Veena Azmanov

Cake Artist and Food Enthusiast

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Homemade Edible Sugar Lace Recipe – Vegetarian & Eggless

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Homemade Edible Sugar Lace Recipe – Eggless & Vegetarian

Edible lace has always been an intricate part of cake decorating. And yet, now it has become a massive trend. Here’s a simple homemade edible sugar lace recipe. It can be applied to any cake, from simple buttercream to naked ganache or a decorated fondant cake. So, have fun and explore new possibilities with this easy to use homemade lace recipe.

Edible lace has always been the an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe.

Homemade Edible Sugar Lace Recipe

I use a lot of lace on my cakes. Unfortunately, when I started off I could not find any shop that sold edible lace. So I had to go hunt for a homemade edible sugar lace recipe. Recently, however, I do find cake lace in my local shop. Therefore, in some of the recent works I have used store bought lace, not this homemade edible sugar lace recipe.

Edible lace has always been the an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe.

Homemade Edible Sugar Lace Recipe

First of all, this lace recipe is not mine. I found it on Cake Central forum a long time ago – shared by a lovely lady Dawn Edwards. Since I do not know her personally, I hope she won’t’ mind that I shared her recipe here. (if she does I will take it off). So, if anyone knows her, please share her details with me and I will share a link to her page or website here.

Edible lace has always been the an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe.

Black and White Orchids cake

I am sharing it here rather than just a putting a link because it is becoming increasingly difficult for me to keep up with the questions on where to look for this recipe.

And yet, you are welcome to look for it on Cake Central.

Edible lace has always been the an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe.

Coral Black Lace Wedding Cake

Before I give you the recipe here are my tips / Veena’s tips

Here are some of my tips based on the questions I have received from you all.

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.

Homemade Edible Sugar Lace Recipe |Homemade Cake Lace Recipe |Vegetarian Eggless Sugar Lace

When you add the tylose to the boiling water it will be very lumpy. Like this below.

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.

Homemade Edible Sugar Lace Recipe

Let it sit for a few minutes ( mine takes about 10 mins really) until it becomes almost transparent. Like this. See no lumps of white powder in it. Right?

Progress Pictures - Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.

How to make homemade edible sugar lace recipe | Vegetarian sugar lace |eggless sugar lace recipe

Next, I sift all the remaining dry ingredients together and then add to it in.

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.

How to make Homemade Edible Sugar Lace Recipe |Vegetarian Sugar Lace|Eggless Sugar Lace

Lastly, add the corn syrup and your mixture should look like this. No lump!!!
(if your mixture is lumpy the lace will not spread evenly)

This is, of course, a bit thick, but I do not add any water just yet.

Consistency

I take the amount I need into a separate bowl. I add the color needed. If you need white you will need to add white color too!! As you can see the color above is not really white; more opaque.

Once the color is mixed in – I add a few drops of water as needed to make it to spreading consistency.
Remember, you need it to spread evenly but at the same time you need it to be strong and dry fast – So easy with the water.

Too much water will make the lace weak which will tear more easily.

Tylose or CMC is the same and can be found at any cake decorating store. 

CK Products CMC Powder, 1.76 Ounce (50 grams)
CK Products CMC Powder, 1.76 Ounce (50 grams)
List Price:$3.49
Price:$3.49
Price Disclaimer
Confectionery Arts International Professional Strength Tylose Powder, 2 Ounce
Confectionery Arts International Professional Strength Tylose Powder, 2 Ounce
List Price:$6.89
Price:$6.89
Price Disclaimer

How to use Edible Sugar Lace

Just use a spatula and apply it to a clean dry mat. Remove any excess. You can air dry it overnight until the lace releases itself from the mat.

Personally, I place it in the oven at 60 C for about 10 to 15 mins and that expedites the process too. But you have to be careful if you leave it longer or at high temperature, the lace will become too brittle.

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.

How to make edible sugar lace recipe|Vegetarian sugar lace|Eggless sugar lace recipe

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.

