Lace icing. Aising flexible at home recipe

Today it is very difficult to find a person who does not like sweet desserts, such as cakes. In cooking, there are a lot of such recipes; they can be decorated with various patterns, inscriptions or icing. Probably not everyone knows what it is. Let's try to figure this out. So, translated from English, this term means "ice pattern". And this is not surprising, since products made from it are similar to ice ones (in color and consistency). Aising, the recipe of which we will definitely find out today, makes it possible to create extraordinary decorations not only for desserts, but also for various dishes. Properly made, it has a matte finish and great durability. So, let's try to understand this issue in more detail.

What is "icing"?

Aising is a plastic, thick mass of sugar and proteins for creating confectionery decorations that have volume. Usually this mass is white, but with the help of food coloring it can be given any shades. Icing, the recipe of which will be given below, is made by grinding powdered sugar with fresh egg white. Lemon juice or acid, glucose syrup, glycerin and so on are added to this mixture.

Working with icing

To work with a flexible mass, pre-prepared templates are required, for example, drawings on paper or ready-made contours. A cling film is placed on such a drawing or it is placed in a file. In this case, it is not recommended to use parchment or tracing paper, since the icing sticks to them very strongly and then does not separate. So, the film is smeared with a layer of olive (this is important!) Oil. Fresh protein mass is placed in a confectionery envelope or syringe. However, it should not be liquid, so as not to blur along the contours of the picture. A thick mixture, on the contrary, will be difficult to squeeze out of the envelope. However, in this case, it can be molded from it in the same way as plasticine.

All elements of the picture should not be thick. If there is a desire to get multi-colored icing, the recipe of which is very simple, food colors are added to the mass. You can also apply the mixture to the finished cooled confectionery product, for example, cookies or gingerbread, chocolate icing. Do not apply it to biscuits and other non-dry surfaces. Only ready-made icing decorations are placed on them before serving. So, a film with a pattern is dried for about three days. Then the jewelry is carefully removed.

Openwork jewelry from icing

In this case, a mass of protein and sugar, that is, icing, the recipe of which is attached, is applied to small balloons, they must first be inflated and lubricated with oil. After the pattern dries, the ball is simply blown off and removed from the product. This must be done carefully, as the resulting products are very fragile. It is recommended to make them with a small margin. A broken part can be glued with egg white mixed with powdered sugar. Store such jewelry at room temperature in a box. Consider in more detail the recipe for icing at home.

Icing heart

Ingredients: twenty grams of egg white, one hundred and fifty grams of powdered sugar, fifteen drops of lemon juice, red food coloring, vegetable oil, a file and a heart template.

Cooking icing

The protein is gently mixed, but not whipped. Powder is added gradually, without ceasing to interfere, put lemon juice with red food coloring dissolved in it. Mix everything well until the color becomes uniform. The mass is transferred to a confectionery envelope or bag with a nozzle and left for a while, covering the hole with a wet napkin so that it does not dry out.

Template preparation

After we looked at the recipe for icing for decorating cakes, you need to make a template. To do this, cut out a heart of the desired size from cardboard. With the help of plasticine, they give it shape and volume. To do this, plasticine is applied over cardboard. Next, the template is placed in a file and pressed tightly so that all the air comes out. Under the cardboard, the file is assembled into a knot so that it lies evenly and tightly on the plasticine. The file is smeared with vegetable oil.

Pattern formation

Further along the contour, a thick line is drawn, and then any pattern is made at their discretion. It can be intertwined lines, squares, ovals, and so on. Ready icing is left for one night - to dry. Then they begin to carefully remove it so as not to break or crush it. Having made two such hearts, they are glued together, for this the same icing is used, and the decorations are left to dry again.

Icing lace in fifteen minutes

Ingredients: one protein, two hundred grams of powdered sugar, half a spoonful of citric acid. Equipment: olive oil, scraper, patterned silicone mat, sponge.

Cooking

The icing recipe for lace is no different from the one we discussed above. To do this, the egg white is mixed (but not whipped) with sugar and citric acid. Mix until a thick mass is obtained.

Lace preparation

The egg mass is distributed over the entire surface of the rug, removing excess. Then everything is put in a preheated oven and baked for three or five minutes, depending on the type of oven. After the lapse of time, the finished lace is carefully removed and patterns are already made from it as desired. You can decorate the cake with them by attaching them to the sides. And you can make all sorts of figures - it all depends on the imagination of the cook.

