balloon and let it run down the sides. Once the sugar has set, remove the balloon from the can and remove the sugar concoction from the balloon. Your sugar jellyfish will work out swimmingly as cake toppers!
- Preheat the oven to 300°F. Line a sheet pan with parchment paper and squeeze a few circles of corn syrup on top. Add a couple drops of food coloring to each corn syrup circle. Transfer the sheet pan to the oven and bake for 1 hour, but make sure not to open the oven too soon. You'll know they're done once the syrup stops bubbling. Now you can use your cute bubble sugar to top all kinds of desserts!
- Grease the cookie cutters and place them on a sheet pan lined with parchment paper. Add food coloring to the liquid sugar and pour a small amount into each cookie cutter. Allow the sugar to harden and use the candy as cupcake toppers.
- Cover a bowl with microwavable plastic wrap (wrap the entire bowl for more stability). Grease the springform pan and freeze it – this will prevent the springform pan from getting too warm, making it easier to remove the sugar later on. Once the liquid sugar reaches 280°F, pour it onto the middle of the plastic wrapped-bowl. Place the frozen springform pan over the liquid sugar and gently, but firmly, press it down so the liquid sugar rises up to create a dome. Keep pressing down until the sugar has cooled and set (you can use the cold air setting on a blow dryer for this step). Remove the sugar dome from the plastic wrap and use it to cover your dessert of choice.
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Notes
CAUTION: These recipes involve working with hot sugar, so make sure to always wear proper protective gear, such as goggles and gloves, and exercise extreme caution!
These 4 decoration ideas are sure to catapult you straight into dessert heaven! It certainly goes to show that simply shaving a bunch of chocolate over your dessert isn’t always going to cut it – sometimes, you have to go all out!