Homemade Edible Sugar Lace

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.

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I use a lot of lace on my cakes. Unfortunately, when I started out, 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.

First of all, this lace recipe is not mine. I found it on the 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.

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

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Before I give you the recipe here are my tips

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

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• When you add the tylose to the boiling water it will be very lumpy. Like this below.
• So, 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?
• Next, I sift all the remaining dry ingredients together and then add them to it.
• 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

First, I take the amount I need into a separate bowl. Then, I add the color needed. And, if you need white you will also need to add white color. 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.

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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 a 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.

Storage

• Keep it wrapped individually in between parchment or greaseproof 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.

Edible sugar lace

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.

• 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 has a long shelf life. I have some kept over a few months and they are still soft and gorgeous.

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Are there other types of edible lace recipes

Creating edible sugar or cake lace can add an elegant touch to your cakes and desserts. Here are a few alternative yet creative methods you can try:

1. Gelatin Lace:
   • Mix 2 tablespoons of powdered gelatin with 6 tablespoons of cold water.
   • Allow the mixture to bloom for a few minutes.
   • Heat the mixture gently until the gelatin dissolves completely.
   • Add 1/2 cup of light corn syrup and stir until well combined.
   • Optionally, you can add food coloring or flavor extracts at this stage.
   • Pour the mixture into lace silicone molds or draw delicate lace designs on a silicone mat using a piping bag.
   • Let it set for a few hours or overnight until it becomes firm and flexible.
   • Carefully remove the lace from the molds or peel it off the silicone mat and use it to decorate your cakes or desserts.
2. Isomalt Lace:
   • Melt isomalt crystals according to the package instructions.
   • Add a few drops of liquid food coloring or powdered food coloring and mix well.
   • Pour the melted isomalt into lace silicone molds or draw lace designs on a silicone mat using a piping bag.
   • Allow the lace to cool and set completely.
   • Gently remove the lace from the molds or peel it off the silicone mat.
   • Handle with care as isomalt can be fragile, and use it to adorn your cakes or desserts.
3. Royal Icing Lace:
   • Prepare royal icing by combining powdered sugar and egg whites or meringue powder according to the recipe instructions.
   • Adjust the consistency of the icing to a thick but pourable consistency.
   • Transfer the royal icing to a piping bag fitted with a small round tip.
   • Carefully pipe lace designs onto a silicone mat or parchment paper.
   • Allow the icing to dry completely, which may take a few hours or overnight.
   • Gently peel off the lace from the mat or parchment paper and apply it to your cakes or desserts.

Remember to experiment with different lace molds, colors, and designs to achieve the desired effect. Practice makes perfect, so don’t be discouraged if your first attempts are not perfect. Enjoy the creative process and have fun decorating your delicious creations!

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