This design was imagined by Amber from @sweetambs a while ago and I changed just a few details when I made mine. The lace component is made with Sugar Veil and a special silicone mat (click here for details). I was very scared to use it because my previous experiences with sugarveil were very stressful and most did not have a happy ending at all. But Amber gave a few important pointers, like allowing the product to sit on the mat overnight instead of baking it in a low oven to dry. That’s what I did.

The other important thing is to roll the mat away from the veil, not pull the veil out of the mat, because it will tear, it is very delicate. You need to work slowly and gently guide the veil down the surface, as you pull the mat away from it. Pictures below show the process.

Once the lace is ready, pieces large enough to cover the cookie are cut, and placed over the fully set icing, using either a light brush with water or corn syrup (diluted with a bit of water for easier spreading with a brush). The edges won’t be very smooth, but after that step a little bead border will hide the imperfections. Rose details are fondant painted with luster powder and sprayed with PME pearl luster after drying.

After the lace is set, the fondant roses are glued to the cookie with a small amount of Royal icing. The bead border is important so that the edges of the lace do not show. I still need a lot of practice because my lace turned out super brittle, but compared to my previous attempts, this was much much better…

ONE YEAR AGO: Egg White Painted Cookies