I have only just started using sugarveil, and I need alot of practice still, but I have found that the finished product is not white/white at all,,infact it is on the beige /yellowy side.
can anyone tell me why this would be
Did you use distilled water? I almost overlooked that when I made a batch.
I used filtered tap water, I thought this would be ok. does anyone know how to distill water?
You buy it - in the ironing section !! LOL
You can add a few drops of White food colouring to it
If you are in Australia - look out for Flexi Paste! so much better than Sugarveil and so many uses
AI would love the recipe for sugarveil.. Can someone be so kind to send it to me??
Vicki, if SugarVeil is not white white, it just means that it needs to be re-beat. Place it under the mixer and beat it for a few minutes or more (you can't overbeat it). If it has been refrigerated, first allow it to come to room temp, then rebeat (and you can also add a few drops of water for spreadability, if desired).
On SugarVeil Icing's Facebook page are some good tips for working with SugarVeil: https://www.facebook.com/SugarVeilicing/notes. And while you are there, take a look at our most recent post of how to make seersucker using SugarVeil and the Confectionery Comb:
but the product is very white, up until it is on the cake and drying, then it starts to go yellowy...Its almost like it is ok until it starts to dry, or when the air gets to it in the drying process.
Hmmm...will have to think on this one, and whether it might be water-related. Historically, off-white SugarVeil has had to do with not beating well just before spreading.
ASugarveil doesnt work for me....its sticky n broken once i tried peeling it....n more over it says used 1 cup of sugarveil powder with 120ml of hot water....once i whisk it with my KitchenAid...its looked so watery tht i had to put another cup of e powder...i tried n tried....i gave up on it....it shldnt give me problems drying cuz i live in a tropical/hot country...such a disappointment!
Sugarveil doesnt work for me....its sticky n broken once i tried peeling it....n more over it says used 1 cup of sugarveil powder with 120ml of hot water....once i whisk it with my KitchenAid...its looked so watery tht i had to put another cup of e powder...i tried n tried....i gave up on it....it shldnt give me problems drying cuz i live in a tropical/hot country...such a disappointment!
Don't blame the product when it is more than likely 'operator error'
AI am not blaming on e product...I am simply stating that it doesnt work for me...i tried it like more than a month...it still gives me the same problem if thats what you meant by 'operator error'..[@]ApplegumPam[/@]
Correct proportions are 142gms SugarVeil to 120 ml boiling water. In a tropical climate, you may prefer the oven-setting method with SugarVeil - instructions are here: http://www.sugarveil.com/mat/SugarVeil-Confectioners-Mats.pdf. And here are some tips for working with SugarVeil in humidity: http://www.facebook.com/notes/sugarveil-icing/sugarveil-icing-in-humid-conditions/115755021801759. If ever you've questions as you work with SugarVeil, do contact us - we are happy to help, and our page on Facebook is where you can get the most rapid answer: http://www.facebook.com/sugarveilicing. Thank you!
I have given up with sugar veil also
AHey SweetNita and Vicki - Please PM me your email and telephone numbers and we'll set up a call. Am happy to talk to you personally about your particular way of processing SugarVeil. Any questions are absolutely answerable - want you to be on your way with creating with SugarVeil! Again, set in the oven following these preparation instructions: http://www.sugarveil.com/mat/SugarVeil-Confectioners-Mats.pdf, and remember to rebeat just before using. SugarVeil contains no chemicals (that's why it tastes good), and is naturally white white. After a few hours on the countertop, this photo shows the before/after difference in rebeating: [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3219228/width/350/height/700[/IMG]
Here are just a few of the exciting things we've been doing with SugarVeil lately - like adding a bit of the SugarVeil mixture to (melted) candy melts to make candy clay [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3284905/width/350/height/700[/IMG]
And now there's Extra Dark Chocolate SugarVeil, which tastes wonderful, and is a rich, deep black color without containing any chemicals or even colorants [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3295230/width/350/height/700[/IMG] [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3295231/width/350/height/700[/IMG] [IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3295232/width/350/height/700[/IMG]
See many photos of the above and more at [URL=http://Http://www.facebook.com/sugarveilicing]Http://www.facebook.com/sugarveilicing[/URL], and I look forward to hearing from you!