This Geode tutorial can be applied as toppers or on sides of a cake.
First, follow this recipe to get your crushed candy crystals as sprinkles for your geode effect.
1/2 cup water
3/4 cup light corn syrup
2 cups granulated sugar
2 tsp clear flavoring extract (I like LorAnn fruit flavors,)
1 drop blue gel food coloring (I used Americolor Sky Blue gel coloring)
Line a baking sheet with foil and spray the foil with nonstick cooking spray.
In a medium saucepan, combine the water, corn syrup, and granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves. Bring the mixture to a boil, then stop stirring and brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
Continue to cook the candy without stirring until it reads 290-295 degrees Fahrenheit (143-146 C) on the thermometer. Watch the temperature carefully–a lower temperature might produce sticky candy, while a higher temperature runs the risk of producing green candy! Once at 290-295, take the pan off the heat and let it sit for a few moments, until bubbles stop breaking on the surface. Add the flavoring and a drop of food coloring, and stir everything together.
Pour the candy onto the prepared baking sheet and tilt it so that it runs into a thin layer. Let it set completely at room temperature.
Once set, break it into small pieces by hand. For the complete “crystal meth” experience, place the pieces in a large zip-top bag and smash them with a rolling pin until they are crushed. Store the candy in an airtight container at room temperature.
Now after you have gotten your crystal crushed candy, Then follow the picture steps below to form your geode designs
You can use any color sprinkles! Make sure you add edible glue to the inside for sprinkles to stick.
Note: You can Carve some cake out first and then cover in fondant. Use rock candies or any candies available that you can melt, let them cool then break it. Place inside the carved portion of the cake to get geode effect