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How To Make Sugar Molds

How To Make Sugar Molds
MAKING SUGAR MOLDS:
It's easy to make all sorts of molds for holiday decorations, cake trims and table centerpieces. We have three different recipes, depending on the type of mold you are using and how durable you want it to be: Regular, Fine Detail and Extra Strength. Just a word of caution: do not try to make really large molds on a rainy or high humidity day. They will not turn out.

SOME GENERAL TIPS
Make sure you mix well with your hands until every bit of sugar is moistened. If your fingerprints remain when you squeeze the sugar in your hand, it is ready to mold. It should feel like cool "beach sand." If it doesn't hold together, mixture is too dry. Remember, water sinks, so keep the sugar mixture mixed up frequently as you work.

1.TINTING THE SUGAR:
You can use food coloring or icing paste colors to color the sugar. When using liquid food color, substitute the food coloring for water. When using paste coloring, add a toothpick at a time to achieve the desired color. Use a spoon to evenly distribute coloring in sugar. Knead if necessary. Keep the sugar covered with damp cloth after coloring to prevent the sugar from drying.

2.MAKING THE MOLDS:
• You should pack the sugar mixture FIRMLY into mold with special attention to indentations and edges. Use a straight edge to scrape the back of the mold flat. Pack down some more until perfectly tight.
• Place a stiff cardboard square (approx. 5" x 6") over mold and invert immediately. Lift mold off carefully. Throw any "mistakes" back into your bowl, stir up and try again. If mix is too dry, spritz with a water bottle.
• If all the sugar mixture does not fall out of mold easily, it is too wet. Re-mix with a bit more sugar. Hand wash and dry your mold after every 5 uses to avoid sticking.

Regular Sugar Mold Recipe (This recipe can be used for any sugar mold)
Ingredients:
- 2 cups granulated sugar
- 4 tsp. water

Instructions:
1. Place sugar in a mixing bowl. Make a well, then add water. Add coloring. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep sugar mixture covered with damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to mixture.

2. Pack sugar mixture into mold as firmly as possible. To make a multi-colored mold start with features and press the desired tinted sugars into mold. When making more than 4 of the same mold, dust mold with cornstarch to prevent sticking.

3. Scrape off excess mixture with spatula so top is level with top edge of mold. Un-mold at once. Place cardboard over mold top, turn upside down, lift mold off sugar shape.

4. Let dry 5 hours or place in a 200°F oven for 5 to 10 minutes. Decorate with thinned royal icing, drop flowers or other colorful trims.

Fine Detail Sugar Mold Recipe (Use this recipe when your mold has very fine details)
Ingredients:
- 2 cups super fine granulated sugar (available in most grocery stores)
- 3 1/2 tsp. water

Instructions:
1. Place sugar in a mixing bowl. Make a well, then add water. Add coloring. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep sugar mixture covered with damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to mixture.

2. Pack sugar mixture into mold as firmly as possible. To make a multi-colored mold start with features and press the desired tinted sugars into mold. When making more than 4 of the same mold, dust mold with cornstarch to prevent sticking.

3. Scrape off excess mixture with spatula so top is level with top edge of mold. Unmold at once. Place cardboard over mold top, turn upside down, lift mold off sugar shape. Let dry 5 hours or place in a 200°F oven for 5 to 10 minutes.

4. Decorate with thinned royal icing, drop flowers or other colorful trims.

Extra Strong Sugar Mold Recipe (This recipe is great when you are using large molds or if you want extra strength)

Ingredients:
- 2 cups granulated sugar
- 2 tsp. Meringue Powder
- 2 tsp. water

Instructions:
1. Place sugar and meringue in a mixing bowl. Make a well, then add water. Add coloring, if desired. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep sugar mixture covered with damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to mixture.

2. Pack sugar mixture into mold as firmly as possible. To make a multi-colored mold start with features and press the desired tinted sugars into mold. When making more than 4 of the same mold, dust mold with cornstarch to prevent sticking. Scrape off excess mixture with spatula so top is level with top edge of mold. Un-mold at once. Place cardboard over mold top, turn upside down, lift mold off sugar shape.

3. Let dry 5 hours or place in a 200° F oven for 5 to 10 minutes. Decorate with thinned royal icing, drop flowers or other colorful trims.
Please note: If your mold is large, the drying time will be longer.
Write a Review

Reviews

4 reviews
Wonderful Directions
Review star icon Review star icon Review star icon Review star icon Review star icon Oct 2, 2019
Oct 2, 2019  |  By Nema
But... have you ever attempted to mend one after it is very, very well cured? My daughter made a bell when she was in kindergarten and it's been on our Christmas tree for 33 years. It got dropped when we were putting decorations away this year and broke into 4 pieces. That bell has survived 6 moves and the fully decorated tree falling over - twice. She mentioned throwing it away last night and I cried for 10 minutes!
Nema
Owner Response: So sorry to hear about the broken sugar ornament. I wish I could say that I had experience with mending molded sugars. I suppose that now that the item is in 4 pieces it is worth a try to mend it. I would suggest white glue or perhaps just adding some water to the broken edges and see if it will mold back together. You may need to use some painters tape to hold the pieces together while it dries. I say, give it a try.

Brings back good memories!
Review star icon Review star icon Review star icon Review star icon Review star icon Jun 3, 2019
Jun 3, 2019  |  By MaryKay Gilbert
My mother and aunt used to make fancy sugar molds to decorate cakes. They even made thin bells and Easter eggs! (When the outer crust is dry, carefully scoop out the damp sugar in the middle. This takes a very gentle touch and lots of patience!) I was looking up sugar mold recipes and this one looks great. (Am sharing with a daughter-in-law who wants to try cake decorating for fun.)
MaryKay Gilbert
Owner Response: Thank you for your feedback! We're so happy our recipe can bring back such happy memories!

Great INstructions
Review star icon Review star icon Review star icon Review star icon Review star icon Mar 7, 2019
Mar 7, 2019  |  By Sandra
Thank you for the thorough directions. These are the best ones I have found. I look forward to using them. I do have a question for you. Do the ones with paste coloring fade or get funky color lines at some point? If so how long do I have before that happens? Just trying to sort out how far in advance I can make them. Thank you again.
Sandra
Owner Response: Hello Sandra, thank you for reaching out! We have never had a comment from customers or our employees that have used this recipe and directions about colors fading or bleeding. We wish you the best of luck with making these sugar molds, they're a ton of fun!

Shyanne Nichole Crichton
Review star icon Review star icon Review star icon Review star icon Review star icon Jan 24, 2019
Jan 24, 2019  |  By Shyanne
This worked so well on a cake my grandma loved how it looked thank you so much!
Shyanne
Owner Response: Thank you for your feedback!

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