How to make homemade edible Sugar Lace Recipe | Vegetarian sugar lace | Eggless Sugar Lace

Types of Lace Mats to use

Make sure the lace mats you use are similar to these. There are some thick lace mats like I mention in the video. Lace mats are usually very thin and barely need any mixture to create a lace. The ones for fondant a thicker and deeper.

These below are similar perhaps not same as seen in the video (kinda hard to find the exact sometimes) But I love these and they work really beautifully with this mixture.

Storage

  • Keep it wrapped individually in between parchment or grease proof paper in a cardboard box.
  • If you keep it out it does become brittle and breaks easily. But if you want to make standalone butterflies – just let them sit a few hours on the former open and they will set.

So Finally – here is the recipe by Dawn Edwards I found on cake central.

Homemade Edible Sugar Lace Recipe 

The original RECIPE by Dawn Edwards has meringue powder – if you want you can add 1/4 tsp of meringue powder but I have tried it without as you can see in the videos and it works perfectly fine. 

Ingredients

  • Tylose powder – 1 tbsp
  • Boiling water – 1/4 cup (60 ml)
  • Confectioners sugar – 1 tbsp (powdered sugar/icing sugar)
  • Cornstarch/cornflour – 2 level tbsp
  • Light corn syrup / liquid glucose – 1/2 tsp
  • A drop of white gel food color or any color you want the lace to be

Method

  • Add Tylose to boiling water and with a small fork mix until you get a clear mixture.
  • When the mix is clear, add confectioner sugar and cornstarch – mix again.
  • Then add your corn syrup.
  • Add white edible color – mix well.
  • This mix can be kept in the refrigerator for a week. To work with it leave it at room temperature.
  • Once you have made the lace, you can store it between parchment paper in a cardboard box.
  • To use – just spread lace as thin as possible in the lace mats – watch the video if you working on lace for the first time.
  • Place in the oven at 60 C/ 110 F for 10 to 15 minutes or air dry overnight depending on the humidity level.
  • As soon as it leaves the sides and looks dry – you can test from the corner first.

You can double this recipe successfully. I have used it very successfully making almost 3 times this amount.  It works really well and the lace really has a long shelf life. I have some kept over a few months and they are still soft and gorgeous.

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Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

Edible lace has always been the an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun exploring new possibilities with this new easy to use homemade recipe.

Homemade Edible Sugar Lace Recipe Eggless and Vegetarian

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun exploring new possibilities with this new easy to use homemade recipe.

Homemade Edible Sugar Lace Recipe Eggless & Vegetarian

Edible lace has always been an intricate part of cake decorating but now has become a massive trend. Here's a simple homemade edible sugar lace recipe that can be applied to any cake from simple buttercream to naked ganache or a decorated fondant cake. Have fun and explore new possibilities with this new easy to use homemade lace recipe.
5 from 106 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Adjust Servings Here: 10 servings
Calories: 10kcal
Author: Veena Azmanov
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients

  • 1 tbsp Tylose powder
  • 60 ml Boiling water
  • 1 tbsp Confectioners sugar powdered sugar/icing sugar
  • 2 tbsp Cornstarch / cornflour
  • 1/2 tsp Light corn syrup / liquid glucose
  • A drop of white gel food color or any color you want the lace to be
Metric - US customary

Instructions

  • Add Tylose to boiling water and with a small fork mix until you get a clear mixture.
  • When the mix is clear, add confectioner sugar and cornstarch - mix again.
  • Then add your corn syrup.
  • Add white edible color - mix well.
  • This mix can be kept in the refrigerator for a week. To work with it leave it at room temperature.
  • Once you have made the lace, you can store it between parchment paper in a cardboard box.
  • To use - just spread lace as thin as possible in the lace mats - watch the video if you working on lace for the first time.
  • Place in the oven at 60 C/ 110 F for 10 to 15 minutes or air dry overnight depending on the humidity level.
  • As soon as it leaves the sides and looks dry - you can test from the corner first.

Nutrition Information

Serving: 10g | Calories: 10kcal | Carbohydrates: 2.5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 0mg | Fiber: 0g | Sugar: 1.1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Comments

  1. The sugar lace came out very well. I was so happy and thankful to you. Was just going to pay and learn the method from an outsider.

