3 Ingredient Sugar Lace

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.

 

 

 

 

 

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3 Ingredient Sugar Lace Yum
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine the Tylose powder with 1/4 of boiling water and let it set for 3-5 minutes.
  2. Sift the Royal Icing Mixture and place in an electric mixing bowl.
  3. Add the Tylose and water mixture to the Royal Icing Mixture and beat slowly for about 2-3 minutes.
  4. Gradually increase the speed to medium and let is beat for 7-10 minutes.
  5. Scrap down the bowl occasionally to ensure that everything gets mixed together.
  6. 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.
  7. 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.
  8. Spread the mixture on the silicone mat and apply light pressure to fill in all the gaps of the design.
  9. Lightly scrap the top to avoid having excess mixture.
  10. 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.
  11. When the mixture is dry to the touch, it is ready to be un-molded from the silicone mat.
  12. 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.
Recipe Notes

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.

 

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14 Comments

  1. When you make black sugarveil, do you have to adjust anything else because of the black dye? Does it take a lot to get true black?

    • Hi Lydia. I do not make any adjustments when adding the black food coloring. However, I must mention that the food dye should be a gel paste. Not the watered dyes or airbrush ones. Americolor works best, and a little bit goes a long way. Remember that the color deepens in time.

  2. I tried a well known brand and while it worked, it tasted just awful. I mean AWFUL. It was so bad it made me wonder why people paid to have this put on their cakes. And it was rubbery making me wonder how in the world they cut through it without messing up the whole cake. Isn’t the idea of being “edible” is that you’re able to eat it and it should taste good? So my question is, what does this taste like? Is it at least sweet?

    • Hi mom3kids. You can actually take this recipe and add flavoring to it. I typically use Vanilla extract to flavor mine, but others have sued Almond extract and peppermint. Since this is using a “Royal Icing” pre-mix, it requires a little bit of flavoring. Hope this helps. 🙂

  3. Do I mix the tylose powder with the warm water until combined or let it just soak up the water? I have a problem with the mixture never drying. I waited three days (not humid at all) and it never fully tried and was always still tacky. I’ve tried sugarveil and that was even worse. Please help

    • You should combine the water with tylose and let it sit for at least 5 minutes. Tylose is similar in gelatin, which you need to allow it to bloom a little bit. As far as the lace not drying, you might want to try and placing a fan near it to help it dry out.

    • Unfortunately for this recipe, it is really important to use the royal icing mix, for it already contains additional ingredients that make this recipe work.

    • Hi Kristen,

      I myself have not used the Wilton Royal Icing brand. for that reason I cannot assure you that, that specific brand may or may not work. Try it out and let me know if it works out for you. I would really love to know what other brands might work out for this recipe.

  4. Hi Kristen,
    Thank you so much for sharing the recipe. I tried it and its excellent. I noticed that when i left it on the shelf for a long time; it became watering and flat. How do i prevent this reoccuring?

    • Hi Miriam,

      Make sure to leave your lace in a well-ventilated area. It is best to place a small fan on top of the lace when it is drying to help speed up the process, as well as dry it out completely.

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