SugarVeil – Edible Lace By Michele Hester

Published by Jamie on

SugarVeil has revolutionised the cake world, created by Michele Hester, SugarVeil is a stunning, fully edible flexible lace.

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In order to successfully prepare SugarVeil you will need:

SugarVeil Mixing instructions

The process for making SugarVeil is relatively easy to do if you follow these instructions to the letter:

  1. Empty 1 sachet of the confectionary Icing into a large mixing bowl and 120ml of boiling water and mix on high for 4 minutes.
  2. Place the mixed SugarVeil into an air tight container and place in the fridge for 24 hours.
  3. Remove from the fridge and acclimatise to room temperature, mix by hand for 1 minute and then it is ready for use.

The mix can make up-to 10 SugarVeil sheets depending on how thin the mixture is spread and the design of the SugarVeil mat.

Storage Instructions

Any left over SugarVeil mix can be stored for around 10 days in the fridge in an air tight container. Allow to acclimatise to room temperature and mix by hand for 1 minute when re-using.

A completed SugarVeil sheet can be stored in greaseproof paper, into a zip bag and then stored in a cool dark place.

Drying Time

The SugarVeil sheets may take 1 1/2 hours (Rose Mantilla). to 3 hours (Original Lace) to dry at room temperature, humidity will affect this.

SugarVeil is great for Wedding cakes or to frill and make bows for cupcakes. Fear not though it is professional and home Cake makers and Decorators alike.

Thanks for reading x


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