    Reply

  3. I can’t believe I made lace!! My first successful attempt. I purchased cake lace a few months back and was such a disaster. I thought that was it. But this worked beautifully. Thanks, Veena. You are always there when I need a cake savior.

    Reply

    • Aww, Thank you, Gerald. happy to hear the recipe worked out well for you. I know that feeling. Thanks for coming back to write this feedback. Love to hear from people who try my recipes. Have a nice day. Thanks

      Reply

  4. Hi veena, I’m from colombo, Sri Lanka. thanks for sharing the recipe. I tried this recipe today. Unfortunately suddenly the weather changes and started raining. So I put it in the oven. But still it has the moist. 🙈. Will it become alright after sometime. I left it in the oven itself in the heat.
    Help me pls.
    Thanks. Nanthini

    Reply

      • ThanksVeena,
        I made and the first batch and I put it in the oven came out beautifully. II took them off after leaving over night. I’m unable to upload the photo. ☺️☺️.

        Thank you for all your recipes.

        Reply

        • Glad it worked out for you Nanthini. Yes, you can’t upload an image on the blog unfortunately because it ends up with a lot spam. But you can tag me on Instagram, Facebook or Twitter with @veenaazmanov or #hastag – #veenaazmanov. Thanks

          Reply

  5. Thank you so much for sharing this. I had success with sugar lace for the first time. Commercial lace hates me but this one worked. Thank you!

    Reply

    • Thank you, Suzette. So happy to hear you had success with this recipe. I know what you mean about commercial lace. Glad this worked. Thank you for coming back to write this feedback. Have a wonderful weekend.

      Reply

  6. hi question if placing in the oven i don’t have a digital oven i use LPG oven what temperature can i use to dry it in the oven. Thanks in advance

    Reply

    • Hey Corina. Sorry your comment was directed to the spam folder. Not sure why. I use a conventional oven and I use the bare needed to keep it warm, not sure what that temperature on your oven would be. You can even air dry it for a couple of hours.

      Reply

  7. Hi.
    Thanks a lot for sharing. I just used your recipe for a lace cake order and it came out beautifully.
    This is my first time on Sugar Lace paste.
    Thanks and ?
    Grace

    Reply

  8. Hello Veena, thank you so much for sharing this recipe. It’s so easy to make and follow. I tried out the recipe however had a bit struggle while making it. After mixing all the ingredients the mixture was quite stretchy. Not like the one in the video smooth and creamy. I added a couple of teaspoons of water but the texture was still the same.I still tried baking it though it did come out well. However half of it was set and the other half was a bit soft. This might be because of my convection oven. It’s small for the lace to fit so I folded it and baked it.The temperature also had to be set 100c for like 8 minutes. Does it more time in the oven or is it the consistency not proper. Please advise. Thanks in advance.

    Reply

    • Hey Aishwarya, It’s hard to troubleshoot like this but first off check the video on how to make it. Did you let the tylose bloom until it was transparent? Also, check if your measurements are right. It’s ok to use a few spoons so more or less water as these powders can differ everywhere. Extra water means a thinner consistency so it will take longer to dry and the lace may be too delicate so it will tear when taking out of the mold. You need to place the mat flat in the oven at the temperature mentioned so it bakes evenly. If you fold it, it will end up with some parts not drying out or becoming brittle. Alternatively, dry it at room temperature overnight until it comes out of the mold.

      Reply

  9. Thank you Veena for this recipe – I always wanted to make lace but the first time I bought it was expensive and didn’t turn out good. So I wasted my money. Now I can make as many as I want with the fraction of the price. I love your blog. Thank you for sharing your knowledge with us.

    Reply

    • Thank you, Merchy. So happy you had success with this recipe. I know what you mean. I had the same thing happen to me the very first time. Now I mostly use this recipe. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.

      Reply

  11. Thank you for this recipe. After trying a few commercial brands I found this to be the best! I was just about to give up on lace when I found your recipe. Not only did it save me money but I won’t be swearing anymore.

