Cindy Sauvage of MADL Creations shares with us the technique she uses to create her gorgeous sugar sheets!

Preparation time: 15 minutes

INGREDIENTS
- 270 grams Granulated Sugar
- 55 grams Glucose
- edible powder color of choice (add as needed for desired depth of color)
- edible glitter of choice (use color to match edible powder color)

INSTRUCTIONS (by Cindy Sauvage of MADL Creations)
In a large bowl, stir with your hands using gloves: sugar, glucose and edible powder until the mixture becomes sticky and forms a ball.

* Tip: Combine the color with the sugar in a bag and mix WELL before adding to the bowl and mixing in the glucose, in order to get even color on the sheets.

Change your gloves, and with the palm of your hand, press your mixture onto a baking sheet to make a rectangular shape.

Sprinkle some edible glitter (use the same colour as the edible powder you have used for the mixture).

Roll carefully the mixture with a rolling pin. * Depending upon what type of glucose you use, you may have to let it dry for 20-30 minutes or even longer before attaching to the cake in order for it to hold its shape well enough.

Cut the lower edge of the sugar sheet to have a straight line.

Put a little bit of glucose on the cake as a glue for the sugar sheet.

* Cindy only attaches the sugar sheets to ganache or fondant. When attaching to buttercream, it's recommended to attach a sheet of wafer paper to the back of the sugar sheet first with some glucose/corn syrup as a buffer between the buttercream and the sugar sheet.

Once you roll the sugar sheet around the cake, put some pins or wooden skewers on the edges for three minutes or until it hardens.

Press gently with a fondant smoother.

NOTES
See the video tutorial of Cindy showing us how she makes them and attaches them to cake, from start to finish!