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.
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.
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.
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.
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.
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.
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?
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.
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.
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.
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 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.
Price DisclaimerPrice Disclaimer
Price Disclaimer
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.
Recipe – Homemade Edible Sugar Lace Recipe – Save/Pin
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
- 1 tbsp Tylose powder
- 1/4 cup Boiling water (60 ml)
- 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
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.
Save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Homemade Edible Sugar Lace Recipe Eggless and Vegetarian
Homemade Edible Sugar Lace Recipe Eggless & Vegetarian
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
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.
Recipe Video
Nutrition Information
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Gabi
March 13, 2019 at 2:36 amHi! My tylose was a solid mass when I added the water, is this okay?
Veena Azmanov
March 13, 2019 at 10:45 amHey Gabi, Sounds like you put a bit extra tylose or less water. Check the quantities again, please. Thanks
I have a video for this recipe as well.
Brigitte
May 8, 2019 at 8:05 pmI followed the recipe but I t became completely solid and not spreadable. Maybe one table spoon of tylose powder is too much? Maybe it should be one tea spoon?
Veena Azmanov
May 9, 2019 at 12:27 amHey Brigitte. The recipe is correct, many people have used it successfully. I have made it countless times myself. Sorry, it did not work for you. Thanks for the feedback
Divya
February 20, 2019 at 12:27 pmHi Veena,
I have been following you, since you started veenas art of cake. I can proudly say , you are my mentor in cake. I tried this lace recipe first time. Came out very well. But i couldn’t cut the lace while cutting cake .it was like rubbery. Where am wrong? Can you please tell me.
Thanks in advance.
Veena Azmanov
February 20, 2019 at 4:41 pmThere is nothing wrong with the lace Divya. Usually, we remove the lace before we eat it.
While technically it’s edible, I find it tasteless. And that’s not just with this lace but commercial lace as well.
Look at the ingredients there is tylose which is tasteless and rubbery when set. The rest is just to get the tylose to work with it.
Edible lace were not made with taste as their defining characteristics. They were made for art and Its purpose is, of course, to look pretty, which it does.
Sorry, I know this answer is disappointing but the truth has to be said.
Have a great day.
Sowmya
January 23, 2019 at 4:18 pmHi Veena, tried this recipe today. The recipe was very easy to make. I had to add lots of water to get a spreading consistency. In the end, the mix looked lumpy but was smooth to touch. My oven’s minimum temperature is 100c. So I kept for about 5 mins 3-4 times till the sides came out. The lace came out well and was flexible.
But it was hard and could not be eaten. What did I do wrong? Also, how can I color the lace in gold? Thanks.
Veena Azmanov
January 24, 2019 at 7:50 amHey Sowmya, This needs to be paste consistency, too much water will make the lace thin and delicate so easy to break.
Once dried you must place them in between parchment paper so it won’t dry off. This sugar so if you leave it out it will get hard and dry.
Please watch my YouTube video as I have explained everything in detail.
Thanks
Sowmya
January 28, 2019 at 4:28 pmHi Veena, thanks for the reply. I tried it again. It was softer, but not soft enough to be eaten. My oven minimum temperature is 100c. For much time I should keep it in the oven?
Thanks again.
Veena Azmanov
January 28, 2019 at 9:04 pmSowmya,
The softness of the lace will depend on the weather you have, the mixture you have, and the times you use.
This is sugar and it will react to moisture, dryness, oven heat, colling circumstances…etc.
I cannot give you exact recipe and time for where you are. This is going to be a trial and error your to figure it out.
Many people try this recipe and everybody has different results. Some love it, some hate it. That’s because the sugar creations will work differently in different circumstances.
For example – If you remove it out in 10 minutes and it’s not soft – the next time take it out at 8 minutes.
If it’s not set then try a higher or lower temperature. Sorry, I wish I had the exact recipe for you.
Thanks
MaryAnn VanLeir
March 25, 2019 at 10:34 pmHello, I had accidentally left out lace overnight. It was dry but not crumbling. I dampened two paper towels and placed the lace between them. A few mintes later the lace was fine. Hope that helps!