    Reply

  12. Thank you so much for this recipe. I made my first lace. It was a lot easier to use than the commercial brands.

    Reply

  14. Made sugar lace for the first time last week and it was so pretty. So easy and so cheap compared to store bought. I love how pretty my lace looks. Now I need a cake to add it to. Thanks

    Reply

    • Thank you Rhiner – Happy to hear you have great success with this recipe. Thank you so much for coming back to write this feedback, appreciate it very much. I’m sure you will make a lovely cake for that lace. Enjoy!

      Reply

  15. Tried this recipe last week and it was the best lace recipe I’ve ever worked with. Better than store bought! Thank you so much for sharing.

    Reply

  16. Hi Veena, I am yet to try the lace for the first time. Have you ever tried making bows out of it?

    Looking forward to your answer

    Thank you!

    Reply

      • Hi Veena.
        Have made my first amount of lace with your recipe and I’m very pleased with it. However when sticking it to the fondant do I apply with water or glue? Also to what would I apply it to, the fondant or the lace? Don’t want it to fall off as its for my daughters wedding cake. Thanks Monique

        Reply

        • Monique.. Glad the lace worked great. I usually apply water to the cake – area where the lace will stick. if you apply to the say it tends to get sticky because of the tylose and then difficult to move around. Once stuck it won’t fall off

          Reply

  17. I would like to know if after applying cake lace to a buttercream cake, can it then be put in the refrigerator?

    Reply

    • Hi Betty. Yes you can definitely add cake lace to a buttercream cake. It stick to buttercream very easily. You can keep lace in the fridge but not sure how it will react if the condensation is high in warm places. I have never put mine in the fridge honestly so can’t remember anything specific.

      Reply

  18. Thank you so much for this recipe. I loved using it. For the first time lace was not frustrating! Thank you! Love your blog. I am a huge fan of your work but mostly of your generosity to share your knowledge so freely. Thank you.

    Reply

    • Thank you Carl. I know that feeling. This lace recipe sure is a dream to work with. Glad you thought so too. Thank you for your kind words. Happy to hear my blog is useful to you. Thanks

      Reply

  19. Thank you for this recipe. I used it last week and it was the best lace I ever made. Better than the store bought lace. Thank you so much for this recipe and for a very detailed information

    Reply

  20. This is the best lace recipe online. Tried it for the first time with success. I’ve tired the premade brands – sugar veil and cake lace but had to struggle so much with it. Not to mention they are so expensive. This is so affordable and easy – your tutorial was so detailed that I had to succeed. Thank you for this incredible blog. I have learned so much from you that I consider you my mentor. God bless you and your family

    Reply

    • Thank you so much Shavonne. So happy to hear that you enjoyed working with this recipe. I know what you mean. I live in high humidity here that has real issues with premade laces. Thank you for coming back to write this feedback. Appreciate it very much

      Reply

  21. Hi
    Thanks for sharing the recipe.
    I tried it but faced an issue. Whenever i pit it around the cake especially whipped cream, it does not cut through alongwith the cake and rather comes together while cutting the cake. Kindly guide with the reason and solution.
    Thanks

    Reply

    • Aastha – the lace is chewy so when you add it to the cake over whipped cream or any soft frosting there is not way you can get a clean cut through it. The best would be to remove it from the cake gently and then cut the cake simple and clean. An edible lace is mostly for decoration purposes. While it’s edible it honestly does not taste that incredible. Does it?

      Reply

  22. Oh wow.. I would never think something like lace can be made edible. It’s really a work of art. You are so talented and thank you so much for sharing your recipes and knowledge

    Reply

  23. Hi, I have a quick question. I saw in an earlier post regarding the tylose, I can only find the Wilton gum Tex tylose powder. Do you know if this will work of used?

    Reply

    • Hey Sandra. Yeah the Wilton is not tylose but gum trex which can be used to make gum paste – I only prefer to use tylose. I have not tried lace with gum trex and dont’ remember anyone who had success yet. Sorry can’t help much.

      Reply

  24. Hi! Just wanted to say thank you so very much from the bottom of my heart! My first try at making laces was using sugarveil and it totally made me give up on lace designs…..it made me super frustrated! Until I found this recipe and your awesome method! It came out of my mold like butter! Love, love them. Even my husband was like wow thats awesome! Thank you thank you! You made me change my thinking on sugar laces!

