Uploaded August 2014 | Updated September 2026, 2 weeks ago
In this video, I pick up where I left off in Cast Sugar 101 (Part 1) - link below - by showing you how to take various cast sugar pieces and transform them into beautiful keepsake containers with a little fondant and royal icing. I use these containers as favors and hostess gifts, and as larger supports in cakes. But get creative - the possibilities are truly limitless. (NOTE: Cast sugar dries quite hard, so these pieces - though theoretically completely edible - are primarily decorative.)
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 1 video (How to Cast Sugar): tinyurl.com/n9s25kj
Cast Sugar 101 - Part 2 video (How to Repurpose Leftover Cast Sugar):
tinyurl.com/m4rmmbu
Royal Icing Transfer video: youtu.be/hOJI9FZ7E9w
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
Silicone Mold source (the exact mold used in the video is no longer available for sale, but this site has lots of comparable and beautiful molds): firstimpressionsmolds.com/index.aspx
Preferred Fondant brand/source for handles (Satin Ice, as it dries quickly and quite rigid): tinyurl.com/kyfpl8g
Ateco Daisy Cutter Set source (one of many): tinyurl.com/km6huoj
Ateco Fluted Round Cutter Set source (one of many): tinyurl.com/llp9xxu
Un-inked Stamp Pad source (not food grade): amazon.com/Tsukineko-UI000001-Uninked-Foam-Pad/dp/B005F9E3CM/ref=sr_1_1?ie=UTF8&qid=1333666833&sr=8-1
Stamp sources: Michaels or Hobby Lobby (not food grade), or Sweet Stampen (food grade; sweetstampen.com/category_results.asp?category=5)
A NOTE ON RUBBER STAMPS:
Not all stamps and ink pads are food grade. I always recommend using food-grade tools on any products intended for consumption. Currently, the best sources of food-grade stamps and ink pads are:
sweetstampen.com/index.asp and wilton.com/. A flat, folded stack of paper towels can also substitute for an uninked ink pad.
RELATED RECIPE:
Basic cast sugar = 1 cup granulated sugar plus 1 tablespoon cool water (mold when damp; air-dry overnight to thoroughly dry)
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
In this video, I pick up where I left off in Cast Sugar 101 (Part 1) - link below - by showing you how to take various cast sugar pieces and transform them into beautiful keepsake containers with a little fondant and royal icing. I use these containers as favors and hostess gifts, and as larger supports in cakes. But get creative - the possibilities are truly limitless. (NOTE: Cast sugar dries quite hard, so these pieces - though theoretically completely edible - are primarily decorative.)
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 1 video (How to Cast Sugar): tinyurl.com/n9s25kj
Cast Sugar 101 - Part 2 video (How to Repurpose Leftover Cast Sugar):
tinyurl.com/m4rmmbu
Royal Icing Transfer video: youtu.be/hOJI9FZ7E9w
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
Silicone Mold source (the exact mold used in the video is no longer available for sale, but this site has lots of comparable and beautiful molds): firstimpressionsmolds.com/index.aspx
Preferred Fondant brand/source for handles (Satin Ice, as it dries quickly and quite rigid): tinyurl.com/kyfpl8g
Ateco Daisy Cutter Set source (one of many): tinyurl.com/km6huoj
Ateco Fluted Round Cutter Set source (one of many): tinyurl.com/llp9xxu
Un-inked Stamp Pad source (not food grade): amazon.com/Tsukineko-UI000001-Uninked-Foam-Pad/dp/B005F9E3CM/ref=sr_1_1?ie=UTF8&qid=1333666833&sr=8-1
Stamp sources: Michaels or Hobby Lobby (not food grade), or Sweet Stampen (food grade; sweetstampen.com/category_results.asp?category=5)
A NOTE ON RUBBER STAMPS:
Not all stamps and ink pads are food grade. I always recommend using food-grade tools on any products intended for consumption. Currently, the best sources of food-grade stamps and ink pads are:
sweetstampen.com/index.asp and wilton.com/. A flat, folded stack of paper towels can also substitute for an uninked ink pad.
RELATED RECIPE:
Basic cast sugar = 1 cup granulated sugar plus 1 tablespoon cool water (mold when damp; air-dry overnight to thoroughly dry)
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