Veena Azmanov
March 25, 2019 at 11:29 pmThanks
Veronica
March 26, 2019 at 7:43 pmVeena,
I tried 4 different recipes including yours.
Yours was by far the easiest and came out beautiful!
We are having a surprise 50th birthday party for my baby sister Saturday and she will just adore the lace on the cake.
Veronica
Veena Azmanov
March 27, 2019 at 12:15 amThank you, Veronica. So happy you found this recipe works best for you. Thank you so much for coming back to write this feedback. Love hearing from those who try my recipes.
Remona
November 23, 2018 at 12:15 pmThe 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.
Veena Azmanov
November 23, 2018 at 1:56 pmAh Remona. So happy to hear you had success with this recipe. Thanks for coming back to write this feedback.
Shivonne
November 13, 2018 at 2:39 pmHi Veena..
Just wanna check if tylose powder & gum arabic are the same? I cant seem to get tylose powder at my place..
Veena Azmanov
November 13, 2018 at 5:00 pmNo, Shivonne. Gum Arabic is not the same as Tylose. CMC and Tylose are the same.
Gerald
October 8, 2018 at 9:59 pmI 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.
Veena Azmanov
October 9, 2018 at 5:31 pmAww, 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
Nanthini
September 21, 2018 at 1:51 pmHi 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
Veena Azmanov
September 21, 2018 at 5:28 pmNanthini. – when it dries in the oven take it off carefully – place it between two parchment papers to prevent it from humidity. A few days later check to see if it’s ok.
Nanthini
September 22, 2018 at 9:43 amThanksVeena,
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.
Veena Azmanov
September 22, 2018 at 10:41 amGlad 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
Suzetter
August 19, 2018 at 6:59 pmThank 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!
Veena Azmanov
August 23, 2018 at 8:05 pmThank 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.
Corinne
July 4, 2018 at 4:40 amhi 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
Veena Azmanov
July 7, 2018 at 10:30 pmHey 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.
Grace Awosanmi
June 9, 2018 at 6:31 pmHi.
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
Veena Azmanov
June 10, 2018 at 8:48 amHey Grace. So happy this recipe worked beautifully for you. Thank you for coming back to write this feedback. Have a wonderful week.
Aishwarya Kothare
May 28, 2018 at 3:09 pmHello 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.
Veena Azmanov
May 29, 2018 at 12:19 amHey 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.
Mercy
April 24, 2018 at 9:57 amThank 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.
Veena Azmanov
May 8, 2018 at 8:54 amThank 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.
Chioma
April 20, 2018 at 1:38 pmHello. Thanks for the recipe. Please what can I use as alternative to corn starch and corn syrup
Veena Azmanov
April 20, 2018 at 8:38 pmAh Chioma.. You can use glucose syrup for the light corn syrup – but why do you need a substitute for cornstarch. Am I sure you can find cornflour near you?
Demistah
April 8, 2018 at 6:34 amThank 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.
Veena Azmanov
April 15, 2018 at 9:09 amThank you Demistah. So happy to hear you found this just in time. Would be a shame if you gave up on lace. Happy this saved the day.
Melynda Erisman
April 1, 2018 at 3:31 amThank you so much for this recipe. I made my first lace. It was a lot easier to use than the commercial brands.
Veena Azmanov
April 16, 2018 at 8:11 amThank you, Melynda. Happy to hear you have success with this recipe. Appreciate you coming back to write this feedback. Have a wonderful day.
V8web
March 29, 2018 at 5:38 pm.do u have any form cream cheese frosting plz suggest thank u
Veena Azmanov
March 29, 2018 at 10:10 pmI have two cream cheese frosting – Cream Cheese frosting and no butter cream cheese frosting
Rhiner
March 17, 2018 at 7:17 pmMade 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
Veena Azmanov
March 22, 2018 at 12:20 amThank 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!
Jame
March 3, 2018 at 4:13 pmTried 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.
Veena Azmanov
March 5, 2018 at 7:49 amThank you Jame. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Sana
February 23, 2018 at 1:02 amHi 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!
