If you are an advanced confectioner who is willing to spend several hours not only to make the cake himself, but also to decorate it, then sugar lace ornaments will perfectly complement your sweet masterpieces. In this material, we will open to you not only the recipe for the aysing for lace, flexible enough to round the cake circumference, but also to share the master class on the formation of the lace pattern with the help of special silicone molds.
Recipe for elastic aysing for lace at home
The main difference of aysing for lace from ordinary sugar glaze is that it retains its softness and mobility for a certain period of time, allowing you to lay out the lace in an arbitrary manner, recreating virtually any shape.
Aising for lace can be made by hand, but you can buy a ready mix in specialized confectionery shops and dilute it with water. We will dwell on the first option.
Ingredients:
- water 120 ml;
- tyloza - 1 tbsp. a spoon;
- powdered sugar - 1 tbsp. a spoon;
- starch - 2 tbsp. spoons;
- dry egg white - 1/2 tsp;
- liquid glucose - 1/2 tsp;
- glycerin - 1 teaspoon.
Preparation
Before you make a flexible aysing for lace, boil water and dissolve in it tylozu. Whisk the mixture together until a clear gelled mass is formed, after which add the sifted sugar powder, starch and dry egg white. Next, pour in glucose with glycerin and whisk all the ingredients together. Preparation of aysing for lace is over, if you wish, you can supplement the mixture with food coloring.
Lace for an aysing cake - a master class
Having dealt with how to prepare the mixture for aysing, let's move on to how to turn this shapeless mass into delicate lace. There are two options for molding: you can stock yourself with patience and lace the lace by hand, or save time and nerves by buying a special silicone mold mat with lace and a plastic spatula.
Before the filling of the mold with an aysing, grease with a drop of vegetable oil, trying to fill all the grooves. Lay the aysing with a thin ribbon on one of the edges of the rug. Place the spatula parallel to the aysing line and draw it, slightly pressing down, to the opposite edge.
After 8-12 hours, gently remove the pattern from the mold.
If desired, the lace can be cut before attaching to the cake.