As you can see, this cake icing recipe is very post. The lace is ready in fifteen minutes, so you can save time for preparing other festive dishes.

Beautiful icing figures

Ingredients: one egg, two hundred grams of powdered sugar, one teaspoon of citric acid.

Making icing (recipe): master class

Beat the egg white with a fork until a light foam appears. Then powdered sugar is added in portions, rubbing the mixture until smooth, and then citric acid, continuing to stir. You should get a homogeneous, stable protein mass of a thick consistency. Add food coloring if desired. Here is the ready icing! As it turned out, everything is quite simple. It must be transferred to a pastry bag.

Making jewelry

Balls of the required size are inflated, lubricated with vegetable oil with a brush, olive oil is best in this case. From above begin to apply an ornament. When the patterns are applied, the ball is hung up to dry. So it should hang for about a day.

After a while, the ball is pierced with a needle and taken out of the sugar figure. With such sweet balls that are cooked, you can decorate cakes or Christmas compositions.

Finally...

Thus, it is not difficult to make flexible icing, the recipe of which we already know. With the help of sugar mass, you can create not only lace and balls, but also make candlesticks, butterflies, snowflakes and more. This requires only stencils, which can be easily found in children's coloring books. Working with stencils is quite simple, you just need to apply ready-made icing on them, and then dry them. Large parts can be glued together using the same icing.

"Royal icing" is the most popular decoration of various confectionery products. With its help, real masterpieces are created. Patterns that seem to be woven from thin lace look appetizing on cakes, gingerbread, pastries and cookies. Decorating confectionery with icing is an interesting activity. This requires only a pastry bag, blanks with drawings, a plastic bag, olive oil, egg mass, as well as the desire and imagination of the cook. Undoubtedly, every culinary specialist will be able to create his own masterpiece, which will appeal to everyone.

Traditionally, homemade cakes are decorated with cream, nuts, grated chocolate. But truly inspired chefs go further and strive to perfect not only the taste, but also the appearance of their baked goods. One of the most delightful ways is to create your own lace on the cake. Any pastry with this design turns into a masterpiece!

At first glance, making lace on a cake at home is a difficult task. But those who have already mastered this art assure that everything is much simpler than it seems. Cozy Kitchen offers several recipes for crafters who want to learn how to make royal icing for cakes. It will make your baked goods look regal!

Aising turns pastry into a true masterpiece.
You can apply icing using a stencil or by hand.

Is icing the same for cookies and lace for cake

Traditional icing, which is made from egg white and powdered sugar, takes a long time to dry and is not flexible. In order to prepare durable and plastic lace for a cake, a slightly different recipe is used.

The easiest way is to purchase a pre-mixed "Merletti" or "SugarVeil". But their price is significant, and training on such raw materials is a sure way to discourage a novice master from wanting. However, experienced home confectioners, who can read the composition on the label and in the certificate, managed to create their own recipe and told how to make cake lace at home. And even if the names of the ingredients do not mean anything to you, you can buy them, mix them - and get a great result!

Ready mixes are the easiest option to make lace on a cake.
Unlike classic icing, cake lace has plasticity - it can be bent and draped.
Lace on the cake can turn into three-dimensional figures.

Cake lace recipes at home

Option 1, with regular egg white:

First of all, you need to prepare a "strategic mixture":

• 35 gr. - xanthan gum (you can buy it in stores that sell products for soap making);
• 30 gr. - starch (ideally - corn);
• 104 gr. - in the food industry, this ingredient is very wide, you can buy it via the Internet or in specialized stores of sports nutrition and molecular cuisine).

Having measured the required amount of components, it is necessary to mix them well. The resulting powder is enough for about 100-110 applications. As practice has shown, it is stored perfectly, without requiring special conditions, except for the absence of moisture.

After removing the cake lace from the silicone mat, you can use it entirely or cut out individual fragments.

Now, when you need to make lace on the cake with your own hands, you need to mix:

• 1.5 gr. "strategic blend" of maltodextrin, xanthan gum and starch,
• 33 gr. egg white (When separating, be careful not to leak the yolk! Even the slightest drop will ruin everything!),
• 2 gr. glucose (a coffee spoon without a slide),
• 42 gr. sugar (sand is also suitable, but it is best to use sifted powder).

