Homemade Edible Sugar Lace Recipe – Vegetarian & Eggless
Homemade Edible Sugar Lace Recipe – Eggless & Vegetarian
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.
Video – Homemade Edible Sugar Lace Recipe – Egg-less and vegetarian
I have been using 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 and so in some of my recent works I have used store bought lace not this homemade edible sugar lace recipe.
Homemade Edible Sugar Lace Recipe
This lace recipe is not mine. It’s the one I found on Cake Central forum long time ago- shared by a lovely lady Dawn Edwards. I do not know her personally so I hope she wont’ mind that I shared her recipe here. (if she does I will take it off.)
If anyone knows her, please share her details with me so I can share a link to her page or website here.
Black and White Orchids cake
The only reason I am sharing it here rather than just a link because it is becoming increasing difficult for me to keep up with the questions on where to look for the recipe.
Yes, it’s not easy to find it on Cake Central. It was on a forum I wrote the recipe down and I myself can’t find it now. It looks selfish of me when I tell people I cannot share the recipe anymore but please look for it on Cake Central.
Coral Black Lace Wedding Cake
Before I give you the recipe hear are my tips / Veena’s tips
Here are some of my tips based on the questions I have received from you all.
When you add the tylose to the boiling water it will be very lumpy. Like this below.
Let it sit for a few minutes ( mine takes about 10 mins really) until it become almost transparent. Like this..
See no lumps of white powder in it. Right?
Next I sift all the remaining dry ingredients together and then add to it in.
Lastly add the Corn syrup and your mixture should look like this. No lump!!!
(if you 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,
How to use Edible Sugarlace
Just use a spatula and apply it to a clean dry mat. Remove any excess. You can air dry it over night until the lace releases itself from the mat.
Personally I place it in the oven at 70 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:
The lace mats you use are similar to these. There are some thick lace mats like I mention in the video. These are made specially for lace mixture not fondant. Lace mats are usually very thin and barely need any mixture to create a lace.
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 stand alone 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
- 1 Tbsp Tylose
- 1/4 cup BOILING Water
- 1 Tbsp confectioner sugar
- 2 level tbsp corn starch
- 1/2 tsp. corn syrup
- Pinch of white icing color or one of your choice color
Method:
- Add Tylose to boiling water and with a small fork mix until you get a clear mixture.
- When 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.
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Homemade Edible Sugar Lace Recipe Eggless and Vegetairan
Homemade Edible Sugar Lace Recipe
You can increase the amount of ingredients if you need more of it.
Recipe card – Homemade Edible Sugar Lace Recipe – Eggless / Vegetarian.
Homemade Edible Sugar Lace Recipe
Author: Veena Azmanov - Veena's Art of Cakes
Recipe type: Dessert
Cuisine: International
Prep time:
Cook time:
Total time:
Serves: 6 to 8 laces
Ingredients
- 1 Tbsp Tylose
- ¼ cup BOILING Water
- 1 Tbsp confectioner sugar
- 2 level tbsp corn starch
- ½ tsp. corn syrup
- Pinch of white icing color or one of your choice color
Instructions
- Add Tylose to boiling water and with a small fork mix until you get a clear mixture.
- When 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.
I have used it very successfully on a couple of occasions. 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.
Hi “Veena,
My oven’s lowest temp is 170F. Can i still dry the mat at this temp, but quicker?
Ah! 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.
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?
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
One thing,, how long can we keep the lace for. How many days in advance can we make them . thank you
Carol 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.
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
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.
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!
Saba.. 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.
Hi Veena, do u store the lace at room temperature or in the fridge, thanks for your recipe I shall try it.
Audrey I store my lace between parchment paper at room temperature – the fridge will dry it out and make it brittle
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?
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.
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!
Kimberly 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..?
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.
What you mean Khayti. The recipes says the exact amounts – right? Not sure I understand your question.
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?
Let 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.
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.
Ah 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
Can i add a flavoring to this?
Yes you can – when you mixing the paste
I plan on usinf my lace to decorate sugar cookies iced with royal icing. How do i adhere the lace to the royal icing?
A little sugar glue should help
Pls,I want to ask is there difference between corn starch and corn flour?
No Wemimo.. in the US they say corn starch and most other places they also say corn flour. both are the same.
