You have a great number of cake decoration options available to you and one of the most popular is sugar lace, especially on wedding cakes. Sugar lace gives your cake a classy look and it looks like real lace. It’s edible and you don’t have to remove it when serving your cake. It may look difficult to make, but I’s really a piece of cake. Sugar lace is made from a specific type of sugar paste. First I’ll explain you how to make this type of sugar paste and after that I’ll teach you how to make sugar lace like a pro. So, let’s get started 😉
Ingredients for sugar paste:
First mix tylose powder and hot water in a bowl. Mix well until the tylose absorbs all the water and becomes thick gelatinous mixture.
Then add all the other ingredients but follow the schedule, don’t just put them all in at once. First add confectioner sugar and mix, then add your cornstarch and mix again. After that add the meringue powder and mix again. Finally add your corn syrup and mix until you get a thick paste. If your paste isn’t thick enough then add half a spoon of confectioner sugar and if the mixture is too stiff then add a little water and a little corn syrup. If you want your sugar lace to be in a specific color, now it’s the time to add food coloring. Again put some food coloring and mix until the color is even. Cover the bowl with the plastic wrap and leave it to rest for 30 minutes.
This paste can be kept in the refrigerator for a week. When you want to work with it just leave it at room temperature.
After the paste is rested, transfer the paste to the silicone lace mold. Using plastic dough scraper spread the paste so it fills all the holes in the mold. Keep on applying until you are satisfied that the paste is filled uniformly.
Scrape the remaining paste holding the scraper at 90°. Now you can leave it overnight to dry and wait until sugar lace starts to release itself from the mold or you can bake it to speed up the process. Preheat the oven at 212°F (100°C) and bake it for about three minutes. Take it out from the oven and test it with your finger. If the lace is still sticky bake it for another 3 minutes. Sugar lace must be firm to the touch but don’t bake it too long because it will lose its elasticity. Never bake it at higher temperatures and never longer than 6 minutes.
Leave it to cool completely and then carefully remove your sugar lace from the mold starting from the corner. Sugar lace is ready for decorating immediately after removing from the mold. Don’t leave it on the air to long after removing from the mold, it’s best that you use it within two hours. If you are making sugar lace in advance then store it in a plastic zip lock bag. It will be stiff when you take it out from the fridge. To restore the elasticity, just place a damp kitchen towel on top for about 15 minutes.
If you think applying and detaching sugar lace is hard check the video below and see how easy it really is 😉