Veena Azmanov
February 23, 2018 at 7:53 amHi Sana, the lace is soft so you can definitely make a fabric bow with it. If fact make a bow and then let is dry with supports so it’ holds it shape just like we do with gumpaste
Monique
February 28, 2018 at 8:43 pmHi 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
Veena Azmanov
March 1, 2018 at 10:40 amMonique.. 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
Betty Highberger
February 9, 2018 at 1:39 amI would like to know if after applying cake lace to a buttercream cake, can it then be put in the refrigerator?
Veena Azmanov
February 9, 2018 at 8:12 amHi 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.
Carl
February 5, 2018 at 8:37 pmThank 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.
Veena Azmanov
February 6, 2018 at 9:12 amThank 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
Isabel
January 31, 2018 at 6:33 amThank 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
Veena Azmanov
January 31, 2018 at 9:55 pmThank you Isabel. So happy to hear you found this recipe worked for you. You are very welcome. Please do tag me on Instagram @veenaazmanov if you share the cake. Thanks
Shavonne
January 27, 2018 at 9:01 pmThis 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
Veena Azmanov
January 30, 2018 at 8:31 pmThank 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
Aastha
January 22, 2018 at 1:43 pmHi
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
Veena Azmanov
January 23, 2018 at 12:13 amAastha – 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?
Tallbott
December 30, 2017 at 11:04 pmOh 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
Veena Azmanov
January 1, 2018 at 8:56 pmYeah it’s incredible how far cake decorating has come, you really can make such delicate lace edible.
Sandra
December 20, 2017 at 7:23 amHi, 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?
Veena Azmanov
December 20, 2017 at 10:58 amHey 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.
Mandy
December 19, 2017 at 3:42 amHi! 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!
Veena Azmanov
December 19, 2017 at 4:33 pmAh 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.
Sunil
December 13, 2017 at 1:20 pmCan I use this on thicker molds? Like the ones designed for fondant?
Veena Azmanov
December 13, 2017 at 2:44 pmIt will take for ever to dry!! Technically you can.
Marilyn C Sequeira
December 2, 2017 at 1:08 pmHi 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.
Veena Azmanov
December 2, 2017 at 6:31 pmMarilyn. 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!
Radha Ganeriwala
November 19, 2017 at 6:43 amHi 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.
Veena Azmanov
November 19, 2017 at 8:04 amRadha.. 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.
Yumvilla
October 31, 2017 at 2:59 amI made this and my family loved it. My boy said that “it’s so yummy to eat”!
Veena Azmanov
October 31, 2017 at 6:56 pmSo happy to hear tat Yumvilla. This is one of those cake decorating recipes that don’t rank the highest in taste but works wonders as a decoration.
MEAl5
October 23, 2017 at 5:23 amThanks Veena for this recipe! My mother very like it!
Veena Azmanov
October 23, 2017 at 7:31 pmThank you
Samantha
August 22, 2017 at 2:23 pmHi 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.
Veena Azmanov
August 23, 2017 at 12:14 amAbsolutely Samantha..! You can airbrush the lace once it’s dried -just dont’ over saturate it. Let it dry between layers if necessary I have done a gold and back too!
martini
August 3, 2017 at 4:57 amThank you for your recipe Veena,
I have gum tex-xylose, is it the same product?
thank you
Veena Azmanov
August 3, 2017 at 10:56 amNo Martini – Gum tex is not the same as tylose so not sure if it will or will not work. Tylose or CMC can be found at any cake decorating store near you or online.
Connie
August 11, 2017 at 3:03 amWilton’s product is called Gum-Tex Tylose Powder. Is that the right product?
Veena Azmanov
August 15, 2017 at 10:08 pmSorry for the delay in replying; I was out of town. I think Wilton is tylose powder. Not Sure. Just read the label at the back and it should say tylose
glenda
October 2, 2017 at 8:43 amHi Veena thank you for the video its really helpful to know but my own problem is i used the wilton gumtex tylose powder is that the same
Veena Azmanov
October 2, 2017 at 9:20 amNO glenda. Wilton is not tylose. So not sure it will work. I have not tried it. You can use CMC or Tylose both work. CMC is not expensive and you can get it an most cake decorating stores
jacqueline jelinski
July 16, 2017 at 1:02 amI 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.
