Sugarveil Recipe Didn't Work

Decorating By acakedecorator Updated 19 Feb 2014 , 5:07pm by acakedecorator

acakedecorator Posted 16 Feb 2014 , 12:58am
post #1 of 13

Hi everyone!

I just tried this recipe for homemade "sugarveil"...


1/4 cup boiled water
1 Tbs tylose powder
1 Tbs confectioner sugar
2 Tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp corn syrup (Karo's preferred)
Pinch of white icing color or one of your choice color
Note: Recipe can be doubled for larger batch

1. Add tylose powder to boiling water and mix until clear. It might take a bit of effort, don't worry).
2. Once clear, mix in the confectioner sugar well.
3. Next, add cornstarch and combine.
4. Mix in the meringue powder/egg white powder
5. Add your corn syrup.
6. Add white icing colour or your chosen colour to the mixture.


...and it failed miserably twice! Before I could even mix all of the ingredients in, it turned into a stiff glob. I kept on adding the ingredients, though, to see if it would get better. It didn't; it still ended up as a stiff glob that I could barely stir. Did I do something wrong? Any thoughts would be greatly appreciated. I was so excited to try this.

12 replies
Goreti Posted 16 Feb 2014 , 1:28am
post #2 of 13

  The same thing happened to me. I had to add more water.  I don't know exactly how much.  I added one tablespoon at a time until it was spreadable.  

acakedecorator Posted 16 Feb 2014 , 1:30am
post #3 of 13


Originally Posted by Goreti 

  The same thing happened to me. I had to add more water.  I don't know exactly how much.  I added one tablespoon at a time until it was spreadable.  

Did the end result turn out fine? It dried like it was supposed to?

Goreti Posted 16 Feb 2014 , 1:38am
post #4 of 13

Yes it did dry. Those who have tried also mentioned that the water you use can effect the outcome.  It is better to use distilled water.  

acakedecorator Posted 16 Feb 2014 , 3:02am
post #5 of 13

Ok, thank you. I had to end up adding about 1/4 cup more water to get it to spreading consistency.

Goreti Posted 16 Feb 2014 , 5:59pm
post #6 of 13

Did it end up working for you?

acakedecorator Posted 16 Feb 2014 , 7:02pm
post #7 of 13

It did. It dried very brittle, though. I have never worked with SugarVeil and it is my first time working with the homemade recipe, but it was my understanding that it was still supposed to be pliable when it dried.

Oh well, I will take what I can get!

Goreti Posted 16 Feb 2014 , 7:06pm
post #8 of 13

Maybe adding a little glycerin would help.  I only tried it once just to see how it would come out but have never really used it.  One of these days I will try it again.

acakedecorator Posted 16 Feb 2014 , 7:21pm
post #9 of 13

Not a bad idea. Thanks for all of your help!

jchuck Posted 17 Feb 2014 , 12:42am
post #10 of 13

AI made this recipe and ended up adding at least 1/4 cup more water plus 2 tsp glycerin. This was in Dec. Baked it, and stored in a zip lock bag. Stayed pliable until I took out and used on my cake. Fast forward, made again last week.....3 batches ruined. Beginners luck 1st time??? Don't know. Still don't know what I did wrong this time. I had no trouble spreading on the mould, but every time I scraped off the excess, I kept removing the material from the small crevices of the mould. So, so frustrating. I gave up...kept what I managed to make, threw out the mixture.. :(

acakedecorator Posted 17 Feb 2014 , 3:43am
post #11 of 13

Thanks for your input jchuck! I added the same amount of extra water that you did, but I did not have any glycerin on hand. It's strange that it only worked the first time for you. I had the same issue with it coming out of the mold when scraping off the excess, but I managed to work it back in. I'm you remember what types of water you used each time?

jchuck Posted 17 Feb 2014 , 2:26pm
post #12 of 13

AWell Jen. I used just ordinary tap water. I see some posts suggesting distilled water, but if your water is boiled, any mineral deposits fall to the bottom of the kettle. I personally don't think the water makes a big difference unless you have hard water, or well water. And that could possibly affect the outcome. I should also have said that out of the batches I made, one recipe was from Ciccio Cakes, FB in NZ. Actually paid for the recipe as the $$$ went to a childrens charity. Basically it was the same recipe you posted with a few small variations in ingredients and amounts. One being addition of glycerin. I added that in the 1st batch that was successful, knowing it would add elasticity. I do have to tell you that I saved my 1st batch. Placed container in food saver bag and removed all the air. So virtually air tight. Didn't refrigerate tho. I tried it as well, and it was still smooth and elastic. But when I tried to remove from the mold, it crumbled like dust!!! Don't know if I had refrigerated if it would have been Ok?? But Ciccio cakes did caution that even if refrigerated, recipe only lasts 1 week. Assuming ingredients break down. I would share the recipe, but I can't as it's proprietary to Ciccio Cakes, Kiwicakes, NZ and Operation Sugar (charity) NZ. I am going to message Ciccio as I think my whole problem was my scrapper. I used a metal scrapper used in applying dry wall compound. Used it my 1st attempt and had no difficulties. But different recipe, different type of mixture, obviously didn't like my metal scrapper. Going to see if she can give me any advice, direction. I will probably try again sometime in the future....need to get over the disappointment and wasted ingredient. Hate waste!!!! I didn't use Wilton tylose powder this time but another rather expensive brand, so it was costly throwing out those batches!!!! By the way..went through your blog. Lovely. You are a very clever and talented young lady.....bright future ahead in decorating and science. Especially when you graduate with a degree in Biology.....

acakedecorator Posted 19 Feb 2014 , 5:07pm
post #13 of 13

I used tap water as well. Maybe I will try again at some point with distilled water and see if it makes a difference, or I will search a little bit more for a different recipe. It is a shame that we have to throw out the batches. :-t

Thanks so much for the compliment! :) I appreciate it.

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