After thoroughly mixing everything, leave the mixture to “distance” for 10-15 minutes. Then heat in a water bath until the dry ingredients are completely dissolved. Whisk for 2-3 minutes to bring the mass to a smooth consistency.

Now boldly spread the prepared icing mat with the resulting protein mass (do not forget to smear it with olive oil first).

By adding dry food coloring to the mixture, you can get colored lace on the cake.

You can dry your homemade cake lace outdoors. But faster and more reliable - in the oven. To do this, we heat the oven to 130-150 ° C and send the filled rug into it for 10-15 minutes. Remove the cake lace from the mat only after complete cooling!

Option 2, with dry protein:

If you are thinking about how to make lace on a cake exactly like industrial manufacturers, use albumin - dried egg white. After purchasing it, connect:

• 4.2 gr. "strategic blend" (maltodextrin + starch + xanthan gum),
• 125 gr. sifted powdered sugar
• 14 gr. albumin.

Of the resulting 143.2 gr. of this mixture, in order to make lace on a cake once, you only need 30 gr. Rest don't store for a long time so that the workpiece does not cake and does not lose its properties. So:

• 30 gr. mixes for icing are diluted in 18 grams of very hot (but not boiling) water. Mix thoroughly, beat, spread on the rug and dry.

The art of creating lace on a cake at home is available to everyone.

Do-it-yourself lace on a cake, made in this way, does not differ in quality from that prepared from a purchased mixture, but is much more profitable in price. But this is important both for those who are just learning how to decorate their pastries, and for those who have already achieved true mastery in this art.

Creating lace on a cake with your own hands, you will delight others not only with the taste, but also with the design of your baking. The cake, decorated with lace and volumetric icing figures, will become the "star" of the festive table.

There are many more ways to make lace on a cake. The recipes that Cozy Kitchen has offered you today are the simplest. Stock up on the necessary components, try, create and surprise others with your confectionery masterpieces!

Decorating cakes is an exciting and creative process. Even delicious and original homemade pastries will sparkle with new colors if they are designed in a non-standard way. In this regard, the decoration made of powdered sugar and egg white has its advantages: it allows you to make figurines of any shape, flowers and volume, openwork patterns, inscriptions. “Ice pattern”, as icing is also called, requires certain skills in the manufacture, since such an ornament is very fragile, delicate, breaks easily, but surprises with its tenderness and beauty.

The easiest recipe for decorating any pastry, including homemade cakes. This design is especially relevant in the preparation of a cake for a wedding, anniversary.

Ingredients:

• egg white - 1 piece;
• citric acid - half a teaspoon;
• powdered sugar - 200 grams;
• olive oil for greasing.

Cooking process:

1. Prepare a silicone mat, foam sponge and scraper.
2. Separate the protein, stir it without whipping.
3. Add a little powder, and at the end - citric acid.
4. Stir by hand until the mass thickens and becomes elastic.
5. Lightly grease a special rug with patterns embossed on it, but not too much - then the patterns will simply slide off the base.
6. Spread the egg mass over the entire mat, remove the excess with a scraper, place the mat in the oven at 150 degrees for 2-5 minutes.
7. Be careful not to burn the lace. Their surface should remain snow-white.
8. We cool the finished icing, then carefully separate the necessary parts of the pattern with a knife and decorate the cake.

Multi-colored convex figures from icing

Volumetric openwork decorations are used to decorate cakes very often. It can be butterflies, balls, berries, just convex patterns. This decoration looks unusual, invariably attracts attention.

Ingredients:

• a glass of powdered sugar;
• food coloring in several colors;
• 1 large protein;
• half a teaspoon of lemon juice.

Cooking process:

1. Pour the protein into a bowl clean without traces of water and fat.
2. Lightly beat it with a whisk.
3. Gradually pour in the powdered sugar. You may need more or less than the recipe says, depending on the size of the egg.
4. Pour in the lemon juice at the end (strain it) and mix until the mass thickens and acquires a snow-white color.
5. Then divide the mixture into several containers and add a few drops of food coloring of the chosen color to each. If you want to use masses of different colors in one decoration, you cannot apply icing on top of each other. We must first wait until the first layer has completely dried, and then apply the next one.
6. We transfer the mass into a pastry bag with the narrowest nozzle.
7. Organize the shape for drawing: for a convex decoration, take something cylindrical (a plastic cup, a bottle) and wrap it in cling film.
8. Apply any pattern to the film and leave to air dry for a minimum of 12 hours or more depending on the thickness of the icing lines.

