Author Topic: Sugar cakes (Read 6415 times)

Perry · « **on:** October 25, 2015, 12:14:13 pm »

LazyBkpr said:

"It takes very little water to make a sugar cake/brick. I will dribble a little water into my sugar, and use the mixer to distribute the moisture. When I am certain I have an evenly moistened batch of sugar, I dump it into a turkey roasting pan, spread it out, and press it down. I make the thickness, or depth of the sugar about 1 to 1.5 inches, and score a line across the middle of the pan. This will be where I break the block when it is dried."

Hey Scott, roughly how much water? Fondant has soared so much in cost this year and I can still get sugar cheap, so this may be the way to go.

Dunkel · « **Reply #1 on:** October 25, 2015, 02:52:52 pm »

Perry I use about a quarter to a half a cup cup per five pounds. I just add enough to get a moist feel. I also splash in some apple cider vinegar, I just add it now to make the family mad. Makes the house stink when I put the loaves in the oven for five hours at 120.

LazyBkpr · « **Reply #2 on:** October 25, 2015, 07:30:10 pm »

What Dunkel said. 1/2 cup might be a bit much, a quarter cup may not be enough. If your using a mixer 1/4 cup is plenty. If your mixing by hand closer to a half a cup will make it easier.

I bought more roasting pans this year. I found some the perfect size to make one cake. I can place 4 of them in the oven at a time.
The worst part is the little bits of sugar you cant seem to help but get EVERYWHERE, so I usually do it in the garage... except, wifes gone, I have to clean up the mess so I'm doing it the KINGS way even as we speak!

tedh · « **Reply #3 on:** October 25, 2015, 08:02:14 pm »

I've been using 2 oz. water (From a spray bottle) per 4 lb. bag of sugar in an upright countertop mixer. Works well for me. Ted

tedh · « **Reply #4 on:** October 25, 2015, 08:56:33 pm »

It just dawned on me; 2 oz. IS a quarter cup! Man oh man, that's kind of sad. Ted

LazyBkpr · « **Reply #5 on:** October 26, 2015, 08:46:59 am »

LOL Couldnt tell you for sure, dont have any type of scale in my kitchen... SO I will have to take your word for it.

riverbee · « **Reply #6 on:** October 26, 2015, 10:51:41 am »

this recipe another beek gave says it works for him and sounds pretty much what scott and dunkel are using:

NO-COOK SUGAR FONDANT
5 pounds granulated sugar
7.5 ounces water

Stir water into sugar thoroughly. Pack moistened sugar into molds such as a loaf pan, pie pan or cookie sheet and allow to dry, at least overnight. Remove from the mold and place candy directly on top of frames over winter cluster of bees using a feeding rim, shim or additional super around candy.

Slowmodem · « **Reply #7 on:** October 26, 2015, 05:27:57 pm »

Quote from: Dunkel on October 25, 2015, 02:52:52 pm

Perry I use about a quarter to a half a cup cup per five pounds. I just add enough to get a moist feel. I also splash in some apple cider vinegar, I just add it now to make the family mad. Makes the house stink when I put the loaves in the oven for five hours at 120.

I was going to say that I was told to put it in the oven but only use the oven light for heat. I didn't know an oven would work at 120 (that is F isn't it?)

Perry · « **Reply #8 on:** October 26, 2015, 05:42:42 pm »

I just looked at ours and it starts at 200 F.

tedh · « **Reply #9 on:** October 26, 2015, 05:55:03 pm »

I've been putting mine in a 200F oven for 30 minutes, taking them out, letting them cool for a bit, then carefully turning them upside down on a cooling rack so I could reuse the pans. I do two at a time. Turning them CAREFULLY upside down made a mess one time. All over the stove top, and down in the little crack between the counter and oven. Sugars still there unless a mouse ate it. Since then I ALWAYS do the turning over on the table. It's still kind of messy but easier to clean. Unless your LazyBkpr, then just leave it on the floor to mellow a bit! Ted

40 Acre Bees · « **Reply #10 on:** October 26, 2015, 07:56:52 pm »

I was just about to order a box of fondant, but may go this way instead. Which method has the best results cook or non cook. One last question what is the significance of the cider vinegar?

neillsayers · « **Reply #11 on:** October 26, 2015, 08:48:00 pm »

same question?

