Sugar Veil Recipe
Hi everyone I really love the sugarvail video, have you seen it?
I would love to try it, but I DON'T HAVE THE RECIPE!!! Can any one can share it pleeeease?
In advance thank you all!! Gaby
Replies to This Discussion
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Permalink Reply by Karen Blunden on
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Im guessing that if you add xanthum gum (available in the health food aisle at most supermarkets, used alot in gluten-free cooking) to any form of meringue powder, pavlova magic etc. you could have a pretty good equivalent. I'd suggest adding the gum to hot water first so it doesnt go lumpy and then adding it to the meringue powder and giving it a good mix. I would use say 100g meringue powder to say quarter teaspoon of gum maybe 5-6 tablespoons of hot water depending on weather in your area if it dries too quickly and goes crumbly add more water to recipe. Good Luck and happy experimenting!
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Permalink Reply by Cyn on
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Looking at the patent info, I looked up Mira-gel, because I have a package of Clear Gel, which looks to be about the same thing--a cold thickener made from corn starch. I bought it on Amazon, I think. I have Xanthan Gum, bought at the same time as the Clear Gel. The only ingredient I don't have yet is the maltodextrin, which I'm pretty sure is also easily available, so it looks like the actual recipe for sugar veil is doable, so I'm going to try it.
I would guess that the clear gel and the gum are the things that are key to making it soft and remain flexible.
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One more thing--the sugar used isn't just powdered sugar, it's "fondant sugar" which contains an invert sugar as well as the sucrose of regular cane powdered sugar. An invert sugar draws in moisture from the air (like honey, corn syrup, etc) and in this helps keep the product "creamy moist"
I found this at Amazon and at http://www.myspicesage.com/?main_page=search&search_in_descript... (my favorite place to buy spices and specialty salts and things)
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Here is a picture of the lace I made with pavlova magic and xanthum gum, i also added cream of tartare and a tsp of cornflour, works just fine. Does take a long time to dry though. I have a food dehydrator which speeds things up alot.
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photo (8).JPG, 36 KB
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Permalink Reply by art deco cakes by galidink on
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beautiful job ! what is pavlova magic ?
Karen Blunden said:Here is a picture of the lace I made with pavlova magic and xanthum gum, i also added cream of tartare and a tsp of cornflour, works just fine. Does take a long time to dry though. I have a food dehydrator which speeds things up alot.
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Pavlova Magic is a form of meringue powder, you use it here as the name suggests for making Pavlova. I also use it to make royal icing and to make my buttercream firmer for piping flowers.
art deco cakes by galidink said:beautiful job ! what is pavlova magic ?
Karen Blunden said:Here is a picture of the lace I made with pavlova magic and xanthum gum, i also added cream of tartare and a tsp of cornflour, works just fine. Does take a long time to dry though. I have a food dehydrator which speeds things up alot.
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COOL THANK YOU ; )
Karen Blunden said:Pavlova Magic is a form of meringue powder, you use it here as the name suggests for making Pavlova. I also use it to make royal icing and to make my buttercream firmer for piping flowers.
art deco cakes by galidink said:beautiful job ! what is pavlova magic ?
Karen Blunden said:Here is a picture of the lace I made with pavlova magic and xanthum gum, i also added cream of tartare and a tsp of cornflour, works just fine. Does take a long time to dry though. I have a food dehydrator which speeds things up alot.
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Thats ok. So if you plan on making this I would use 100g meringue powder 1/4 tsp xanthum gum 1/4 tsp cream of tartare and 1 tsp cornflour mix together, then add 5-6 tbs hot water and mix well so it looks like a gummy meringue, then cover it with clingfilm and put in fridge, next day remix before using. If you plan to use the patented recipe above I would use 92g icing sugar to 8g glucose powder for the sugar part of the recipe. Good Luck
art deco cakes by galidink said:COOL THANK YOU ; )
Karen Blunden said:Pavlova Magic is a form of meringue powder, you use it here as the name suggests for making Pavlova. I also use it to make royal icing and to make my buttercream firmer for piping flowers.
art deco cakes by galidink said:beautiful job ! what is pavlova magic ?
Karen Blunden said:Here is a picture of the lace I made with pavlova magic and xanthum gum, i also added cream of tartare and a tsp of cornflour, works just fine. Does take a long time to dry though. I have a food dehydrator which speeds things up alot.
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AWESOME , YOUR WORK CAME OUT BEAUTIFUL
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In another thread about Poured Fondant, Karen Blunden posts a recipe including info about "fondant icing sugar" which could be helpful in trying out the patented recipe.
http://www.cakeswebake.com/forum/topics/poured-fondant-1?commentId=...
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I just did a little googling and found that Pavlova magic has gelatin in it as well.
Don't know how much or the ratio.
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HUMMM ! AWESOME TO KNOW THANK YOU ; )
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