You can make perfectly round openwork balls: apply the protein mass to a balloon inflated to the desired size, then after drying, pierce it and carefully remove it from the decoration.

Flexible icing decoration

The design of the side surfaces of the cake or the creation of intricate figures suggests that the icing must be sufficiently plastic, viscous, not crumble during assembly. To create such a drawing mass, a more complex recipe is used.

Ingredients:

• boiling water - 60 milliliters.
• tylose (cellulose ether used in mastics and other decorations) - 1 tablespoon;
• powdered sugar - 1 tablespoon;
• dry proteins - 0.5 teaspoon;
• corn starch - 2 teaspoons;
• corn syrup - 0.5 teaspoon.

Cooking process:

1. Beat the tylose with water with a mixer.
2. Add powder, then starch, proteins and at the end syrup. Stir before adding each new ingredient.
3. Whisk all ingredients together for 4 minutes.
4. Keep out of the air icing unless you are going to use it right away.
5. The resulting plastic mass can be used to make flexible lace: a silicone mold with recesses for lace is slightly smeared with odorless oil, icing is laid out, the excess is scraped off with a scraper or just a wide knife. Then the forms are left in the air to solidify at least overnight.
6. The laces are not crumbling, plastic and can be laid out on the side surfaces of the cake on sticky icing or jam, and flowers can also be formed from such laces.

Aising with glycerin

A less brittle, plastic and stable drawing material - icing with glycerin - is used to decorate immediately on the surface of the cake, create inscriptions and form rather thick and large figures. Jewelry made from such a protein mass does not crumble so much, it dries faster.

Ingredients:

• proteins - 4 pieces;
• glycerin (can be bought at a pharmacy) - 10 milliliters;
• powdered sugar - 900 grams;
• strained lemon juice - half a teaspoon.

Cooking process:

1. In a bowl, mix lemon juice and egg whites. Rip them white.
2. In 5 approaches, you need to introduce powder, which is previously sifted through a very fine sieve.
3. At the end, pour in a portion of glycerin and mix by hand with a whisk.
4. Powders must be introduced as much as the further use of icing requires. So, to create an openwork composition, the consistency of the mass should be thick enough, if you plan to fill the cake completely, you can make it liquidish.
5. Food coloring can be added to the mass if desired to give the desired shade.

Working with icing requires care, clean fat-free dishes for kneading the protein mass and some devices: a cornet, a confectionery syringe, a scraper, food film. From the first time it can be difficult to achieve the desired consistency of the mass. However, after a few “trainings”, you will be able to decorate your homemade cake in a royal way and surprise guests with the skill of decorating confectionery.

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As I said, we will use a ready-made mixture for flexible icing - Frivolite. It's very easy with her, really.

We take our dry powder. Not much. I’ll try to guide you: for 4 strips of lace, about 35 cm long and about 6 cm high, it took me about 30 g of dry mix.

Pour our powder into a small bowl.

Add hot water (boiled!) - exactly as much as the powder, by weight. That is, for 30 g of dry mix for flexible icing, 30 g of hot water goes. This can be varied, by the way: you need tighter lace - add less water, thinner - more. However, I was quite satisfied with the 1:1 option.

Mix well and let stand for 15-20 minutes.

The mixture will thicken and you're good to go!

Now we need to apply it to a special icing mat. There are a lot of different rugs on sale now, for every taste, color and wallet, for different tasks. However, for myself, I concluded that not all rugs are equally good and easy to use. There are rugs frankly unsuccessful. They can be soft, but too thick, with very deep cuts, it is more difficult to remove lace from such ones. Notice I'm not saying it's completely impossible! You can, of course, but you need to be especially careful.

There are also rugs with an insufficiently thought-out pattern: when parts of the ornament simply do not connect in places! When you remove the lace from such a rug, the ornament will crumble before your eyes, because the details of the pattern “do not stick” to each other, and the problem with here is not in your hands, mixture or oven, but in the quality of the rug. Pay attention to this when choosing an icing mat.

