Sugar Veil Recipe

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Permalink Reply by Karen Blunden on August 10, 2012 at 3:19am

I think that the gelatine in Pavlova Magic is probably added as a stabilizer.  I would try just meringue powder, xanthum, cornstarch, and cream of tartare first without gelatine and see how this works for you.  Then maybe try adding 1/2 teaspoon of gelatine powder melted in warm water as a second option.  (Just a thought, I havent tried this but maybe worth a try)

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Permalink Reply by art deco cakes by galidink on August 10, 2012 at 9:09am

cool thanks for your help , ; )

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Permalink Reply by mena raymond on February 23, 2013 at 8:16pm

Did anyone try this? How did it work? And why is there no sugar in the recipe that Karen suggests?

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Permalink Reply by Karen Blunden on February 24, 2013 at 2:31am

There is no sugar  because Pavlova Magic already contains sugar.

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Permalink Reply by art deco cakes by galidink on February 24, 2013 at 8:58am

back a few pages you will find the sugar vail recipe on my pg!s

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Permalink Reply by jenny lou on July 6, 2013 at 1:13am

Hi all ;

How long does it take to dry?

-How many days in advance can the  "LACE"  be made?

-What is the life spam for the "LACEl' after it is been place on the cake?

Thank you very much

Karen Blunden said:

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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