SugarVeil® Icing Edible Lace Wedding Cookie Pops & Cupcakes how-to

See how to use SugarVeil® icing & products to make my wedding lace flower brooch cookies & cupcakes. These pretty edible lace flower brooch cookie pops & cupcakes are great as wedding favors. I've collaborated with some of my YouTube friends with this special wedding sweets collaboration. Check out the full SugarVeil® wedding collaboration playlist here:    • Wedding Sweets - A SugarVeil® Products Col...   More information on SugarVeil® Icing on their site here: http://sugarveil.com Individual Collaborator's Videos: Haniela’s:    • SugarVeil® Lace WEDDING COOKIES, HANIELA'S   Happy Cakes Bakes:    • Lace Ribbon Cookie ft SugarVeil® Products   Julia M Usher:    • How to Make Enamel Filigree Cookie Boxes -...   Krazy Cool Cakes:    • How To Make Wedding Cake Cupcake Toppers U...   Montreal Confections:    • Видео   Pink Cake Princess:    • SugarVeil® Icing Edible Lace Wedding Cooki...   Sugarcoder:    • Видео   SweetAmbs:    • How To Use SugarVeil® Icing To Decorate We...   Link to my Pink Cake Princess channel:    / mackandnorm   Love cookies, cupcakes, cakes & other sweets! Then SUBSCRIBE for FREE cookie, cupcake & cake decorating how to tutorials. Cookie Lollipop Recipe:    • Vanilla Sugar Cookies Recipe - How to Bake...   How to make SugarVeil® lace with their Confectioner's Lace Mat using the Quick Set oven instructions: (Link here for SugarVeil's instruction & website http://sugarveil.com/wp-content/uploa...) 1. Stir 95g SugarVeil® white mix with 80ml (or ⅓ cup) tap water for 30 seconds with a spatula in a mixing bowl. 2. Then mix in a stand mixer on medium speed for 4 minutes - scrapping the sides of the bowl mid way through. When done it should be a pourable consistency. 3. Dust the SugarVeil® Lace mat with corn flour using a dry clean pastry brush in a circular motion. Shake off any excess. 4. Pour some SugarVeil® mix on the mat & use the SugarVeil® spreader to spread out in all directions. Spreading low with fingers spread out pressing firmly down. 5. Wipe spreader clean with a damp cloth & swipe one last time across the length of the mat to remove most of the residue icing. 6. Bake on tray in a preheated oven at 95 degrees C or 200 degree F for 8 minutes (all ovens vary so check for non tackiness to the touch of the lace). If using different mats from SugarVeil® check their website here for heating instructions for different mats - http://sugarveil.com/wp-content/uploa... 7. Remove from oven & place tray on a wet soaked tea towel. Use just damp cloth or paper towel to wipe lace in circular motion to remove any residue that may be still left. This would slightly introduce moisture back to lace so let it sit to dry on the tray with the edges of the damp tea towel folded over but not touching the lace to keep edges from drying too fast. It should be done in about 5 minutes when the lace is not tacky to the touch and comes away from the edges of the lace mat. 8. Use the SugarVeil® fin tool to help with initial release of the lace & use the SugarVeil® spreader tool to separate the mat from the lace. 9. Store in between baking paper in a zip lock bag in air tight containers. Moisture in the air will make the lace sticky again or dry it up if left in the open in hot weather. Cookie & Cupcake Decorating Materials: Cookie Lollipops or Cupcakes (recipes on my channel) Pink fondant icing (a sugar dough) White SugarVeil® lace & scissor Small rolling pin Palette knife Non stick mat Corn flour bag for dusting Water (or sugar syrup) in small bowl & tissues or brush Wooden skewer Circle cutters (6 to 7cm, 4cm, 3cm & 2cm wide) White edible sugar pearls SugarVeil® Vacuum pick up tool (or tweezers) Pink Shimmer (food approved) & brush Thanks for watching how to decorate SugarVeil® Icing Edible Lace Wedding Cookie Pops & Cupcakes Music courtesy of Audio Network: 1. By Your Side 2 2. Sophie 2