Veena Azmanov
July 16, 2017 at 2:33 pmThank 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.
Deepz
July 10, 2017 at 2:30 pmHi 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?
Veena Azmanov
July 11, 2017 at 8:08 amDeepz take a look at the video, watch what I am doing see my consistency. it should be spreadable.
esther
July 5, 2017 at 6:20 pmThank 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
Veena Azmanov
July 6, 2017 at 12:07 amEsther – 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
Amina
July 7, 2017 at 10:25 pmits popularly known as icing sugar. walk into any shop that sells cake things and ask for icing sugar. hope this helps
Veena Azmanov
July 8, 2017 at 12:02 amYes Powder sugar, icing sugar, confectioners sugar – all at the same. thanks Amina
Grace
June 11, 2017 at 7:28 amHi “Veena,
My oven’s lowest temp is 170F. Can i still dry the mat at this temp, but quicker?
Veena Azmanov
June 11, 2017 at 8:35 amAh! Not sure but you can try. Definitely use less time.. and keep an eye for the first few to make sure you find the sweet spot.
Megan
November 3, 2017 at 1:40 amHello, my oven also has a low setting if 170F. Did this work for you?! How long did you bake? Thanks!
Veena Azmanov
November 3, 2017 at 8:33 amYOu need this on a low setting. So keep for less time if necessary. Do one and see how it works.IF not leave it to air dry out over night
Marlene
June 5, 2017 at 12:41 amHi 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?
Veena Azmanov
June 5, 2017 at 7:59 amMarlene.. 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
Carol Emard
May 28, 2017 at 8:32 amOne thing,, how long can we keep the lace for. How many days in advance can we make them . thank you
Veena Azmanov
May 28, 2017 at 4:00 pmCarol as it says in the storage – if you keep it well.. it can last over a year. So you can make it well in advance.
Hafsa
May 27, 2017 at 1:53 amHi 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
Veena Azmanov
May 27, 2017 at 2:05 pmThank 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.
Saba
May 9, 2017 at 8:44 pmwhere 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!
Veena Azmanov
May 9, 2017 at 9:08 pmSaba.. I do have some links on the post. Use those links for Amazon. Those are the lace mats. I prefer the big not small ones.
Audrey Pereira
May 1, 2017 at 2:23 pmHi Veena, do u store the lace at room temperature or in the fridge, thanks for your recipe I shall try it.
Veena Azmanov
May 2, 2017 at 12:05 amAudrey I store my lace between parchment paper at room temperature – the fridge will dry it out and make it brittle
Folashade
April 27, 2017 at 12:37 amThanks 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?
Veena Azmanov
April 27, 2017 at 8:16 amSorry 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.
Kimberley
April 26, 2017 at 9:19 amHello 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!
Veena Azmanov
April 26, 2017 at 1:26 pmKimberly I know you can put Lace on IMBC and I also know that condensation and humidity can soften perhaps even melt lace. Is it possible to put it last minute..?
Khyati
April 17, 2017 at 9:56 pmHi 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.
Veena Azmanov
April 18, 2017 at 10:53 amWhat you mean Khayti. The recipes says the exact amounts – right? Not sure I understand your question.
Anova Frasure
April 14, 2017 at 12:45 amI 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?
Veena Azmanov
April 14, 2017 at 1:32 amLet it sit for a while.. after all the tylose has absorbed – mix thoroughly. I think it will still work. Do not add too much water the lace will be too weak.
Anova Frasure
April 14, 2017 at 3:39 amIt 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.
Veena Azmanov
April 14, 2017 at 12:10 pmAh glad to hear it worked. Yeah you definitely need to adjust for weather conditions. I keep it simple and only use Almond or Rose essence
Donna
April 13, 2017 at 3:05 amCan i add a flavoring to this?
