Creating Edible Lace For Wedding Cakes: A Step-By-Step Guide

Edible lace is a highly sought-after wedding cake trend. It is a fast and easy way to turn a boring old cake into something beautiful and sophisticated. There are several ways to create the Lace Effect on cakes, including brush embroidery, appliqué lace, and using a silicon lace mould. The key to making realistic-looking lace is to get the correct thickness of the sugar paste before using it in a mould. Additionally, using distilled water, free of any mineral content, is essential for achieving the finest lace texture.

How to make sugar lace paste

Sugar lace paste is a great way to add an intricate, delicate, and elegant touch to your cakes. Here is a detailed guide on how to make sugar lace paste from scratch:

Ingredients:

• 1 tablespoon of tylose powder (CMC and tylose are the same and can be used interchangeably)
• 1/4 cup of boiling water
• 1 tablespoon of confectioner's sugar (also known as powdered sugar or icing sugar)
• 2 tablespoons of cornstarch or cornflour
• 1/2 teaspoon of light corn syrup or liquid glucose
• 1 drop of white gel food colour or any other colour of your choice (optional)

Method:

• In a small bowl, add the tylose powder to the boiling water and mix well with a fork until you get a clear mixture. It will take about 5-7 minutes for the mixture to become translucent.
• Sift and add the confectioner's sugar and cornstarch to the mixture, and mix until well combined.
• Add the corn syrup and mix again.
• If you want to add colour to your lace, add the gel food colour now and mix well.
• This mixture can be stored in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using.
• When ready to use, spread the lace mixture thinly and evenly onto a clean, dry lace mat using a small angled spatula. Work in small sections and ensure that the mixture gets into all the nooks and crannies of the mat.
• Scrape off any excess mixture with a bench scraper.
• Transfer the lace mat to a baking sheet and place it in the oven at 60°C/110°F for 10-15 minutes, or air dry overnight, depending on the humidity level.
• The lace is ready when it releases itself from the sides of the mat and looks dry. You can test a corner to see if it's ready.
• To remove the lace, flip the mat over onto a silicone mat or parchment paper and gently peel it off. Use a toothpick to loosen any tricky areas.
• Store the unused lace between parchment paper in an airtight container.

Tips:

• If you want to add a flavour to your lace, you can add a few drops of clear vanilla extract or any other flavour of your choice.
• If you need to make a larger batch, this recipe can be doubled or tripled successfully.
• The lace will keep for several months if wrapped well and stored in a cool, dry place.
• If you don't have a lace mat, you can pipe delicate lace designs onto a silicone mat or parchment paper using a piping bag.

Using a lace mat

Prepare the Lace Mixture:

Start by mixing boiling water and tylose powder in a heat-safe bowl. Stir until the mixture becomes clear and gelatinous. This may take some time and effort, so be sure to use a hand mixer if needed. Then, add cornstarch and icing sugar to create a thick paste. You can also add corn syrup or golden syrup to the mixture. At this point, you can add any colouring, including white food colouring, to achieve your desired shade. Finally, loosen the mixture by adding a small amount of hot water. The final consistency should be thick and stretchy.

Fill the Lace Mat:

Take a small angled spatula and spread the mixture onto your silicone lace mat. Work in small sections, ensuring that the paste fills all the pockets and details of the mat. Smooth the paste back and forth while pressing down with the spatula. Once the mat is completely filled, use a bench scraper to scrape off any excess. If you notice any gaps, simply fill them in and scrape off the excess again. Be careful not to scrape more than necessary, as you could pull the lace out of the mat.

Dry the Lace:

You can dry the lace by placing it in the oven at a low temperature (around 170°F) for about 7 minutes. Keep an eye on it to avoid overbaking, as this can make the lace brittle. Alternatively, you can air dry the lace, but be cautious as it can dry out quickly. The centre of the lace may still be tacky after the initial drying process, so it's best to let it air dry for an additional 2 hours or until it's no longer sticky.

Remove the Lace from the Mat:

Once the lace is dry, it's time to remove it from the mat. Flip the mat over onto a silicone mat or parchment paper. Gently peel the edge of the lace away from the mat, pulling the mat away from the lace rather than the other way around. If any of the finer details get stuck, use a toothpick to carefully loosen them.

Apply the Lace to the Cake:

To attach the lace to your cake, brush a thin layer of clear piping gel or edible adhesive onto the chilled cake. Carefully place the lace onto the gel, ensuring that the bottom of the lace aligns with the bottom of the cake. Work in small sections and use your free hand to support the lace. If needed, go back and carefully apply more gel behind the lace. Once the lace comes into contact with the gel, it will become delicate, and adjustments will be difficult.

Creating edible lace for wedding cakes using a lace mat is a detailed process that requires patience and practice. However, with the right tools and techniques, you can achieve beautiful and elegant results that will impress your guests.

Drying and removing the lace

Once the lace is dry, it's time to remove it from the mould. Flip the mould over onto a silicone mat or parchment paper and gently peel the edge of the lace out. It is important to pull the mould away from the lace, rather than the other way around, to avoid damaging the delicate lace. If any of the finer details get stuck, use a toothpick to gently loosen them.

Once removed from the mould, the lace can be applied to the cake or stored for later use. To store, wrap the lace in parchment paper and place it in an airtight container. It is important to note that edible lace is sensitive to moisture, so condensation or high humidity can cause it to become brittle or melt.

Applying lace to a cake

Once you have made your edible lace, it's time to apply it to your cake. This process is not too tricky, but it will take some practice to perfect. First, brush a thin layer of clear piping gel or edible adhesive onto your chilled cake. You can also use royal icing as an adhesive. Carefully place the lace onto the gel, making sure that the bottom of the lace lines up with the bottom of the cake. Work in small sections, supporting the lace with your free hand.

If you find any areas that need more gel, carefully apply it behind the lace. Once the lace comes into contact with the piping gel, it will become delicate and difficult to adjust. If you need to press the lace onto the cake, use the end of a paintbrush.

You may find that your lace does not completely wrap around the cake. In this case, you will need to trim a second piece of lace to fit. Measure the gap and look at the pattern of the lace. Trim the lace so that the pattern matches, leaving it a little long so that you can trim it once it is on the cake.

If the bottom of your lace does not line up perfectly, you can hide any gaps by adding a border of fondant pearls or other decorations.

Storing and transporting your cake

If you need to store your cake before an event, it is important to note that edible lace should not be refrigerated. The lace can become brittle and start to break in the fridge. Instead, store your cake at room temperature and avoid exposing it to high humidity, as this can affect the lace.

When transporting your cake, be careful not to bump or jostle it, as this can cause the lace to shift or become damaged.

Storing the lace

Once you've created your edible lace, you can store it for future use. Here are some tips for storing your edible lace decorations:

• Let the lace dry completely before storing. You can let it air dry or use an oven at a low temperature (around 170℉) for a short time.
• When drying in the oven, be careful not to overbake the lace as it can become brittle.
• After removing the lace from the mat, place it on a silicone mat or parchment paper.
• Store the lace in an airtight container. You can wrap it in parchment paper or wax paper for added protection.
• Edible lace can last for several months if stored properly.
• If you are making the lace in advance, it is recommended to do a test to ensure it holds up well over time.
• Do not store the cake with the lace decorations in the fridge, as condensation may cause the lace to become brittle and break.
• If your lace becomes too hard, you can use a slightly damp paper towel to make it more elastic.
• You can also add a bit of glycerine to the lace mixture to improve elasticity and make it easier to work with.
• Store the lace mixture in the refrigerator for up to a week. Let it come to room temperature and mix it before using.

Frequently asked questions