Encaje Comestible Casero | Dos Recetas Fáciles

Edible lace with two different recipes! Learn the step-by-step process for this beautiful technique that you can use for a variety of decorations, such as flowers, cake toppers, cupcakes, and more. Recipe 1 INGREDIENTS IN GRAMS 80 g water 6 g CMC 14 g cornstarch 9 g powdered sugar 3 g meringue powder 9 g glucose INGREDIENTS IN CUPS ⅓ cup water 1 tbsp CMC 2 tbsp cornstarch 1 tbsp powdered sugar ½ tbsp meringue powder ½ tbsp glucose PREPARATION 1- Place the hot water and CMC in a bowl. Mix until the lumps dissolve and let it sit, covered with plastic wrap, for 12 hours. 2- After the time has elapsed, add the remaining ingredients one at a time in the following order: cornstarch, powdered sugar, meringue powder, and finally, glucose. 3- Next, add gel food coloring, if you choose to color the lace. 4- Let it sit for 30 minutes before using. 5- Spread it over the mold with a spatula and let it dry. 6- You can place it in the oven for a few minutes to speed up the drying process. Recipe 2 INGREDIENTS IN GRAMS 50g powdered sugar 10g cornstarch 10g unflavored gelatin 60g water INGREDIENTS IN CUPS ⅓ cup powdered sugar 1 1/2 tbsp cornstarch 1 1/2 tbsp unflavored gelatin 1/4 cup water PREPARATION 1- Place the water, powdered sugar, and cornstarch in a bowl, sifted together. Stir well until smooth and all lumps are dissolved. 2- Add the food coloring of your choice and continue stirring. 3- Then add the unflavored gelatin and continue mixing. 4- Microwave for 30-second intervals, remove from heat, and stir. Repeat until the gelatin is completely dissolved. 5- Place in the molds, remove any excess, and let dry for 24 to 48 hours depending on the ambient humidity. Store the mixture in the refrigerator for up to 4 days in an airtight container. You can store the dried lace in a sheet of paper, protected from air, for up to a month. #homemaderecipe #ediblelace