Make Your Own Cake Lace!

Prep time:	PT30M 30 min
Cook time:	PT10M 10 min
Total time:	PT40M 40 min

Cake Lace, also known as edible lace was a well kept secret of professional cake decorators and pastry chefs for many years. In just 30 minutes you can make professional looking cake lace which will make the professionals jealous!

Author

Bakes & Blunders

Recipe type: Modelling

Using

Karo Light Corn Syrup - 16oz (473ml)

BYCM - CMC Tylose - 100g

Americolor Soft Gel Paste 21g

Bakels - Neutral Piping Gel

Yield

12 lace strips

Ingredients

1/2 cup Boiling water
1 tbsp Tylose powder
1 tbsp Soft icing sugar
2 tbsp Cornstarch
1/2 tsp Light corn syrup
1/2 tsp Vanilla or any other flavouring
White gel colour
Additional gel pastes in your preferred colour

TOOLS YOU WILL NEED:

Small bowl
Small offset spatula
Bench scraper
Lace mat
Clear piping gel
Small paint brush

Method

Preheat oven to 75c and have a clean, dry lace mat ready to fill
Place 1/4 cup of boiling water in a small bowl. Add the tylose powder and stir with a fork to combine. Let the mixture sit until it is translucent (about 5-7 minutes)
Add the icing sugar and cornstarch. Mix until well combined.
Add corn syrup, vanilla and white food colouring. Mix until well combined. If necessary, add more white colour.
Add the remaining hot water 1 teaspoon at a time, combining well after each addition. You are aiming for a thick but spreadable paste. Once the consistency is close, add any coloured food gel if you want.
Use a small angled spatula to press and spread small dollops of the paste into every nook and cranny of the lace mat. Once filled, scrape off excess with a bench scraper.
Transfer to a baking sheet. Bake until the edges are dry, roughly 7-10 minutes. If the centre is tacky, air dry until it is no longer sticky.
To remove the lace, flip the mat over onto a silicone mat or onto some baking paper. Gently peel the edge out of the lace mat. Pull the mat away from the lace. Use a toothpick on any tricky areas.
Store unused lace in parchment placed in an airtight container. Do not put the lace in the fridge, even on a cake!