Sugarveil Leftovers?

Decorating By Claire138 Updated 14 Jan 2013 , 6:48pm by Cakepro

Claire138 Posted 9 Jan 2013 , 9:00pm
post #1 of 10

Do any of you know what can be done with sugar veil leftovers? I've made too much (again) and have some of the mix and some of the actual lace left over but don't need it for the foreseeable future. Any advice on how this can be preserved much appreciated. Thanks

9 replies
Cakepro Posted 9 Jan 2013 , 10:25pm
post #2 of 10

Leftover SugarVeil icing can be kept in an airtight bowl in the fridge.  Place a layer of plastic wrap directly on the surface of the icing and use a glass bowl with a tight-fitting lid (like Anchor Hocking or Pyrex, etc).


You can store leftover SV decorations in between sheets of parchment paper in Ziploc bags.  I have some big sheets of lace leftover from an October wedding stored this way that is just as flexible now as it was when I peeled it off the mat.


Hope that helps! :)

rothells Posted 10 Jan 2013 , 2:10am
post #3 of 10

cakepro, I am going to attempt sugarviel for the first time this weekend. Super excited to give it a try! I am curious why you specified a glass bowl? What makes a differance between glass and plastic with it? Also, do you have any other helpful hints and tips you would be willing to share? I want to soak as much info as I can before I start!

Claire138 Posted 10 Jan 2013 , 1:12pm
post #4 of 10

Cakepro, thanks for your help and rothells - this stuff is awesome, I've used it a couple of times and it does exactly what it says on the tin - or in this case on the youtube video!

cazza1 Posted 10 Jan 2013 , 2:24pm
post #5 of 10

Make sure you store it between parchment paper and not greasproof.  I was having a seniors moment and used greaseproof paper and when I went to put the sugarveil on the cake some of it stuck to the paper.  Fortunately the cake was for one of my craft group ladies and there was enough for the front of the cake.  From the front the cake looked fully decorated.  No-one cared about the back as they are not used to getting decorated cakes for their birthdays.


If you live in a humid place allow extra drying time.

Cakepro Posted 10 Jan 2013 , 5:08pm
post #6 of 10

Hi Rothells,


I've stored tons of leftover royal icing (very, very similar to SugarVeil) over the years in both glass and plastic, and ultimately the icing in the plastic did not have the longevity that icing stored in glass bowls did.


It is my belief that you just can't get plastic as clean as glass.  Glass is smooth and non-porous.  Plastic likes to grab onto fat molecules and even with sanitizing wash and rinse temperatures and Dawn detergent, I just don't feel plastic is ever as perfectly clean as glass.

rothells Posted 10 Jan 2013 , 11:58pm
post #7 of 10

Well, that makes since! I just never thought about it I guess.

rothells Posted 11 Jan 2013 , 12:08am
post #8 of 10

Cakepro, since you have experience with Sugarveil, may I ask for a little help? I made my first batch last night. It looked exactly like it does on the video. I put it in the refrigerator, where it has set for about 20 hours now. I got it out of the fridge, and it looked like all the fluff was out of it, and was about 1/4 of the amount I put in the fridge. I mixed it for one minute like the directions said, and it looks the same, and did not go back to its fluffy stage, so I mixed again for another minute, and it still does not look fluffy. Is this normal? or do you have any idea what I did wrong?

Claire138 Posted 14 Jan 2013 , 7:00am
post #9 of 10

Cazza thanks for the clarification on parchment paper. Last time I had left over sugarveil I put it between grease proof paper and in a ziplock bag. Needless to say it was useless a week later and I couldn't figure out why!

Cakepro Posted 14 Jan 2013 , 6:48pm
post #10 of 10

I wish I could help you, but I always use SugarVeil right away.  I don't let it rest.  I am usually running way too short on time for that.  LOL


I would just beat it again for several minutes to see if you can get the volume back.  You've got nothing to lose at this point.

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