Sugarveil is a great product for creating edible lace. The two step process is quick and easy, yet adds an elegant finish to you cake design.
For this 90th Birthday cake I chose two silicone mats which create panels that will be applied to the sides of the cake.
Sugarveil is a powdered product which is whipped for four minutes with 1/3 cup of boiling water.
Place a good size dollop on a prepared mat. You may add gel color to the hot water if the whole batch is to be the same color, or you can dust or airbrush color after the lace has dried before you apply it to your cake.
Using a spatula, spread the mixture over the mat.
Next, using the spreader (which can be purchased from the Sugarveil company) gently and evenly drag the surface from top to bottom.
Now set aside to dry. This step can take up to 24 hours if it is humid. Generally it take 2 -3 hours. You may also speed the drying time by placing the mat in a 110 degree oven for 5-7 minutes. If you dry in the oven, make sure to cool the mat before attempting to remove the veil from the mat
The other mat used in this design.
To remove the lace from the mat, you turn the mat over so that the lace in under the mat. Gentle pull the edges of the lace panel and using the spreader to hold the lace, you pull the mat from the lace.
Blackened Susan are done in the same manner as a shasta daisy.
The final design consisted of an 11" and 7" French Vanilla cake with strawberry compote. The cake was frosted in yellow buttercream and the lace was applied ( I decided to use the one mat instead of both. I will use the other on another cake). A shell boarder finished off the edges and the flowers adorned the top and base.
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