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.
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.
[easy-image-collage id=40489]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.
[easy-image-collage id=157324]- 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.
[easy-image-collage id=157325]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.
[easy-image-collage id=40490]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:
- 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.
- 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.
- 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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Frequently asked questions
Yes. Once the buttercream has crusted or dried brush the sides with edible glue or piping gel. Place the lace and it should stick without any issues.
Yes, sugar lace contains all edible ingredients so it is edible. Having said that it is made with edible gums which are quite chewy and tasteless. Often cake decorators use edible lace for decorative purposes.
Just brush the fondant with water or edible glue. Do not add too much liquid or glue as it will saturate into the lace. Place the lace and it should stay in place.
Place edible lace between parchment papers well covered. Then place in a cardboard box.
I’ve got a few for over a few months and they are still beautiful. If wrapped well these can stay for up to a year as well.
Once taken out of the mold edible lace needs to be kept covered. Any exposure to air will dry them out.
Even the oven is different so you will need a little trial and error to find the few minutes that work best for you. The lace needs to be removed when it’s set but still not hard. You will find that the edges start coming off the sides.
You need to make the fondant or buttercream tacky but not wet. If there is too much moisture on the cake it will melt the lace.
Sugar lace is made with edible gum which is stretchy and hard to cut. It’s best to take it off the cake and cut the cake so you have pretty slices. The lace can be messy when tried to cut.
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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 and explore new possibilities with this new easy to use homemade lace recipe.
Video
Ingredients
- 1 tbsp Tylose powder
- 4 tbsp Boiling water
- 1 tbsp Confectioners sugar powdered sugar/icing sugar
- 2 tbsp Cornstarch / cornflour
- ½ tsp Light corn syrup / liquid glucose
- 1 drop White gel food color or any other for colored lace
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.
Hi 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.
There 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.
Hi 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.
Hey 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
Hi 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.
Sowmya,
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
Hello, 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!
Thanks
Veena,
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
Thank 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.
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.
Ah Remona. So happy to hear you had success with this recipe. Thanks for coming back to write this feedback.
Hi Veena..
Just wanna check if tylose powder & gum arabic are the same? I cant seem to get tylose powder at my place..
No, Shivonne. Gum Arabic is not the same as Tylose. CMC and Tylose are the same.
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.
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
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
Nanthini. – 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.
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.
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
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!
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.
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
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.
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
Hey Grace. So happy this recipe worked beautifully for you. Thank you for coming back to write this feedback. Have a wonderful week.
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.
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.