    Reply

    • Ah I know the feeling Mandy. Years ago when Lace was new I had the same issue especially with the humidity that I have here. But once I started making my own.It’s been a dream! So happy to hear that this had a positive effect on your mood too. Happy I could help. Thank you so much for taking the time to come and write this feedback. Appreciate it very much.

      Reply

  26. Hi Veena,
    Thanks for sharing your recipe. Can I also use it for buttercream cakes? Will it stick and stay or it might fall out? Is it meant only for fondant cakes? Thank you.

    Reply

    • Marilyn. I have not tired it on buttercream cakes but I don’t see why it won’t work. It definitely should work on buttercream cakes. And you can use buttercream to stick it to the cake too!

      Reply

  27. Hi Veena, thanks for sharing the lace recipe. I have a question. How do I color the lace golden? Which is the best way to achieve golden color – airbrushing it, painting it with golden luster dust mixed with alcohol or mixing golden luster powder in paste? Many thanks for replying.

    Reply

    • Radha.. You can aribrush it gold or dry brush it with a dry luster. I have tired both – For the airbrush do one coat then wait for it to dry before you do another. The dry works great too.

      Reply

  30. Hi Veena, lovely detailed video. Thanks so much for taking the time to put this together. I have a question. Once the lace is ready to be used can it be air brushed with a gold/silver or pearl Wilton airbrush colour? Or just dusted with edible lustre dust? Thanks so much. Have a good day.

    Reply

  32. I just tried this recipe and it worked great. But I am wondering if you can make butterflies with this. I don’t know how you would make the wings close. Any suggestions.

    Reply

    • Thank you Jacqueline. Glad it worked out great. Well you can make butterflies.. just let them dry even more on a former after you take them out of the mold. They need to be stiff dry and they are very delicate.

      Reply

  33. Hi Ma’am.. I tried this… When I applied it on the mat, it is not sticking properly,like.when I applied it in another direction it’s coming out.. And it creates gaps.. I didn’t add any color.. Should i add more water?

    Reply

  34. Thank you very much for the recipe
    What does Tylose mean? Where can I buy? Is it possible on the site? If I am happy to link.
    What is meant by sugar confectioner
    How much baking temperature and how much time?
    Thanks Esther

    Reply

    • Esther – Tylose is an edible gum used for cake decorating. You can buy it as almost any cake decorating store or online. I think the post should have some links to Amazon. Confectioners sugar is powder sugar used for cake decorating. It has some cornstarch added to it as well. I have mentioned the baking temperature as 60 or 50 C for about 10 to 15 minutes

      Reply

    • its popularly known as icing sugar. walk into any shop that sells cake things and ask for icing sugar. hope this helps

      Reply

  36. Hi there! Thank you for sharing this recipe. I look forward to teying it. My only problem is that I don’t have corn syrup available to me where I live. Is there anything else i can use to substitute?

    Reply

    • Marlene.. perhaps you can find liquid glucose near you. It’s usually available at any shop that sells confectioner or cake supplies. There must be a local brand.. because it’s a very popular ingredient in desserts

      Reply

  37. One thing,, how long can we keep the lace for. How many days in advance can we make them . thank you

    Reply

  38. Hi Veena! Just love your recipes and tutorials. AWESOME! !! Your such a great person sharing all your knowledge. Thanks a million❤❤
    Just a little clarification Veena, I want to know when making sugar lace according to your recipe when baking do you have to close the oven door? And also do we have to put the heat up as well as down or both in the oven. Cos my oven is made that way.
    So sorry for taking your time. Thanks a lot in advance. Hafsa

    Reply

    • Thank you Hafsa. Yes you do close the oven. it’s really low temperature, so top and bottom both are fine.. The idea is just to ensure the moisture dries out. So don’t keep it longer than necessary. Hope this helps.

      Reply

  39. where can we buy lace mats from? I searched on amazon but am not sure its correct type you used. I see only small ones from wilton company. Thank you!

