Uploaded August 2014 | Updated September 2026, 2 weeks ago
In this first part of my two-video Cast Sugar 101 series, I show how to cast (aka mold) granulated sugar into a variety of shapes, which can then be used to create sculptural cake separators, keepsake vases and bottles, and other favors. (Yes, this is the same technique used to make the shells in those classic panorama Easter eggs with windows and little vignettes inside.) In addition to providing the basic recipe, I also share tips about which molds work best, how to evenly tint the sugar, and when and how to carve out windows and inner cavities. (NOTE: While theoretically edible, cast sugar becomes extremely hard upon drying. So these pieces are largely for decorative purposes.)
Stay tuned for Part 2, which provides creative ways to use leftover carved-out sugar, and my separate cast sugar container video, which shows how to put these pieces together.
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Cast Sugar 101 - Part 2 video (How to Repurpose Leftover Sugar): tinyurl.com/m4rmmbu
Cast Sugar Container video: tinyurl.com/kurg283
Mini Tart Molds source (perfect size for small container bases and lids): tinyurl.com/qeercfu
Medium Tart Molds source (perfect size for small container vessels, though many other containers can also work well): tinyurl.com/nxeutse
RELATED RECIPE AND NOTES:
1. Basic cast sugar = 1 cup granulated sugar plus 1 tablespoon cool water (mold when damp; air-dry 3 hours before carving out insides; air-dry overnight to thoroughly dry)
2. Rigid glass and tin molds work better for this project than silicone molds, which can misshape during the unmolding process and, in turn, misshape the sugar.
CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, incompetech.com
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
My site/blog: juliausher.com
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
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Google+: plus.google.com/+JuliaMUsher1/posts
In this first part of my two-video Cast Sugar 101 series, I show how to cast (aka mold) granulated sugar into a variety of shapes, which can then be used to create sculptural cake separators, keepsake vases and bottles, and other favors. (Yes, this is the same technique used to make the shells in those classic panorama Easter eggs with windows and little vignettes inside.) In addition to providing the basic recipe, I also share tips about which molds work best, how to evenly tint the sugar, and when and how to carve out windows and inner cavities. (NOTE: While theoretically edible, cast sugar becomes extremely hard upon drying. So these pieces are largely for decorative purposes.)
Stay tuned for Part 2, which provides creative ways to use leftover carved-out sugar, and my separate cast sugar container video, which shows how to put these pieces together.
IF YOU LIKE THIS VIDEO, please give it a thumbs up and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Cast Sugar 101 - Part 2 video (How to Repurpose Leftover Sugar): tinyurl.com/m4rmmbu
Cast Sugar Container video: tinyurl.com/kurg283
Mini Tart Molds source (perfect size for small container bases and lids): tinyurl.com/qeercfu
Medium Tart Molds source (perfect size for small container vessels, though many other containers can also work well): tinyurl.com/nxeutse
RELATED RECIPE AND NOTES:
1. Basic cast sugar = 1 cup granulated sugar plus 1 tablespoon cool water (mold when damp; air-dry 3 hours before carving out insides; air-dry overnight to thoroughly dry)
2. Rigid glass and tin molds work better for this project than silicone molds, which can misshape during the unmolding process and, in turn, misshape the sugar.
CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, incompetech.com
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
My site/blog: juliausher.com
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
