HOME MADE SUGARVEIL!!!!

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Permalink Reply by Debra Bergeron on February 12, 2015 at 2:25am

what is a tabs of tylose?

Cyn said:

In the meantime, here is  a recipe I came up with based on the Patent info for the original recipe:

Sugar.                     50.5 grams 
Dried egg white.       5.6 grams  (.198 oz)
Starch.                      0.3 grams
Xanthan Gum            0.3 grams
Maltodextrin.            1.0 .gram

These amounts are very small, multiply them all by the same larger number to have enough to weigh on a regular oz/gram scale.

Dissolve the Xanthan gum in just enough hot water to make it smooth, then add the rest and enough more hot water to make the paste like royal icing, beat till stiff enough to pipe.  Both maltodextrin and xanthan gum are available at Amazon and other sites online.  The starch is a modified food starch that thickens without cooking. (ie: cleargel)

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Permalink Reply by Goreti on February 12, 2015 at 6:52am

It's 1 tablespoon of tylose.

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Permalink Reply by art deco cakes by galidink on February 12, 2015 at 7:33am

lol I used 1 table spoon lol
Goreti said:

It's 1 tablespoon of tylose.

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Permalink Reply by Debra Bergeron on February 12, 2015 at 10:45am

Ok, well I thought it was a typo and went with a TBS; however, all I got was a big ol pile of goo. Looked like day old grits.   Any guess what went wrong?

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Permalink Reply by Goreti on February 12, 2015 at 10:58am

I found that I had to add more water.  

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Permalink Reply by art deco cakes by galidink on February 12, 2015 at 11:51am

I have another recipe I just used .. it takes a while to mix it well tho ...

Goreti said:

I found that I had to add more water.  

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Permalink Reply by art deco cakes by galidink on February 12, 2015 at 12:45pm

Thanks for the video, here's the recipe!  {:o) 

 

Sugar Lace Recipe by Sugar Tree Cakerie

 

1/2 cup boiled/distilled water

   1 T. Tylose powder

   1 t. confectioners sugar

   2 t. corn starch

1/4 tsp. meringue powder

1/2 tsp. liquid glucose

      drop of white food color

      drop of gel color as desired 

 

1. Preheat oven to 122 F.

2. In a clear mixing bowl, combine water & Tylose, then mix on low until tylose is dissolved and clear, about 5-7 minutes.

3. Scrape sides down to bring together the Tylose jelly.

4. Beat in the icing sugar with mixer for about 2 minutes, or until dissolved.

5. Microwave liquid glucose for 5-8 seconds to soften for easier use.

6. Add the corn starch and mix thoroughly.

7. Add meringue powder and color of choice, and continue mixing.

8. The last thing you do is to add the glucose, mix, scrape, and mix.  Make sure it is mixed very well, not gritty, or put through a sieve at this stage.

9. Just before use, add 1 tsp. of glycerine for added elasticity, and mix in well.

10. Spray mold lightly, or dust lightly with corn starch, removing any excess.

11. Apply sugar lace mix to mat, making sure ALL of the pattern is filled by using a 'downward motion' when spreading.  Remove excess.

Slide mat onto an oven grid, make sure the sides do not hang off.

12. In convection oven, door open, fan on, in the middle, for 15-20 minutes.

13. Use oven light as a guide to monitor the sheen of the lace mixture, once it is no longer shiny, and dry to the tough, remove for coat 2.

14. Apply a 2nd coat exactly as before, don't stretch/damage the first coat.

15. In oven to dry as before, remove when lace is just dry, do not exceed the time limit, or it will go brittle.  If so, lay a damp cloth over it for a few seconds.

16. Flip the mat over and remove gently.

17. It will be a little dry, so put in a sealed plastic bag overnight.

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Permalink Reply by Debra Bergeron on February 13, 2015 at 12:00am

Thanks so much for the help.  I will give these a try after I get through with this wedding.  Moving on!

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Permalink Reply by Bonnie Willey on February 18, 2015 at 1:17pm

'Cake Lace Recipe' that really Works!!

By:

Sweetlin | Facebook

https://www.facebook.com/SweetLin8

(Go to Tutorials to purchase)

Hi all!

I was able to purchase a cake lace recipe, from this site, recommended to me by June, that really WORKS!  It came to $8.16 USD/€6.99 EUR.  Since it worked so well, I just wanted to tell you guys about it, and where you can also buy this recipe.

I have only made 2 batches so far, but I love this stuff.  It takes a few days for it to dry totally, so no longer tacky, but stays soft & pliable/flexible the entire time.  Does not harden or crack.  I kept turning it over so both sides could dry.  It has been about a week, and so far I see no reason for it to harden, if it has not done so already!  And it has been sitting out on the table the entire time..., that means, no little baggy needed to keep it from drying out & cracking! 

I had to apply it 2 times, because the first batch came out too thin, and with it being still tacky at the time, was hard to keep it from sticking to itself.  Once it does that, you will not be able to get it unstuck. lol  So beware!  I really should have let it dry longer in the mold.  It may, or may not, need a baggy to keep it from drying out too much in the future, but 'not' to keep it from becoming brittle.    

I love the way this acts, does not break/crack, and since it has no gelatin in it, will not be so hard to cut.  Have not tried it on a cake yet, but I foresee no problems with that either.

The only other thing that comes close, is Clare Bowman's of course, that she says stays flexible for months.  Then there is the Flexi Paste product, that is an instant thing, that looks like it should stay flexible, but you know something, they never really said!  Just that it comes out of the mold instantly, and is flexible.     

Since SweetLin, in Italy, is selling it, it would not be fair to list it on the open forums.  Hopefully one of you will try it, and post your results also! 

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Permalink Reply by art deco cakes by galidink on February 18, 2015 at 1:20pm

so cool ...
Bonnie Willey said:

'Cake Lace Recipe' that really Works!!

By:

Sweetlin | Facebook

https://www.facebook.com/SweetLin8

(Go to Tutorials to purchase)

Hi all!

I was able to purchase a cake lace recipe, from this site, recommended to me by June, that really WORKS!  It came to $8.16 USD/€6.99 EUR.  Since it worked so well, I just wanted to tell you guys about it, and where you can also buy this recipe.

I have only made 2 batches so far, but I love this stuff.  It takes a few days for it to dry totally, so no longer tacky, but stays soft & pliable/flexible the entire time.  Does not harden or crack.  I kept turning it over so both sides could dry.  It has been about a week, and so far I see no reason for it to harden, if it has not done so already!  And it has been sitting out on the table the entire time..., that means, no little baggy needed to keep it from drying out & cracking! 

I had to apply it 2 times, because the first batch came out too thin, and with it being still tacky at the time, was hard to keep it from sticking to itself.  Once it does that, you will not be able to get it unstuck. lol  So beware!  I really should have let it dry longer in the mold.  It may, or may not, need a baggy to keep it from drying out too much in the future, but 'not' to keep it from becoming brittle.    

I love the way this acts, does not break/crack, and since it has no gelatin in it, will not be so hard to cut.  Have not tried it on a cake yet, but I foresee no problems with that either.

The only other thing that comes close, is Clare Bowman's of course, that she says stays flexible for months.  Then there is the Flexi Paste product, that is an instant thing, that looks like it should stay flexible, but you know something, they never really said!  Just that it comes out of the mold instantly, and is flexible.     

Since SweetLin, in Italy, is selling it, it would not be fair to list it on the open forums.  Hopefully one of you will try it, and post your results also! 

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Permalink Reply by Debra Bergeron on February 18, 2015 at 3:07pm

Thank you, I will give it a go:)

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