Edible Lace Two Ways
You will need a silicone lace mat, I got mine here
Tuille (Savory, Crunchy Decorative Topping)
Makes 4-6 servings, depending on mold size
Ingredients
3 tablespoons all-purpose flour
2 tablespoons plant-based butter
4 tablespoons plant-based Parmesan
(I like Madly Hadley Plant-Based Parmesan Cheese)
2 tablespoons plant milk (I used oat milk)
Directions
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Preheat your oven to 340ºF.
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In a small bowl, mix together all of the ingredients.
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Using a rubber spatula or bench scraper, spread and push the batter into the lace mat, removing any excess.
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Place your mold on a baking sheet and bake for 3-6 minutes, until the bubbling has mostly subsided.
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While your lace is baking, prepare another baking sheet with parchment or wax paper.
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After removing from the oven, immediately peel out of the mold and lay flat on the prepared sheet to cool.
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Use your lace to decorate as desired!
watch me
make this recipe
Flexible Lace (Great for Decorating a Cake)
Ingredients
1 teaspoon tapioca starch
2 teaspoons agar (a great vegan gelatin substitute)
1 tablespoon sugar
½ cup water
¼ tsp calcium carbonate or an all-natural white food dye
Directions
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In a small pot, mix together all of the ingredients, place over medium heat, and bring to a boil.
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Boil for 2-3 minutes until the mixture becomes thick, like craft glue.
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Pour 2-3 tablespoons of the mixture into your lace mold. Using a bench scraper or rubber spatula, spread the mixture to fill the mold and remove any excess from the top.
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Let cool completely before removing from the mold. The texture will be like jello.
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For a fabric-like texture, let air-dry for 2-4 hours.
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Use to decorate as desired!
I draped the flexible lace over an 8-inch cake I made from the recipe in my book,
Call Me Vegan (A Big Slice of Frosted Cake, p. 154–157)