Veena Azmanov
April 13, 2017 at 10:28 amYes you can – when you mixing the paste
Donna
April 13, 2017 at 3:03 amI plan on usinf my lace to decorate sugar cookies iced with royal icing. How do i adhere the lace to the royal icing?
Veena Azmanov
April 13, 2017 at 10:29 amA little sugar glue should help
Wemimo
April 11, 2017 at 10:13 amPls,I want to ask is there difference between corn starch and corn flour?
Veena Azmanov
April 11, 2017 at 10:56 amNo Wemimo.. in the US they say corn starch and most other places they also say corn flour. both are the same.
Angelica
April 9, 2017 at 6:29 pmHi 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!
Veena Azmanov
April 10, 2017 at 12:26 amI think you can keep the fondant cake in the fridge. I have done that and not had any issues. Not sure about people live in high humidity areas and how condensation effects it but in general you will have not issues. Just don’t touch the lace as it will be sticky once taken out of the fridge…
Angelica
April 10, 2017 at 6:48 amThank you for your quick reply. You’re awesome!
Veena Azmanov
April 10, 2017 at 11:27 pmThank you Angelica
Sangeeta
April 8, 2017 at 6:22 amHi.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.?
Veena Azmanov
April 8, 2017 at 11:13 amSangeeta. 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.
Sangeeta
April 8, 2017 at 1:48 pmThanks dear for your fast reply.will try again and give u the feedback
Veena Azmanov
April 9, 2017 at 12:25 pmYou welcome
Sangeeta
May 9, 2017 at 3:09 pmHi 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
Veena Azmanov
May 9, 2017 at 9:05 pmSangeeta.. 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.
Leonie
March 14, 2017 at 7:18 amYour 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 🙂
Veena Azmanov
March 15, 2017 at 9:47 amLeonie. 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.
Jana Webre
March 6, 2017 at 9:20 pmI 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!
Veena Azmanov
March 7, 2017 at 6:01 pmAww 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
Donna
April 14, 2017 at 12:02 amHi 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.
Veena Azmanov
April 14, 2017 at 1:34 amDonna.. 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.
Fairoza
March 5, 2017 at 6:50 amTylos means what ?
Veena Azmanov
March 5, 2017 at 7:48 amTylos or CMC is edible gum which helps to stretch the lace.
Rosa
March 2, 2017 at 10:34 amHello,
Can I put this in a microwave oven instead?
Veena Azmanov
March 2, 2017 at 10:39 pmNO not microwave unless it has a convention oven setting. If you don’t have an oven just air dry it. Read the post above for details
Mogra
February 21, 2017 at 9:05 pmHi I wanted to know if I can use glucose syrup instead of corn syrup. Thank you
Veena Azmanov
February 22, 2017 at 8:13 amYes you can Mogra.. They both work just as well. Use the same amount. Thanks.
Rina jelesca J Sarreal
January 26, 2017 at 12:25 pmHi! I was thinking of trying your recipe. But upon checking, i don’t have anymore cornsyrup onhand. Is there any substitute? Thanks!
Veena Azmanov
January 26, 2017 at 3:08 pmI think it’s only tsp so might work but then again I have not tried so not sure…
Mogra
February 22, 2017 at 7:25 pmHi I wanted to know if I can use glucose syrup instead of corn syrup. Thank you
Veena Azmanov
February 23, 2017 at 8:34 amYes you can use Glucose as well – same amount Thanks
Dana Bosgieter
January 20, 2017 at 12:19 amHi 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
Veena Azmanov
January 20, 2017 at 12:14 pmDana.. 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.
Sonali
January 16, 2017 at 9:25 amThanks 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
Veena Azmanov
January 16, 2017 at 11:19 amThank you Sonali. SO glad to hear that.
Renata
January 13, 2017 at 5:20 pmTHank 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?
Veena Azmanov
January 13, 2017 at 9:02 pmHi 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..
Oliver
December 16, 2016 at 10:30 amHi, 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!
Veena Azmanov
December 16, 2016 at 9:16 pmFor 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.
Oliver
December 19, 2016 at 4:20 amHi 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!
