Lace Icing Techniques For Wedding Cake Perfection

Creating a wedding cake with lace icing is a beautiful way to impress your guests and make your special day even more memorable. While it may seem intimidating, making lace icing is a surprisingly easy process that can be achieved with a few simple ingredients and some practice. In this guide, we will walk you through the steps to create delicate and edible lace decorations that will transform your wedding cake into a stunning masterpiece. From mixing the perfect paste to applying the lace, you'll be well on your way to becoming a cake artist in no time!

Making the lace icing paste

To make lace icing for a wedding cake, you will need a silicone lace mould to recreate this recipe.

First, pour 120ml of boiling water into a heat-safe bowl, then add a tablespoon of tylose powder. Mix thoroughly – it will look lumpy, but keep going until all the tylose powder turns clear, then leave for 10-15 minutes.

After 15 minutes, the mixture should look clear and gelatinous. Now, add two tablespoons of cornstarch and one tablespoon of icing sugar. Mix until the mixture has the consistency of a thick paste.

Now you can add around half a teaspoon of corn syrup (or golden syrup) to the mixture. Mix well.

At this point, you can add any colouring (including white food colouring) to the paste.

Finally, add a tiny bit of hot water to loosen the mixture. It should now be thick and stretchy.

Filling in the lace mat

Prepare the Paste:

Before filling the lace mat, ensure you have prepared your paste mixture. This mixture typically includes boiling water, tylose powder, cornstarch, icing sugar, corn syrup, and any desired colouring. The mixture should have a thick, spreadable consistency.

Work in Small Sections:

Take a small amount of the paste and work on one section of the lace mat at a time. This ensures you don't overwhelm yourself and gives you better control over the process.

Spread and Smooth the Paste:

Using a small offset spatula, carefully spread and smooth the paste onto the lace mat. Work in multiple directions to ensure the paste gets into all the intricate details and fills every nook and cranny of the mat. Press down gently with the spatula to ensure the paste is well-compacted.

Scrape Off Excess:

Once you have filled in all the details of the current section, use a bench scraper to scrape off any excess paste. Be careful not to scrape more than necessary, as you could accidentally pull the lace out of the mat.

Repeat and Fill Gaps:

Continue working in small sections, filling in the entire lace mat. If you notice any gaps after scraping, simply fill them in and scrape off the excess again. This process ensures that all the intricate details of your lace design are captured.

Final Check and Drying:

Once the entire mat is filled in and all excess paste is removed, give it a final check to ensure there are no missed spots or gaps. Now it's time to let the lace dry. You can choose to air-dry it overnight or place it in the oven at a low temperature (around 170°F) for about 7 minutes. Keep a close eye on it, as you don't want the lace to overbake and become brittle.

Remember, a little bit of paste goes a long way, and it's important to work meticulously to capture all the delicate details of your lace mat. With patience and practice, you'll be creating beautiful lace designs for your wedding cake in no time!

Drying the lace

Firstly, it is important to note that the lace should be left to dry completely before attempting to remove it from the mould. The drying process can be done in an oven or by air-drying. If using an oven, set it to a low temperature, around 170°F (76.6°C), and place the lace in for about 7 minutes. Keep a close eye on it to avoid over-baking, as this will cause the lace to become brittle. Even with this low temperature, the lace's centre might still be tacky, so it is advisable to let it air-dry for a couple of hours after removing it from the oven.

Air-drying the lace overnight is another option, but this method requires careful monitoring. The lace can quickly become too dry and brittle, so it is essential to keep an eye on it and remove it from the mat once it is dry enough to be pliable without breaking.

Once the lace has dried, it's time to remove it from the mould. Place a silicone mat or a large piece of parchment paper on a flat surface and flip the mould over onto it. Gently begin peeling the edge of the lace away from the mat. It is important to pull the mat away from the lace, not the other way around, to avoid any breakage. If any of the finer details of the lace get stuck, use a toothpick to gently loosen those areas.

Storing the lace: If you are not using the lace immediately, it can be stored in an airtight container. Place the lace in parchment paper first to ensure it stays dry. This will help keep the lace pliable and fresh until you are ready to decorate your wedding cake.

By following these steps and paying close attention to the drying process, you will create beautiful and delicate lace icing for your wedding cake.

Removing the lace from the mat

Once your lace has dried, it's time to remove it from the mat. Place a silicone mat or a large piece of parchment paper on your work surface. Flip the mat over so that it is face down on the silicone mat or parchment paper. Begin by peeling the edge of the lace out of the mat. It is important to try to pull the mat away from the lace, rather than pulling the lace away from the mat. If any of the finer details get stuck in the mat, use a toothpick to gently loosen the lace.

If you have used an oven to dry your lace, be aware that it may still be warm. Allow it to cool before attempting to remove the lace. If the lace is still pliable, it is not ready to be removed from the mat and will need more time to dry.

Once the lace is fully dry, it should come away from the mat easily. If you find that the lace is sticking to the mat, it may need additional drying time.

After removing the lace from the mat, you can store it in an airtight container until you are ready to decorate your cake.

Applying the lace to the cake

Now that you've made your lace and it has dried, it's time to apply it to your cake. This process is not too tricky, but it will require some patience and a gentle hand. Before you begin, make sure your cake is chilled and that you have a thin layer of clear piping gel or edible adhesive on hand.

First, 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, supporting the lace with your free hand. If you find any areas that need more gel, go back and carefully apply more behind the lace. Once the sugar lace touches the piping gel, it will become delicate, and you won't be able to adjust it as freely. If needed, gently press the lace onto the cake using the end of a paintbrush.

It is unlikely that your sugar lace will wrap entirely around the cake. To fill in any gaps, trim a second piece of lace to fit, measuring the gap and pattern of the lace first. It's better to leave it a little long so you can always trim more once it's on the cake. If there are any gaps at the bottom of the lace, you can add a border of fondant pearls to hide them.

And that's it! You now have a beautiful lace-adorned wedding cake.

Frequently asked questions