Perry · « **Reply #12 on:** October 26, 2015, 08:57:09 pm »

I believe it helps invert the sugar.

https://en.wikipedia.org/wiki/Inverted_sugar_syrup

neillsayers · « **Reply #13 on:** October 26, 2015, 10:16:52 pm »

Thanks Perry,

Does it still invert when done cold process?

apisbees · « **Reply #14 on:** October 27, 2015, 05:25:02 am »

Not really, but it is available for the bees to suck on and it will keep them from starving to death. it does require moisture for the bees to dissolve it and also a lot more work for the bees to invert it. At least when we feed sugar syrup the sucrose is already dissolved.

LazyBkpr · « **Reply #15 on:** October 27, 2015, 08:52:55 am »

Cider vinegar also changes the PH in syrup and helps keep it from building up the black slimy mold.. In the cakes thats not a problem.

I do mine at 200 degrees usually for a couple hours but is probably not necessary. I have simply set them on the counter and waited to the next day and they formed fine.
Your basically just waiting for the water to evaporate and the sugar to harden in one big clump.

40 Acre Bees · « **Reply #16 on:** October 27, 2015, 02:14:29 pm »

My plan is to place the fondant in a hole cut in in my 1-1/2 insulation I have over they top cover. This way they can come up from through the hole in the top cover. Is it recommended to put a piece of wax paper on the bottom of the fondant patty, and the bees will chew through that when they are ready.

riverbee · « **Reply #17 on:** October 28, 2015, 09:43:02 am »

40 acre, imho, it's best to place the fondant directly on top of the frames, right over them..............the inner cover serves as a barrier, and if they are clustered and can't move, they are not in direct contact with feed they may need and may not always crawl through the hole of the inner cover to utiliize it. and yes, you can use wax paper, just cut some slits in on the underneath side.

rober · « **Reply #18 on:** November 03, 2015, 01:55:59 am »

the popular recipe here is:a candy thermometer, 15 #'s of sugar, 1 quart of water, 2 tbsp. vinegar. bring the mixture to a boil stirring constantly. once it boils stop stirring & let it reach 240* F. any higher it can caramelize & will become harmful to bees. when it cools to 180*-200* pour into molds or candyboards. BE CAREFUL when pouring. this mix can cause serious burns. some folks add pollen substitute as well. I built several candy boards & will continue to use them but have decided I have enough stuff to store & have started to use 2" spacer rims & molded blocks of candy. I use the rims for mite treatment & & to introduce queens & by using them for feeding I'll get double duty out of them. I'm molding the candy in baking pans that I lined with foil. I spray the pan with oil 1st. when the candy sets up it comes right out. I wrap the blocks with clear wrap or foil til needed. if you end up with a pan or candy board that's partially full you can top it off with the next batch. the 2 gallon buckets that bakeries get frosting in holds 15 #'s of sugar. if hives are heavy now you won't need the candy until January or February. I have 2 hives that are light & have quit taking syrup so they'll get candy by the 1st of december.

Bakersdozen · « **Reply #19 on:** November 03, 2015, 07:00:43 am »

Quote from: rober on November 03, 2015, 01:55:59 am

the popular recipe here is:a candy thermometer, 15 #'s of sugar, 1 quart of water, 2 tbsp. vinegar. bring the mixture to a boil stirring constantly. once it boils stop stirring & let it reach 140* F. any higher it can caramelize & will become harmful to bees. when it cools to 180*-200* pour into molds or candyboards

rober, your recipe sounds similar to what is done around here. I am confused over your temps. You say to bring it to 140 degrees. Then let it cool to 180-200 degrees. Can you clarify?