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See the Log Cake Below
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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 1/2c. (120ml) boiling
water* into 1 c. SugarVeil® (142gr) for
30 seconds until completely wetted,
then immediately beat on high speed
4 minutes with an electric mixer,
whisk attachment, to a firm consistency.
Tip of icing peak will flop over,
and mixture will be white, smooth,
and glossy. [Note to Icing Dispenser
users: For faster flow/swifter operation
of the SugarVeil Icing Dispenser,
stir several drops of water into
the already mixed SugarVeil, or mix
as outlined in "softer result" process
below. 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.]
*Do not use chemically treated/softened
water. If in doubt, use distilled
water, or bottled water without added
minerals.
Other methods of application: The
SugarVeil mixture may be applied
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, spread
onto a lace Confectioners' Mat, or
made into a paper-thin sheet by smoothing
onto the back of any of our Confectioners'
Mats, ungreased. Any other type of
silicone mat must be greased with
a solid fat (Crisco-like) shortening
before use. See the "Dessert Garnishes"
and the "Confectioners' Mat" DVDs
for complete instructions.
 When
making very fine lace or thin "fabric" in
very dry air, mix SugarVeil for 10
minutes on high speed using the mixer's
beater blade.
Coloring SugarVeil: Liquid, gel or
powder colorant may be used. For
very dark colors, use a predominate
amount of color in powder form; mix
into dry SugarVeil before adding
water.
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.
Excess SugarVeil may be covered air-tight
and refrigerated to store. Allow
to come to room temperature before
re-mixing.
APPLY: Grease
a piece of parchment paper or cellophane
liberally with vegetable shortening
(not spray oil). Place a line design
beneath, if desired, and 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. Allow lines to
“set” several minutes before piping
on top of or 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.
*Note: When piping or combing SugarVeil
and a more full-bodied line quality
is desired, refrigerate SugarVeil
in the piping bag for 30 minutes
or so.
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:
To delay setting:
- Use more water (up to 1/2 cup
per 1 cup SugarVeil) or mix at
lower speed
- Apply in heavier lines or spread
more thickly for "fabric"
- Use a humidifier or hang wet
towels nearby
- Seal in Tupperware® or "tented" plastic
zippered bag prior to setting completely
- Lower the ambient temperature
of room
To speed setting:
[Note that heat and moving
air speed the setting
process]
- Increase ambient temperature
of room
- Place in the path of a fan, heater,
air duct, or an open oven door
- Use a dehumidifier in room
- Apply in finer lines or spread
into thinner "fabric"
- Use heat lamp overhead (this
also adds a patina sheen)**
- Place in 100 degree (Fahrenheit,
or 37 degrees Celsius) oven, or
oven with light/pilot light on**
- Place in food dehydrator**
- ** Important: Allow piece to
cool before attempting to peel
from surface
(Heat bulbs and utility fixtures
are available at home improvement
stores, totaling around $20.00
or so.)
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, whipped
icing, or poured or rolled fondant
covered cake.
For decorating the sides of a cake,
place SugarVeil piece onto the freshly
iced cake. It will adhere and eventually
meld slightly into the cake surface.
 Additional Notes:
"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 and
achieve a flexible state. Note
that if the "set" decoration is
not placed directly upon cake,
it may continue to absorb humidity
and repeating the setting process
may be necessary.
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.
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Piece
releasing from cellophane.
Downloading
and Saving PDF Files
If
you plan to save the PDF files
on your computer, we recommend right-clicking (for
PC's) or control-clicking (for
Mac's) your mouse to bring up
a sub-menu on your system and
then select 'save-to-target'.
This
will allow you to download the
PDF file and save it on
your computer. You can then review
the document when you like through
the free Acrobat Reader®.
OU
Kosher Approved |
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