    Reply

  40. Hi Veena, do u store the lace at room temperature or in the fridge, thanks for your recipe I shall try it.

    Reply

  41. Thanks for the tutorial, it worked, though air dried. I however wrapped it in between newspaper and keep in box, after 3 days I brought it out only for it to break into pieces. Where do I go wrong?

    Reply

    • Sorry to hear that Folashade. Sounds like despite the newspaper it was still drying. I prefer parchment cause it stops it from further drying but still let’s it breath. I hope that makes sense.

      Reply

  42. Hello Veena
    i was just wondering if I can put the lace on Italian meringue butter cream cakes? Will it melt into the cake or will it start breaking if there’s condensation?

    Thank you, can’t wait to try this recipe!

    Reply

  43. Hi veena
    your homemade eggless recipe for sugar lace is superb but I couldn’t find the exact proportion or measure of corn syrup, icing sugar , tylose etc. It would be great if you can help me out with exact measurements of all the ingredients.

    Reply

  44. I accidentally switched the first two steps. I added the water to the tylose. It ended up being what I would describe it as a gelatin mess. Then I decided to add the other ingredients one at a time to make sure they were thoroughly mixed. Still a clumpy mess, not how yours is pictured, smooth and creamy. I used a fork to mix it all and I was trying to make a double batch. Is there a way to salvage it? Maybe adding water and using an electric mixer? Or just start all over again?

    Reply

      • It worked. I had to add a lot more water. I don’t know if it’s because it’s so dry in my kitchen or what. Just trying to get the hang of this. I used the actual Sugarveil last night, and as costly as that is, I still had a lot of tears when trying to remove the mat from the lace. This seems to work better than the sugar veil,but will need to do some adjustments in baking time.. but the taste definitely will need something. All I had was vanilla extract, and that didn’t work at all.

        Reply

  46. I plan on usinf my lace to decorate sugar cookies iced with royal icing. How do i adhere the lace to the royal icing?

    Reply

  48. Hi Veena – your tutorials are great! Question – once you apply the lace on the fondant, can it be refrigerated? Or do you recommend that you wait until you serve it? I’m worried about the condensation when the cake is out of the fridge – especially if the lace is a dark color on white fondant. Thank you!

    Reply

  49. Hi.I tried your lace recipe abd leave it to dry overnight but in the morning the lace came out from the mold on its own and was dry and brittle.where did i go wrong.?

    Reply

    • Sangeeta. Sounds like the lace was over dried. it all depends on the weather – if it’s too hot the lace will set faster. When it’s done wrap and store between parchment paper to prevent it going brittle.

      Reply

          • Hi veena .my laces r coming perfectly but when i put them in my cake and tasted it ..it was kind of hard ..plastic type.not very tasty to eat.wat should i do as i hav to make golden laces for my inlaws 50 th anniversary.pls help me

          • Sangeeta.. I’m sorry this is more for visual.. You can remove it from the cake before serving. We do need to keep the formula so the lace has to be done with this mixture and taste is usually a compromise.. but I think most people remove it from the cake.

  50. Your video & recipe are awesome Veena. Thanks so much for sharing. Can i just clarify that the icing sugar used is the one with the cornstarch in it already or is it just the pure icing sugar as the terminology is different here in Australia. Thanks in advanced 🙂

    Reply

    • Leonie. I use regular commercial powdered sugar/ icing sugar / confectioners sugar – they usually come with starch added – often it’s corn starch -some times even potato starch. I used the one with cornstarch. Not sure what the term in Australia is but it’s the same sugar you buy for your buttercream or fondant. Hope that helps.

      Reply

  51. I JUST made this for the first time. I was expecting problems. I struggled with Sugar Veil all weekend (and spent a fortune doing it!!!). Sugar Veil was a disaster, so I did not hold out a lot of hope for this. Guess what? My lace came out absolutely perfect the first time!!! I will never, ever use another product besides this one!!! You have a devoted follower in me now!

