Sugar paste for cakes

Sugar paste for cakes: A simple and delicious recipe

Sugar paste is an essential ingredient for any pastry enthusiast looking to create spectacular cakes with an elegant appearance and exceptional taste. This magical ingredient not only enhances the cake's look but also provides a fine texture, perfect for molding into various shapes. In this recipe, I will guide you step by step in preparing an easy-to-make sugar paste, perfect for covering and decorating your favorite cakes.

Total preparation time: 1 hour
Resting time: 24 hours
Number of servings: enough to cover a medium cake

Necessary ingredients:
- 60 ml water
- 5 g gelatin (approximately 1 sheet of gelatin)
- 2 tablespoons acacia honey
- 600-675 g powdered sugar (depending on desired consistency)
- 50 g palm oil (or vegetable oil)
- 50 g cornstarch

Step 1: Hydrate the gelatin
Start by soaking the gelatin in 60 ml of water for about 10 minutes. It is important to allow the gelatin to absorb the water so that it becomes soft and has a sponge-like texture. This will help stabilize the sugar paste.

Step 2: Melt the gelatin
Once the gelatin has hydrated, transfer the mixture to a bowl suitable for a water bath. Heat it gently, being careful not to reach the boiling point. The gelatin should completely melt, becoming a clear liquid.

Step 3: Add the honey
Once the gelatin is melted, add the two tablespoons of acacia honey. The honey will not only enhance the flavor of the sugar paste but will also contribute to its elasticity. Continue to keep the mixture over the water bath until the honey is fully integrated.

Step 4: Incorporate the oil
After the honey has dissolved, add 50 g of palm oil to the mixture. This will help create a finer texture and prevent the sugar paste from sticking. Let the mixture cool slightly, but not completely.

Step 5: Prepare the sugar
In a large bowl, add the cornstarch and powdered sugar. Start mixing the dry ingredients with a spatula or wooden spoon. It is important to have the powdered sugar as fine as possible so that the paste has a uniform texture.

Step 6: Homogenize the ingredients
Pour the gelatin and honey mixture into the bowl with the powdered sugar and cornstarch. Mix well until all the ingredients are integrated. Initially, the mixture will be wet and sticky, but as you continue to add sugar, it will begin to solidify.

Step 7: Knead the paste
When the mixture becomes sufficiently homogeneous, transfer it to a lightly oiled work surface. Knead the dough until it becomes elastic, similar to playdough, and no longer sticks to your hands. This process may take a few minutes, but it is essential for achieving the perfect texture.

Step 8: Rest the paste
Once you have achieved the desired consistency, wrap the sugar paste in plastic wrap and leave it in the refrigerator for 24 hours. This resting time will allow the flavors to develop and improve elasticity.

Step 9: Prepare for use
About 2 hours before use, take the paste out of the refrigerator. Place it on a lightly oiled work surface and knead it again to restore its elasticity. Then, use a rolling pin to roll the paste into a thin sheet, ready to cover the cake.

Step 10: Cover the cake
Before applying the sugar paste to the cake, ensure that the cake is covered with a thin layer of butter or buttercream. This will help the paste adhere better. Carefully place the paste on the cake and trim the excess, leveling the sides with your fingers without pressing too hard to avoid creasing.

Useful tips:
- Make sure the sugar paste is well-kneaded to avoid cracking.
- If you want to color the paste, use gel food colors, adding them during kneading.
- Sugar paste can be molded into various shapes to create flowers, figurines, or other cake decorations.
- Store the sugar paste in an airtight container at room temperature if not used immediately.

Frequently asked questions:
1. Can I use vegetable gelatin instead of animal gelatin?
Yes, you can use agar-agar as an alternative, keeping in mind that you need to adjust the quantity.

2. Why does the sugar paste stick to my hands?
If the sugar paste is wet, add a little more powdered sugar and knead well.

3. How can I store sugar paste?
Keep it in an airtight container away from heat and humidity.

Personalized variant:
For a personal touch, try adding flavors like vanilla, almond, or lemon to the sugar paste. This will not only enhance the taste but also provide a unique sensory experience.

Calories and nutritional benefits:
Sugar paste is a carbohydrate-rich ingredient, but since it is used only in small amounts for decoration, the caloric intake is not significant. However, it is important to use it in moderation, especially if you are following a dietary regimen.

Delicious combinations:
Sugar paste pairs perfectly with moist cakes, such as chocolate cake or vanilla cake. Also, to complete the dessert, try serving the cake with vanilla ice cream or fresh fruits.

This sugar paste recipe is perfect for any occasion, whether it's a birthday, a wedding, or simply a home party. I encourage you to experiment with shapes and colors, letting your imagination soar. Cooking is an art, and every cake you create becomes a unique story. Bon appétit!