Welcome to the Cake Decorators Q&A

Hi, I am looking for a recipe for sugar glass to make a Elsa cake. The recipes that I come across call for ”corn syrup” which is not available where I live. What would be an alternative to corn syrup?
Thanks.

P.S.
Thank you for all the answers I received for my earlier posts. With regards to baking a large cake I followed your guidance and it worked very well. For the chocolate biscuit cake I used plain melted chocolate instead of ganache to cover it first and then the fondant.
Many Thanks.

Hi, I’ve just recently made a frozen cake….I used foxs glazier mints, melt them in the oven add some blue colouring then cut to shape before they go hard

Hello 231081

The substitutue for corn syrup is liquid glucose, it is used in the same way. You could also use isomalt or at a pinch melt down clear boiled sweets (hard candies). Here’s how to do it:
http://www.ehow.com/how_5143894_melt-hard-candy.html
Some people use golden syrup, maple syrup, agave syrup. All these have a colour of their own which will probably affect the colour of your project. There are lots of videos in youtube on how to make sugar glass, search ‘how to make sugar glass without corn syrup’

Liquid glucose can be found in the baking aisle of supermarkets in a tube type containers. If your supermarket doesn’t stock it try your local pharmacist. Ask for liquid glucose not powder. Hope this helps.

Thank you for your feed back on the chocolate biscuit cake. x

Thanks Lesley4 for adding your comment, did you grease a pan to melt the sweets on or did you line it? x

Hi Lesley4, appreciate if you could explain the exact procedure, such as the oven temperature ect. Did you use paste colour or liquid colour? Did you grease the pan? Thanks

Hi, if the link which I set earlier wasn’t helpful just google ‘how to make sugar glass’ and you’ll see loads of tutorials including how to add a few drops of food colour. You can also crush and melt blue sweets so there would be no need to use colour. Hope this helps.

Hi , I placed the mints on grease proof paper then on baking tin. Temperature I used was 170 c. When they had almost melted I added the blue paste colour, swirl the cocktail stick around the mints then popped them back into the oven… When you they are ready,take out lay the grease proof paper on a chopping board and before they start to go hard cut your shapes with a sharp knife. Hope this helps,it’s really easy, let me know how you get on. I’ve just finished my Gravity defying cake. Very challenging but worth every minute of it. I’m very pleased

Thanks for feed back Lesley4 and so happy your gravity defying cake turned out well. x

Hi, thanks madeitwithlove & Lesley4 for the posts. I tried it with foxs glacier mints several times. I find the finish product comes out with full of air bubbles. For me, oven temperature at 170 degrees didn’t make the candy soft enough to mix in the colour very well so I tried by increasing the temperature and at 190 it worked for me. I guess a few bubbles are ok but mine has a lot. I can get them very thin which is great. Hope you have any tips!
thanks.