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SugarVeil® Icing Instructions

For making flexible decorations for cakes or plated desserts

MIX: Using a fork and a deep glass or stainless steel mixing bowl, stir 1/3 C. plus 2 Tbl. boiling waterboiling water (use only 1/3 cup boiling water if applying with a piping bag)* into 1 C. SugarVeil® for 30 seconds until completely wetted, then immediately beat on high speed 2-4 minutes with an electric mixer, whisk attachment, to a firm consistency (tip of icing peak will flop over). Mixture will be white, smooth, and glossy. To fill the SugarVeil® Icing Dispenser cartridge, pipe mixture dead center into cartridge. Insert a red "follower", solid end pushing against icing, and compress icing to bottom of cartridge using the end of the metal "puller" tool. Attach a green tip.

Other methods of application: The SugarVeil mixture may be applied by using a piping bag fitted with fine tips, or using a parchment cone. SugarVeil may be combed into fine lines with the SugarVeil Confectionery Comb, smoothed over a stencil, or made into a paper-thin sheet by smoothing onto a silicone mat (see "Dessert Garnishes" DVD for instructions).

For a softer result, use LESS speed, more water (up to 1/2 cup total per 1 C. mix), or both. If repeated "dots" are desired as a design component, it may be desirable to make a softer second mixture specifically for the purpose of producing rounded dots. For a firmer result, beat a longer period of time and refrigerate piping bag 30 minutes or so before use.

*If preparing mixture 24 hours in advance, use at  least 1/3 C. plus 2 Tbl. boiling water to 1 C. mix. Cover air-tight and refrigerate to store. If mixture is left for more than a few hours, re-mix by hand or with mixer on low speed. After mixing has begun, a few drops of water may be added if desired. Mixture should be glossy and smooth.

*Do not use chemically treated/softened water. If in doubt, use distilled water, or bottled water without added minerals.

Coloring SugerVeil: Liquid, gel or powder colorant may be ued. For very dark colors, use a predominant amount of color in powder form; mix into dry SugrVeil before adding water.

APPLY: Grease a piece of parchment paper or cellophane liberally with vegetable shortening. Placing a line design beneath, if desired, apply SugarVeil icing in very fine lines. Ensure that all lines are connecting, consistent, and of similar density. Pipe a small test area as well. You may allow lines to "set" several minutes before piping on top of/directly adjacent to other lines. Also, to ensure that all lines set at the same time, you may add finer lines (using the pink tip of the Icing Dispenser) at the finish, after heavier lines have been completed.

SET: Setting time is dependent upon relative humidity, and may range from 15 minutes to overnight. Touch the "set" (test) piece. When adequately set, SugarVeil piped lines will feel firm (not sticky) to the touch. Beyond this time, the lines may dry completely. To speed or delay setting time, note the following tips:

"Reverse" setting process: In areas of extremely high humidity, decorations may be placed in a food dehydrator or an oven less than 100 degrees to dry, and then carefully removed to absorb ambient humidity for achieving a flexible state. Note that if the "set" decoration is not placed directly upon cake, it may continue to absorb humidity. If so, repeat the setting process.

When test piece feels firm to the touch, pull parchment downwards over a sharp table edge. If test piece separates easily from parchment, piece is ready to be removed and placed onto iced cake.

PLACE: Place the SugarVeil piece on top of a buttercream (crusted or non), chocolate ganache, or poured or rolled fondant covered cake. For a very wet whipped icing, test first to ensure that SugarVeil is not dissolved.

For decorating the sides of a cake, place SugarVeil piece on a freshly iced cake. It will adhere and eventually meld slightly into cake surface.

Freezing/Cold weather considerations: Cakes/desserts decorated with SugarVeil may be both refrigerated and frozen. When transporting SugarVeil decorations not supported by a cake or dessert in cold weather, note that they freeze rapidly and must be handled gently until thawed. Transport on a rigid surface within an insulated carrier, and do not bump or handle until decorations return to room temperature.