Spun Sugar

It’s a mess to make, but we love spun sugar. It’s also the name of our favorite cake supply shop in Berkeley, CA.

This process creates a intricate and delicate web of glossy golden caramel strands that can be used to wrap or top pastries (such as the croquembouche cake, pictured here) to produce a dimensional and festive appearance. Is it just decor? No way, it's edible! You can eat it for sure - it actually melts in your mouth. At a wedding we did a few years ago, the guests were actually peeling it off of a croquembouche wedding cake and eating it, before the catering staff had a chance to plate it. Yum!

How is it made? A multi-pronged tool (pictured above) or a dipping fork is dipped into the melted sweet stuff and whipped rapidly in the air to form the strands. Many bakers will be happy to tell you about the many burns they’ve gotten while learning the technique – it's hot, hot, hot. The strands can be gently shaped into balls, into swags that wrap a cake, or as a bedding for another dessert on a plate.

It’s not usually something people try to do at home, but if you’re interested, here is a great ”how-to” video.

A word of caution: if your wedding happens to be in a humid environment, this decoration may not be the best choice, as it quickly liquidates when it comes into contact with moisture.

Have A Great Story or Idea about Spun Sugar?

Do you have a great story or idea about Spun Sugar? Share it!

What Other Visitors Have Said About Spun Sugar

Click below to see contributions from other visitors to this page...