Veena Azmanov
December 19, 2016 at 9:59 amAh awesome.. thank you so much for letting me know. Will be useful for the others too.. Thanks and You are very welcome
Miliie
December 7, 2016 at 7:57 pmHi 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?
Veena Azmanov
December 7, 2016 at 11:19 pmThanks Millie. So glad to hear that. I have not tried to pipe it. It’s kinda sticky so not sure it will be super easy to pipe. Having said that It might just work. Try it.
Agnes
November 24, 2016 at 9:35 amHi…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
Veena Azmanov
November 24, 2016 at 2:01 pmAgnes I’m not sure about gas oven, alternatively you can air dry the mat with the lace mixture. Takes longer but it should still dry.
Grace
October 23, 2016 at 1:16 amI will definitely try it, I pray I will get all the recipes thanks for sharing
Ruth Loughlin
September 8, 2016 at 2:25 amDo you need to powder the molds?
Veena Azmanov
September 8, 2016 at 7:47 amNo not necessary, I do not. But if you do then just give it a light dusting of cornstarch. My lace molds have no need for dusting
Kelly Stevens
August 17, 2016 at 2:20 amHi 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?
Veena Azmanov
August 17, 2016 at 10:20 amI used it mostly with fondant but you can use it with buttercream.. just stick it on with water or piping gel
Gwendoline Rose Letley
August 8, 2016 at 12:38 amI’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.
Veena Azmanov
August 10, 2016 at 2:23 pmYes 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.
Terrie Prewitt
August 7, 2016 at 12:20 amWow! What a great recipe! I just finished making a bunch of lace. This recipe worked perfectly! There is no need to purchase a mix. Thank you so much!
Veena Azmanov
August 7, 2016 at 2:33 pmThanks Terrie. So glad it worked for you <3
Malathi
July 31, 2016 at 10:46 amHi
I saw many receive with glycerin…
I understands it gives elasticity..
This doesnt call for it…
Veena Azmanov
July 31, 2016 at 9:55 pmThis is a good recipe as is lol. Works great <3
Stephanie
July 13, 2016 at 9:31 amHi Veena, thanks for the recipe. I just wanted to know how to store it and how long will it keep?
Veena Azmanov
July 13, 2016 at 9:27 pmI 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
Kaisha Khan
July 12, 2016 at 11:44 pmHi! I don’t have meringue so can I skip it or any substitute??
Veena Azmanov
July 13, 2016 at 12:19 amNO Meringue is an important part of this recipe hun. You can buy it online <3
Laura
January 31, 2017 at 4:03 pmHi there but I don’t see it in the recipe… How much do you use?
Veena Azmanov
January 31, 2017 at 4:47 pmLaura I’m not sure I understand what you asking. what is not in the recipe?
Danica
February 16, 2017 at 1:21 amHi 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☺
Veena Azmanov
February 16, 2017 at 8:16 amYes 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.
Kati
February 16, 2017 at 7:32 pmI 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.
Veena Azmanov
February 16, 2017 at 8:57 pmKati 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.!!!
priyanka
June 4, 2016 at 12:09 amGreat recepi. I tried and it worked well
Thanks
Veena Azmanov
June 4, 2016 at 10:56 amExcellent!
Ruth Kolawole
May 12, 2016 at 11:51 pmHi, 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
Veena Azmanov
May 13, 2016 at 8:16 amHi Ruth. I do not know any substitute for Egg White. I have not tired it yet. Perhaps you can try a small batch without and let us know if it works. So far no one has shared any feedback on that – sorry <3
Mabel
March 30, 2017 at 2:09 pmHi Ruth try Offin mkt in lagos.
It’s sold there.
Priyanka
May 4, 2016 at 6:07 pmHi , tylose powder doesnt mix properly.. What to do.. Even with hand mixer .. It didnt work
Veena Azmanov
May 4, 2016 at 6:41 pmRead the post properly. I have shown you progress pictures. You have to wait for a little while till the mixture is clear
Rhian
May 4, 2016 at 1:55 pmHi, can i substitute tylose and corn syrup with liquid glucose instead?
