Wednesday, December 15, 2010

On the Third Day Of Christmas…..

On the third day of Christmas my true  love gave to me……

A Betty

Crocker box

and a bag of


So I made  mini gingerbread bundts and  spun sugar bowls and here’s how!!!

Want a Show but short on $cash……you don’t need to take a trip down to you local specialty shop or bakery, just do it  yourself…It’s easy!! Remember if you don’t have  special bake ware a simple cupcake pan will do just fine!

Improvise folks!

Just a few ingredients, a little time and you have a spectacular dessert for you holiday table and your guest will definitely ohh and ahh over!!!


Wash  hands and bake your cakes according to box directions and I used a Nordic ware small bundt cake pan.  If you have a special  gingerbread recipe by all means use it and once your cakes are ready let them cool down and set aside.



Now it’s time to start the magic!

You will need a candy thermometer for this and I like to use my copper pot when make any type of candy.

The Basic Syrup Recipe

3-1/4 cup of granulated sugar
1 cup of DISTILLED water (less impurities )
1-1/3 cup of light corn syrup
½ teaspoon of Cream of Tartar


Mix sugar and water and bring to a boil.

Then add corn syrup and cream of tartar, these two ingredients are needed to keep the spun sugar from discoloration. Once the mixture gets to  305 degrees hard candy stage, submerge you  pot into a ice bath in a bigger pot to stop the cooking process.



Using a heat proof, greased bowl use the tines of your fork or a small whisk and dip into mixture and scattered all over bowl. Be sure to cover your work area with parchment or wax paper because the spun sugar is a bit messy.



Here’s the trick…

Do not let it totally get hard on the bowl or you may have a difficult time removing it (unless you have had a lot of practice and experience with spun sugar), so when it seems almost dry but still pliable remove it and form it to your liking!

A few tips…add some food coloring like red or green to your sugar mixture, that would be  a great WOW effect and the kids would go bonkers over it!!

If you also let the mixture cool way down, you can also form some great designs to place coming out of your cakes or other sweets!

***Be sure your hands are clean…someone might want to eat your gorgeous masterpiece!


Place your mini bundt atop you sugar spun bowl, I used a Carmel glaze and some holly, place on  pretty glass wear and you have a  dessert  your guests will talk about for holidays to come! It’s that spun sugar , it always does the trick!!





Go on give it a try and

Happy Baking and Candy


I also wanted to share a very cool blog site called

The Blog Guide Book

and  you can find some of the most neatest things on this site such as  classes, how to’s, linky parties and the list goes on and on, please stop by and take a look for yourselves!


DeeDee said...

That spun sugar is beautiful! :)

Grace said...

Love it! The spun sugar just makes it look so elegant. Thank you for sharing. Grace xoxoxo

Auntie Bliss said...

Clapping hands here!!! Love it!

Cheryl F said...

This looks like sooo much fun to make!! Thank you Ann Denise!! I am certain it will not turn out as nice as yours,. but will give it a whirl anyways...;p Thank you for sharing your secrets!!