I have one such not very successful rug. Deep cuts, small details - that's nothing, having adapted, for the third time I managed to get lace out of it, but the large parts are simply not fastened to each other, this is not provided for by the pattern, and this, to be honest, is very inconvenient. Although the drawing itself is beautiful!

Personally, I concluded that thin, flexible mats are ideal for working with edible lace. At the same time, the drawing can also be small, but if the cuts are shallow, then the lace will be removed without problems. Checked!

We will take such a rug.

We apply our finished mixture to it, trying to fill all the recesses.

At first I did it with a silicone spatula. And later I tried to immediately apply and distribute with a pastry spatula, and it is much more convenient!

Now the most important point! You want the flexible icing mixture to fill ONLY the cells that form the pattern! On the other parts of the rug, the mixture should not remain! To do this, with a spatula for leveling cakes, we draw with some force along the rug, as if removing all the remnants.

Do not attach due importance to this process - when dried, your lace will turn out to be not lacy enough, so to speak, and in general - sloppy.

Approximately like this.

So, here we have applied the mixture to the entire rug.

Now we send it to the oven preheated to 90 degrees for about a few minutes. Attention! You will have to find out the exact time yourself, it all depends on the oven. This may take 5 or 10 minutes.

The main thing is that the lace should dry out and calmly separate from the rug. You will understand. If you are trying to grab the tip, and you feel that it is still watery, then it is not ready yet. Dry lace should be)

Immediately after we take the baking sheet with the rug out of the oven, you should not separate the lace: let the silicone cool.

You see, outwardly dried lace is almost no different from not yet baked.

Cool a little and very carefully separate the lace from the rug. We lift the lace, and hold the rug. Many recommend helping themselves with a spatula.

I tried to just hold it with my hands, and with a spatula, and I will say that everything is perfectly separated and so. Be careful only in places with especially thin lines, sharp corners of the pattern. It is better to separate them first, and only then the middle. Just try it - you will feel how it should be.

Separated. See how wonderful it is? Beautiful and very flexible.

If you have a diluted mixture left, it will calmly wait until you bake and remove the first batch of lace, apply the rest and return to the oven!

Here is our quick lace for cake!

According to the manufacturer, this lace can be dried simply at room temperature for several hours. However, I didn't check. I suspect that if you have high humidity in the room, then the lace will dry for a very long time. In the oven, it is still more convenient and much faster. What if you only have one small rug? Then for sure - only the oven!

From the recommendations of experienced girls: it is better to overdry a little than underdry. Dried lace is easier to separate from the cake than wet lace. And you don’t have to worry about its flexibility: when it’s just in a room, it will pick up moisture from the air and become quite plastic.

You can store the finished lace for a long time, up to a month - for sure. It should only be packed in a zip folder. I note that, in my experience, even in a zip bag, this lace dries out a little over time. If you just want to stick it around the circumference of the cake, it will most likely have enough flexibility, even dried. But if you want to pick it up, then ... yes, it’s not scary at all either! Just hold a strip of lace over the steam from the kettle for just a few seconds - and here you have super-flexible, pleasant, obedient, elegant sweet lace in your hands again!

What else did I forget to tell?

A! About coloring! Lace is dyed with conventional water-soluble dyes, it is better to use dry or gel dyes so as not to dilute the mixture. Remember that the color will intensify as it bakes. That is, if you want to get, for example, a black color, then the color of the mixture itself will never be black, no matter how hard you try: there will be a gray-blue tint or with a purple coating (and sometimes the black dye gives off an emerald). But when baked, the color will appear. If you do not want to mix in too much dye, make a base color, dry the lace and paint it on top with a dry brush, for example, with a kandurin of the desired shade.

Remember that the mixture for lace can be used not only for its intended purpose, in tandem with a rug. Using a pastry bag with a tube nozzle, you can manually “weave” any patterns from flexible icing, for example, a fishing net. You can simply deposit and bake even stripes to simulate, say, television wires. Here I recently had a cake with roofs of houses, maybe you even saw it in my instagram, there was a lack of such an effect, but a good idea often comes too late, unfortunately.

But, of course, the most beautiful of flexible icing is, in fact, lace! Delicate, delicate, like real lace, found in the depths of an old chest, on which skilled craftswomen worked by hand for many, many days.

And here's how it might look on a cake.