    Reply

    • Aww thank you so much Jana.. So happy to hear that..! I know what you mean – my first disaster attempt was also sugar veil but mostly because of the humid conditions we have here. I have tried cake lace and that works great though

      Reply

    • Hi Today I tried the recipe for the first time. The end results were it was soooo thick and sticky. I added a couple of drops of water. When trying to get it in to the mold it kept sticking to my spatula an actually coming back out of the mold. Concerned I made it wrong I started all over but with the same results. So hard to spread. Managed to get 3 small molds filled but didn’t get them scraped off very well because the mixture kept pulling out of the mold.

      Reply

      • Donna.. Sounds like the amount of tylose is more. Are you using the same amount? Perhaps check the level of tylose. It is normal to be sticky but as you can see in the video..it is still spreadable.

        Reply

  55. Hi! I was thinking of trying your recipe. But upon checking, i don’t have anymore cornsyrup onhand. Is there any substitute? Thanks!

    Reply

  56. Hi Veena,
    I’ve been watching you’re tutorials on the edible sugar lace. What I would like to know is, do you put the mold on a cookie sheet to bake or do you put it directly on the oven rack to bake?
    Thank you.

    Dana Bosgieter

    Reply

    • Dana.. it does not matter if you use a oven rack or cookie sheet. You bake at a very low temperature so it’s mostly like drying the moisture out. But yes make sure you keep it flat so it will dry evenly.

      Reply

  57. Thanks Veena for this recipe, i tried making lace from scratch the recipe that i followed used royal icing mix and was looking something to substitute for royal icing mix …so ur recipe is absolutely superb and pocket friendly ……….thanks once again

    Reply

  58. THank you for sharing the recipe. I have made it twice and had no problem mixing and drying. But after we applied it to the cake (I steamed the cake covered in fondant and applied the lace) the lace shrank and it created gaps and even distorted the fondant. Do you have a tip for preventing that?
    Also, which store bought product have you used with success?

    Reply

    • Hi Ranata. Glad to hear that you made the lace successfully. If you want to steam the cake do not add the lace first, the heat steam can warp the elasticity in the lace causing it to break down. SO steam he cake let it dry then apply the lace with water. I hope that helps. I have always use Cake Lace very successfully. Unfortunately I do not get it here locally and shipping makes it too expensive..

      Reply

  59. Hi, I love your work. Iam going to try this recipie but I live in a very hot and humid area. Is it possible to use this recipie to make butterflies with wings thar stand up. I was considering drying them on top of parchment paper in the shape of a V. Think this would work or any suggestions? I would like to make it look like the butterflies are just landing.
    Thanks!

    Reply

    • For my weather this does dry hard when I leave it out. Espcially in summer. So it all depends on the weather. One suggestion I will give is – when you leave them to dry on a parchment V… place them in the oven at 50C for about 10 mins to dry.. I think that will hold it’s shape.

      Reply

      • Hi again! Thanks so much for your advice. I tried the recipie as is and the butterflies looked great. The high humidity was not an issue and I did not have to put them in the offen additionally afterall. This was for a big birthday party and everyone loved it. Thanks again!

        Reply

  60. Hi Veena

    Thank you for the recipe! I absolutely love your blog! Jus wanted to check if it’s possible to pipe it and create your own variations?

    Reply

  61. Hi…I have a gas oven and not a micro wave or conventional oven…is there another way to dry the paste without using the oven….since I am afraid the silicon mat may get damaged…..thanks

    Reply

  64. Hi Veena,

    Thanks so much for sharing this. I am looking forward to giving it a try. My question is have you ever used it with a buttercream covered cake or always fondant?

    Reply

  65. I’ve just made lots of lace using your recipe. We are renewing our wedding vows after 42years of marriage and I wanted to decorate my own cake for financial reasons. Your lace has made all the difference and I’ve made lots of lace butterflies with the recipe as well. But the lace seems a bit rubbery, although perfectly formed. Is it still edible, it seems to have a strange consistency when eaten? Thankyou so much for sharing this.

    Reply

    • Yes unfortunately that is normal. Just like sugar flowers though they are edible the edible gum gives them a taste that is not so appealing to some. And yet, technically they are still edible.

