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I think I may have cracked the Sugarveil recipe......Maybe - Page 18

post #256 of 264

can I use egg whites instead of egg white powder, as we do not get it in Indian.  And how much?

post #257 of 264

what is the shelf life?  does it keep as long as fondant?  Can you freeze it and then thaw before filling the forms?  Can you freeze the lace once it is made?

post #258 of 264
Thanks Dawn for the recipe... Tried it and yey!!! It works... I doubled the amount of water though as it became so thick. And since I dont have tylose i tried the wilton gumtex icon_smile.gif
post #259 of 264

Does this need to be baked? If so, what temp and how long? Or does it just set up at room temp. I am not sure if my mats are oven safe. Thanks for your help.

post #260 of 264
Love this i didn't think of painting the matt, thanks!
post #261 of 264

Your welcome for the recipe, however now someone is profiting off of it on youtube, and yes you do need to add some water to it as you think necessary.  I'm a bit upset right now as I did not post this for someone to just run and make a video of the total recipe and profit on my creation.  I did however improve on it by adding some glycerin to it.

post #262 of 264

You can help it along in drying quicker if you have high humidity in your home by putting it in the oven at about 100 to 170 degrees, keep an eye on it, don't let it dry out to much as you will probably want to put on a second coat.  When you do, pop it back in and wait till the sheen comes off of the lace.  Its a good idea to use a veg spray on your mat first or cornstarch, I prefer the veg spray... but not too much!!!  Cornstarch on it seems to make it brittle.

post #263 of 264
Originally Posted by Somethin-Sweet View Post

Oops! Sorry crp7- thought I had done that- must have been on another forum! Here it is.......

3 egg whites
1Tbsp Cream of Tartar
2lbs Powder Sugar
1 pkg Gelatin (dissolved in a little bit of water)
2 cups MM (melted)

I mixed the first 3 ingredients together for 10 minutes as if making royal........then added the Gelatin, then the Marshmellows..........beat until it is stiff enough to pipe ( maybe 5 more minutes or so)

Try it and see what you think!

Question: I haven't read through all the comments and maybe this has been answered but can you substitute Meringue Powder for the egg whites? And just to double check MM is marshmallow?  Is it measured at 2 cups of (mini)mm then melted or is it mm melted then measured?

post #264 of 264

Bumping to read later...

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