Who doesn’t love intricately decorated cakes? Nowadays I think only of various techniques of cake decorating. I am a member of Home Bakers Guild on FB and ever since I became a member, I visit the group page daily to see all the beautiful creations by home bakers. The members of the goup are very generous and they share their recipes with other members. And I have been so lucky to have joined the group. My decoating skills have improved a lot after joining the group. I have seen this edible lace 3 years before, but to make it at home you need a paste which has gelatin. Gelatin is made from animal extracts and is not at all tolerated by vegetarians. So I just didn’t think of trying it at home. And one fine day, in the guild, I saw a post by Sam Mistry about the gelatin free edible lace. I happily noted the recipe in my note book and forgot about it for a long time. Suddenly, I remembered the recipe last month and I searched for the silicon lace mould. Again the guild helped me to find the source and on my birthday, I gifted myself with the lace mould. Then started my experimenting. I was surprised that the lace turned super cute on my first try itself. But I didn’t click the step wise photos because I thought I would never get it right on the first try. Today I made it again and decorated the eggless gulkand cake with the lace. I will write about the cake in another post and also about the occassion for which I baked the cake. I am publishing this recipe with permission from the author.
Let us talk about the ingredients first. The most important ingredient in the recipe is Tylose powder. Tylose is a powder which is extensively used in cake decoration. We use it to make edible gum to stick the fondant decorations to the cake. Usually CMC powder is used as the substitute for tylose powder. But I haven’t tried it. If you have CMC, you can try substituting the tylose with it. And another ingredient is the corn syrup. But here in Madurai, I don’t get corn syrup and always substitute it with Liquid glucose. So whichever you have use it in the recipe. All the other ingredients are easily available in our pantry like corn flour and icing sugar. For the flavour, I have mentioned vanilla powder but you can add any flavour you want. For my first try I used vanilla powder but for this lace I used rose essence. But make sure to use clear extracts if you want the lace to be white. You can also add white food colour to make it whiter.
The paste is very thick and you need a dough scraper to apply it on the mat. Baking the lace is the most important step in making a flexible lace. If under baked then the lace will be very stretchy and will loose its shape and if over baked, it would become brittle. So removing the mat from the oven at the correct time is very important and it comes with practice. I hope this post will help you make beautiful laces for your cakes. My lace on the cake is not so perfect but I am satisfied as this is my second attempt.
Recipe Source: Sam Mistry
Hot Water-1/4 cup
Tylose Powder-1 1/4 tsp
Corn Flour-2 tbs
Icing Sugar-1 tbs
Vanilla Powder-1/4 tsp
Corn Syrup / Liquid Glucose-1 tsp
Food Colour – gel or liquid colours ( I haven’t used them but you can use as per the design)
- In a bowl mix together tylose and water.
- Keep on beating until the tylose absorbs all the water and becomes thick gelatinous mixture.
- Add in all the other ingredients and mix to form a thick paste.
- Cover and set aside for 30 minutes.
- Now take a spoon full of the paste and transfer it to the lace mould.
- With the help of a dough scraper, apply it on the mat so that the paste fills all the design areas.
- Keep on applying until you are satisfied that the paste is filled uniformly.
- Scrape the remaining paste by keeping the scraper at 90°.
- Preheat oven to 80°C-100°C. For my oven the minimum is 100°C, so I kept that.
- Bake the lace for 3-6 minutes until the paste is firm to touch.
- Start testing it at the end of 3 minutes. If the paste is sticky then let it bake a little more. This varies from oven to oven.
- Once the lace is firm, remove it from oven and allow it to cool.
- Remove it carefully from the mould.
- Decorate your cake with the lace and enjoy the visual treat.