A little while back, the latest cake decorating trend was all about the sugar lace. An edible applique which gave cakes an elegant look to them. Wedding cake were among the most requested for this applique. A well known company created a formula that worked by simply adding a little bit of water to the mix and whisking the mixture together. Together this formed a gelatinous type substance, that would then be applied to a lace mold and set to dry. The applique was great, but for the price and the amount I was getting, it was definitely a lover, but not a keeper in my books.
Alas, began the hunt to find a from scratch version of the sugar lace. After hours of searching, yes hours, I was able to find the original ingredients list for the sugar lace, and compared to those that were readily available to everyone. I then compared those ingredients, and low and behold, found out that the Royal Icing mix, the ones that come in 1lb bags, had the same ingredients. By tweaking the recipe a bit, I was able to come up with my own version of a sugar lace, and was able to save myself a couple of hundred bucks along the way. And the best part was, it only required 3 things.
The following video describes the method I used for doing my version of the sugar lace.
3 Ingredient Sugar Lace
- 1/4 cup royal icing mix ((CK Brand works best))
- 1 tbsp tylose powder ((Or CMC))
- 1/4 cup warm water
- Combine the Tylose powder with 1/4 of boiling water and let it set for 3-5 minutes.
- Sift the Royal Icing Mixture and place in an electric mixing bowl.
- Add the Tylose and water mixture to the Royal Icing Mixture and beat slowly for about 2-3 minutes.
- Gradually increase the speed to medium and let is beat for 7-10 minutes.
- Scrap down the bowl occasionally to ensure that everything gets mixed together.
- Toward the 3 minute mark to the end, add the desired liquid food coloring to the mix and let it continue to mix until the whole 10 minutes is up.
- Transfer the mixture into a small bowl and cover with a lid. Save it in the refrigerated when not in use for up to 7 days.
- Spread the mixture on the silicone mat and apply light pressure to fill in all the gaps of the design.
- Lightly scrap the top to avoid having excess mixture.
- Let the mixture dry. This can take any where from 30 minutes to 2 hours. Try to keep the lace in a dry and cool place. The more humid the air, the longer the lace will take to dry.
- When the mixture is dry to the touch, it is ready to be un-molded from the silicone mat.
- Gently lift the lace up and pull towards the back. When you have enough lace lifted up, then cup the lace in between the hands and continue to life up and pull backs until the lace comes off completely.
STORAGE: Store the lace by placing in between two pieces of parchment paper and laying down flat.
USING THE GEL PASTE MIXTURE: When you want to make more lace, simply take it out of the refrigeration and let it come up to room temperature before using.