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!
I 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…
Thank you for your quick reply. You’re awesome!
Thank you Angelica
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.?
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.
Thanks dear for your fast reply.will try again and give u the feedback
You welcome
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.
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 🙂
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.
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!
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
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.
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.
Tylos means what ?
Tylos or CMC is edible gum which helps to stretch the lace.
Hello,
Can I put this in a microwave oven instead?
NO 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
Hi I wanted to know if I can use glucose syrup instead of corn syrup. Thank you
Yes you can Mogra.. They both work just as much. .Use the same amount. Thanks
Hi! I was thinking of trying your recipe. But upon checking, i don’t have anymore cornsyrup onhand. Is there any substitute? Thanks!
I think it’s only tsp so might work but then again I have not tried so not sure…
Hi I wanted to know if I can use glucose syrup instead of corn syrup. Thank you
Yes you can use Glucose as well – same amount Thanks
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
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.
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
Thank you Sonali. SO glad to hear that.
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?
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..
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!
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.
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!
Ah awesome.. thank you so much for letting me know. Will be useful for the others too.. Thanks and You are very welcome
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?
Thanks 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.
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
Agnes 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.
I will definitely try it, I pray I will get all the recipes thanks for sharing
Do you need to powder the molds?
No not necessary, I do not. But if you feel you do then just give it a light dusting of cornstarch. My lace molds have no need for dusting
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?
I used it mostly with fondant but you can use it with buttercream.. just stick it on with water or piping gel
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.
Yes unfortunately that is normal. Just like sugar flowers though they are edible the edible gum give them a taste that is not so….. not appealing to some but yet technically they are still edible..
Wow! 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!
Thanks Terrie so glad it worked for you <3
Hi
I saw many receive with glycerin…
I understands it gives elasticity..
This doesnt call for it…
This is a good recipe as is lol. Works great <3
Hi Veena, thanks for the recipe. I just wanted to know how to store it and how long will it keep?
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
Hi! I don’t have meringue so can I skip it or any substitute??
NO Meringue is an important part of this recipe hun. You can buy it online <3
Hi there but I don’t see it in the recipe… How much do you use?
Laura I’m not sure I understand what you asking. what is not in the recipe?
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 shoot and all 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 again 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.
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.!!!
Great recepi. I tried and it worked well
Thanks
Excellent!
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
Hi 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
Hi Ruth try Offin mkt in lagos.
It’s sold there.
Hi , tylose powder doesnt mix properly.. What to do.. Even with hand mixer .. It didnt work
Read the post properly. I have shown you progress pictures. You have to wait for a little while till the mixture is clear
Hi, can i substitute tylose and corn syrup with liquid glucose instead?
You can substitute the Corn Syrup with Glucose but you still do need the Tylose
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
Priti – the mixer is suppose to be thick, stick and like tooth paste consistency. Have you see my video. It is thick and elastic.
Hi, i wanted to ask if i could skip mirangue powder if not then what will be its substitute. Thank you.
Sorry I think meringue powder is one of the key ingredients in the recipe. Not tried any substitute so don’t know.
Hi veena, is the boiling all through out the mixing process? Tnx
NO!! It’s just boiled water.. !!
Dear Veena
What can we use instead of meringue powder/egg white powder?
because i am unable to find that in our city.
I have not tried to make this without the meringue powder so am not able to tell you a substitute darling. SOrry!
hi i used egg white.u can try
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?
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.
What do recommend for a very dry climate? Arizona… any way to make it so it is more flexible.?
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.
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!
No for the lace I used Magic Color Black and it worked great. Have not tried it with any other brand
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.
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
HI Veena need your help I try to make two time but result was not good can you tell me mistake I did plz
Not 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
thank you for this recipe share. i tried it today and worked great. so appreciate it.
You are very welcome <3
Can I use on top of cream cheese frosting .do u have any form cream cheese frosting plz suggest thank u
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
can i add glucose syrup instead of corn syrup?
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
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
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!
Thank you Beng. it will start lifting at the edges but yes you still have to help peal it off.
I m big fan of your blog.plz share suger lace recipe without marigue powder as i m pure vegetarian.Thanks.
Your peach colored cake is fabulous…thank you for your sharing…
Thank you for the share!
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