      Reply

    • I think I have mentioned the storage in the post below. You can saved the unused lace between parchment paper in a cardboard box so it won’t go brittle. Depending on the weather it has a long shelf life.. I have mine for over six months and still as good as new

      Reply

          • Hi Veena
            I had the same problem, the recepie above doesnt say you have to use meringue, it says you can, as it wasnt in the list ,I didnt use it because I thought it was optional, I couldnt get the same consistancy as yours, so will try again using it this time☺

          • Yes Danica. You can make it without meringue powder. Have you watched the video? I have shown you in details how to make it. Please read the trouble shooting tips that I have mentioned in the post. I do exactly the same thing over and over and over again. It works every single time. So do use the exact same quantity. And, you do not need meringue powder. The old/original recipe had meringue powder but I have found this balance that works great without it. Thanks.

      • I thought there was no meringue (egg) in the recipe. That’s in the title of the article. It’s not on the ingredient list or in the video. This is very confusing when you comment that it is necessary. I don’t want to waste my time.

        Reply

        • Kati there is not meringue powder in the recipe. Previously there was..! Some of the old comments are referring to the old recipe. But if you look at the recipe and the video there is not meringue powder.!!!

          Reply

  71. Hi, Venaa thanks for this. However, I want to ask if there is a substitute fie egg white powder or meringue powder because I haven’t been able to get any of these here in my country Nigeria.
    Thanks

    Ruth

    Reply

      • Hi

        I tried the recipe twice (I read the trouble shooting and the recipe at least 10 times).. I used Glucose and Tylose but both times my mixture came out gloopy. Even after adding more water it was to thick and like a paste. Any advice please?

        Thank you

        Reply

  76. Dear Veena

    What can we use instead of meringue powder/egg white powder?
    because i am unable to find that in our city.

    Reply

  77. So I made 20 ahead of time each with parchment paper and place in a baggy but they molded and got slimy. I was bummed cause they turn out perfect right away. Any suggestions?

    Reply

    • They react to the humidity in the weather dear! For me they are quite soft in winter and keep well in an open tray just wrapped in cling wrap between parchment papers. In summer I have to box them between parchment or they become brittle. So it usually has to do with the whether really.

      Reply

      • What do recommend for a very dry climate? Arizona… any way to make it so it is more flexible.?

        Reply

        • I guess you would need to dry it less in the oven and also keep it well wrapped in between parchment papers followed by ziplock bags. In summer that’s what I usually do cause it dries really brittle very fast.

          Reply

  78. I am so excited to try this recipe! I have never tried cake lace before, and am looking forward to trying it! I was wondering what kind of coloring did you use for the black lace? I know with fondant it helps to color it brown first. Do I need to use the same concept here? Thanks for the help!

    Reply

  79. Hi veena… Im a big fan or yours… Your tutorials are a big help for self taught home bakers like me. Thank you.
    Please tell me if the abovr recipe can be made without tylose powder or any substitute for it? I have all the ingredients except tylose powder.

    Reply

    • No Saima..! Tylose is the main ingredient in this recipe. I have never tired it with anything else, so not sure about any substitute. If you are up for an experiment try the other edible gums such as gum tragascenth but can’t promise as I have not tried. If you do the experiment do let me know the results. <3

      Reply

    • I think you can use on a smooth buttercream and Cream cheese frosting. It may soak up some greese but technically yes. I think I have a Cream Cheese frosting recipe in one of the recipes. I think it’s the Red Velvet Cake

      Reply

  84. Hi
    I used the same recipe but my cake lace doesn’t dry enough to pull out ….. Even tried the oven method n left it to dry overnight…… Plz help

    Reply

    • May the humidity is high where you are so it may take longer to dry out. I use this recipe.. Not my recipe but it really works for me
      I think you may need a few more minutes in the oven then take it out of the mold. If you leave it out over night in humid weather it will go soft again. I hope this helps

      Reply

    • Hi. After putting the mat in the oven, will the sugar lace release itself from the mat? I do not have to help peel it? Will it release easily when it’s done?
      Thanks!
      BTW, your creations are lovely!

      Reply

  88. Excellent tutorials. ..very clear
    Thanks
    Would like to see a tutorial on gelatin flowers , sugarpaste flower colouring n shading and how to make bride n groom face n body
    looking fwd to
    Thanks

    Reply

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