Veena Azmanov
May 4, 2016 at 5:55 pmYou can substitute the Corn Syrup with Glucose but you still do need the Tylose
Priti
April 15, 2017 at 7:00 pmHi
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
Veena Azmanov
April 15, 2017 at 11:03 pmPriti – the mixer is suppose to be thick, stick and like tooth paste consistency. Have you see my video. It is thick and elastic.
Rida
April 4, 2016 at 12:08 pmHi, i wanted to ask if i could skip mirangue powder if not then what will be its substitute. Thank you.
Veena Azmanov
April 4, 2016 at 3:56 pmSorry I think meringue powder is one of the key ingredients in the recipe. Not tried any substitute so don’t know.
Caroline
March 26, 2016 at 5:29 pmHi veena, is the boiling all through out the mixing process? Tnx
Veena Azmanov
March 26, 2016 at 8:57 pmNO!! It’s just boiled water.. !!
Paul De Silva
March 22, 2016 at 8:15 amDear Veena
What can we use instead of meringue powder/egg white powder?
because i am unable to find that in our city.
Veena Azmanov
March 22, 2016 at 8:20 amI have not tried to make this without the meringue powder so am not able to tell you a substitute darling. SOrry!
priyanka
April 20, 2016 at 10:20 amhi i used egg white.u can try
Sommer
March 15, 2016 at 1:39 pmSo 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?
Veena Azmanov
March 16, 2016 at 9:09 amThey 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.
Wanda LaLoggia
May 8, 2016 at 6:48 amWhat do recommend for a very dry climate? Arizona… any way to make it so it is more flexible.?
Veena Azmanov
May 8, 2016 at 11:19 pmI 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.
Amy
March 15, 2016 at 7:25 amI 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!
Veena Azmanov
March 15, 2016 at 9:02 amNo for the lace I used Magic Color Black and it worked great. Have not tried it with any other brand
Saima
March 7, 2016 at 3:30 pmHi 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.
Veena Azmanov
March 7, 2016 at 4:17 pmNo 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
Anonymous
March 2, 2016 at 9:35 pmHI Veena need your help I try to make two time but result was not good can you tell me mistake I did plz
Veena Azmanov
March 3, 2016 at 11:02 amNot sure hun.. Read the recipe carefully again. Check the progress pictures I shared above and read the notes.
Make sure the consistency is right. Make sure you are using a lace mat. Try again don’t give up <3
Husniya
July 11, 2017 at 5:37 pmHii if you don’t mind can u tell exact amount of each ingredients ?
Veena Azmanov
July 11, 2017 at 10:22 pmI think I have given the exact amount of each ingredients. What measure is missing?
Donna Smith
November 14, 2015 at 12:56 amthank you for this recipe share. i tried it today and worked great. so appreciate it.
Veena Azmanov
March 1, 2016 at 8:28 amYou are very welcome <3
Cathy
October 19, 2015 at 2:27 pmCan I use on top of cream cheese frosting .do u have any form cream cheese frosting plz suggest thank u
Veena Azmanov
October 19, 2015 at 3:35 pmI 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
Geethani Anthony
August 24, 2015 at 5:46 pmcan i add glucose syrup instead of corn syrup?
Sonia
July 12, 2015 at 6:38 pmHi
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
Veena Azmanov
July 13, 2015 at 7:44 amMay 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
Beng
May 4, 2016 at 6:35 amHi. 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!
Veena Azmanov
May 4, 2016 at 8:06 amThank you Beng. it will start lifting at the edges but yes you still have to help peal it off.
Mita Mahendra Singadia
June 25, 2015 at 2:22 pmI m big fan of your blog.plz share suger lace recipe without marigue powder as i m pure vegetarian.Thanks.
Mary Reynolds Levee
May 31, 2015 at 12:58 amYour peach colored cake is fabulous…thank you for your sharing…
ReNae Rhinehart Bertolero
May 30, 2015 at 8:01 pmThank you for the share!
Rashi Vaswani
May 27, 2015 at 7:51 amExcellent 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