While experimenting with techniques to create the Quick Geode Cake, I decided that the ready-made sugar crystal technique would suit most cake designers at varying levels of ability, as it is a quick and simple look to achieve with only a little bit of cake carving required, and the rest is a stick-and-paint job. However, when I tried to make my own home-grown sugar crystals, the results were stunning. I made one giant sugar crystal and ended up simply placing it on top of a simple chocolate cake so as not to waste it! Then a vision came to me, as they so often do to any of us icing obsessives, of a cake decorated with smaller versions of this large sugar crystal. This is a time-consuming cake to make because of the time required to grow your own sugar crystals. However, I hope that you will agree with me that the time spent is well worth it.
Geode cakes: making your own sugar crystals
Charlotte White from Restoration Cake is back with an impressive new technique for geode cakes – making your own sugar crystals at home.
You will need
For the cake
- 15cm (6in) and 20cm (8in) cake tiers, mounted on cake drums of the same sizes
- classic vanilla buttercream
For the sugar crystals
- 46.5kg (10lb 4oz) granulated sugar
- 225ml (7.6fl oz) water
- tin foil
- fruit tray with 8 cavities (apples, pears and small fruits are best for this)
- food colouring (I used Wisteria by Squire’s Kitchen)
- 200g (7oz) candy melts or white chocolate
- 4 x dowelling rods