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Sugar Sheet Collar

Sugar Sheet Collar




1 Sugar Collar for 6-inch Cake


1 Hour 3 Minutes


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  • 2 cups (450 g) white sugar
  • 2-3 drops gel food colour, to personal preference
  • 4 tbsp Crown® Lily White Corn Syrup


  • Medium sellable plastic/ sandwich bag
  • American Buttercream, portion size to suit cake (refer to separate recipe)
  • Circular cake layers, levelled (see Bake Good Buttermilk Cake recipe)



  1. Mix sugar and food colouring together until sugar is completely coloured. This can easily be achieved by putting the sugar and food colouring in a sealable bag and then using your fingers to move the sugar around until it is evenly coloured.
  2. Transfer sugar mixture into a medium bowl and set aside.
  3. Melt the glucose syrup slightly until it is a liquid texture by putting it into the microwave for 10-15 seconds.
  4. Mix the glucose syrup into the sugar using a spoon at first (as the glucose syrup may be hot). Once the sugar and glucose syrup is mostly combined, use your fingers to mix the rest of the mixture until it is completely combined. Once you reach a sandy texture, your mixture is ready to roll out.
  5. Working quickly, transfer the mixture onto a piece of baking paper/parchment paper/silicone sheet (anything non-stick that can go in the oven). Put another sheet of baking paper/parchment paper/silicone sheet on top of the mixture and using a rolling pin, gently roll out the mixture until the desired length/height is achieved. *Be careful not to roll out the mixture too thin, otherwise the sugar sheet may crack.
  6. Once your sheet is rolled out, inspect the sheet to ensure no pieces of the sheet have become detached from the main sheet. If this has happened, just use your fingers to re-attach the parts which have separated and gently re-roll it.
  7. Let the mixture air dry for 45 minutes and then place it into the oven for 8 minutes at 195 °.
  8. Once the mixture is removed from the oven, use a sharp knife, or pizza cutter, to cut a straight line on one end of the sugar sheet to act as the bottom of your sugar sheet. This will be the side of the sugar sheet that will wrap around the bottom of your cake so that it is flush with the cake board.
  9. Work quickly, as your sugar sheet will begin to harden up after being removed from the oven.
  10. Gently wrap the sugar sheet around your cake, gently pressing on sides to secure. A cake freshly frosted with buttercream is ideal, but you can adhere sugar sheets on the firm surface of a crusting buttercream or fondant-topped cake, if you use a little gel icing or royal icing as “glue.” Use a white or light coloured icing in that case, to make sure it doesn't show through.
  11. You can finish off the tips by painting them with an edible metallic gold/silver, and continue to decorate your cake however you like.


  1. If your sugar sheet becomes too firm to wrap about your cake and you feel like it's going to crack, then you can reheat it in the oven (again at a very low temperature as you don't want to cook the sugar sheet) or use a heat gun to soften it up.
  2. Because the sugar sheet is made from sugar, you want to keep it away from moisture as moisture can soften the sugar sheet. The best way to prevent this is to wrap it around a buttercream that forms a crust (an American style buttercream- see separate recipe), or a cake covered in fondant or ganache. Softer coatings like whipped cream, or Swiss meringue buttercream should be avoided.
  3. Do not place the sugar sheet in the fridge, as they have high levels of humidity.


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