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Sugarveil Casero - Homemade Sugarveil - YouTube
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Como realizar un Sugarveil casero de manera económica. How to do an economic homemade ...
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Recipe--

1 tabs of tylose powder
1/4 cup of boiling water
1 tbls of powder sugar
2 level tbls of cornstarch
1/4 teasp  meringue powder
1/2 teasp of lite karo
add color at the end if needed

Recipe provided by Cyn

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.

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It is corn syrup.  Karo is the brand name.

hum the recipe is back !!?? on the posting ??

ooops should have read it , lol !!

lite clear corn syrup !

My recipe is almost identical, and it works great, so this one should too.

This recipe works well with molds.  To re-soften to bend around your cake, just lay a damp cloth over them for a minute or so.  A little does a lot!
 
Sugar Lace (or MOCK SUGARVEIL)
 
   1 T. Tylose 
1/4 c boiling water
    1 T. conf sugar
    1 T. cornstarch
 1/2 tsp meringue powder
 1/2 tsp corn syrup
 

In mixer bowl, combine Tylose & water, mix until completely clear.  Then add the other ingredients, one at a time, in the following order, blending well after each addition.

Conf. Sugar, cornstarch, meringue powder, then corn syrup.  When all is added, beat on medium high for 4 minutes, scraping down sides of bowl with spatula as needed.  A hand mixer can be used because the amt. you are working with is so small.  Store in ziplock bag with all excess air removed or SV will dry out.  Pipe to make webs,nets, & flower outlines.  When using molds, leave flat to DRY WELL, before handling.  Bending the dry mold will break the lace.  If the finished items become too stiff, soften them by placing a slightly damp towel over item as needed to regain flexibility, then remove from mold & bend to apply to cake.  Store finished items flat in airtight containers or ziplocks.  Cleanup with hot water.  Sometimes the lace will rise out of the mold as it dries. 

 


THANK YOU Bonnie ; )
Bonnie Willey said:

My recipe is almost identical, and it works great, so this one should too.

This recipe works well with molds.  To re-soften to bend around your cake, just lay a damp cloth over them for a minute or so.
 
Sugar Lace (or MOCK SUGARVEIL)
 
   1 T. Tylose 
1/4 c boiling water
    1 T. conf sugar
   1 T. cornstarch
1/2 tsp meringue powder
1/2 tsp corn syrup
 

In mixer bowl, combine Tylose & water, mix until completely clear.  Then add the other ingredients, one at a time, in the following order, blending well after each addition.

Conf. Sugar, cornstarch, meringue powder, then corn syrup.  When all is added, beat on medium high for 4 minutes, scraping down sides of bowl with spatula as needed.  A hand mixer can be used because the amt. you are working with is so small.  Store in ziplock bag with all excess air removed or SV will dry out.  Pipe to make webs,nets, & flower outlines.  When using molds, leave flat to DRY WELL, before handling.  Bending the dry mold will break the lace.  If the finished items become too stiff, soften them by placing a slightly damp towel over item as needed to regain flexibility, then remove from mold & bend to apply to cake.  Store finished items flat in airtight containers or ziplocks.  Cleanup with hot water.  Sometimes the lace will rise out of the mold as it dries. 

 

Thanks a lot. I tried it, it worked but I noticed that after a week sugar veil starts swelling up, I did not store in fridge. Is there any thing that can be done to avoid this.

Hi Miriam,

I never had that happen.  My pieces just got dry and brittle, so I kept them flat, and restored them with the damp cloth as needed.  Never saw any swelling.  They dry a lot slower when sealed well in a baggy, or such.  Did yours dry, or did you figure some way to keep them soft?  Hope you did, and if so, please share!   


 I just realized that you might be talking about the solution, and not the end product.  I found out early on that it will turn icky and even get moldy, if not put in the fridge.  Don't know how long it will last in the fridge, because when I make it, I usually use it, or the kids will! lol

Any unused mix should be placed in the refrigerator.  You can refrigerate it for up to one week.  

Hi Goreti, sounds like you are familiar with this stuff.  Are you using this recipe, my recipe, or another recipe?  And how does your's work?   Do you like it?  Do you use it? etc, etc, etc... lol  We need all the help we can get here!  Mine works, but it does get hard.  Claire Bowman's Cake Lace remains very flexible for months!  There is a place here that sells her stuff with free shipping.  I want the Sweet Lace Mat, and they do not carry it here yet.  BooHoo

 
Easy Sugar Lace, located in Phoenix, Arizona, sells Claire Bowman's Cake Lace with free shipping in the US.
In the US, our ovens are set different, that would be 158-176 degrees Fahrenheit. 


 Hi Cyn,

Can you do anything with this list of ingredients??  Claire Bowman Cake Lace Mix

Ingredients: Water; Anti-caking agent: E555; Humectant: E1520; Thickener: E466; Colorings: E171, E172: Emulsifier: E433; Acidifier: E330; Preserver: E202.
Can you turn it into English? lol
 

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