I think I may have cracked the Sugarveil recipe......Maybe - Page 7

MM = marshmallows

If some of you are using the cricut expression or cake you can make your own frosting sheets with it too. The frosting sheets that cricut sells tastes pretty nasty to me, sugar vail is 10000 time better tasting. Here is the you tube tute. on how to do it.

http://www.youtube.com/watch?v=U607X1xhrHI

And here's the complete tutorial for working with SugarVeil in the Cricut: http://www.facebook.com/pages/SugarVeil-Icing/58910664892?v=app_2347471856&ref=sgm

Can this be smoothed out in to sheets to be used also with a cricut machine?

Yes, Sandra - SugarVeil can be smoothed onto sheets and when set, can be cut with the Cricut. There are two cakes we've done this way - both are pictured on the cricut.com messageboard (search that forum for "SugarVeil tutorial" and you'll see photos of the entire process). The instructions for cutting SugarVeil with the Cricut, or any other elecronic cutter, are also listed in the "Notes" section of our Facebook page (see my post just above yours for the Facebook address).

Thank you,
Michele at SugarVeil

emilyg, Could I put sugar veil on a plastic mat (the cheap kind you use for chopping), let it dry and then put it through my pasta machine to get spaghetti strips? Your response is deeply appreciated. ( I cannot afford to buy the sugarveil machine right now and I have a cake due in July).
Thanks so much.

I think I may have figured out the recipe, and when I can figure out how to post pictures I will show you.

However, I am still perfecting the recipe, (still a little to thick to pipe, but good through an extruder) and as soon as I do I will let you know. It worked really well! doesn't stick, and dries flexible.

Can someone tell me how to post a picture??? [/img]

Okay, so what I did, and like I said, I am still perfecting it, but I used all the ingredience that was on the first post, but I used about 1/2 cup of corn startch, and a pack of flavored gelatin (because I only had two packs of the unflavored gelatin) and instead of marshmallows, I used Paraffin wax. It is a food product that is used in most fruit candies, such as Starburst. I still haven't perfected it, like I said, because it is too thick to pipe, but works great in an extruder. I also think the flavored gelatin made it a little too sticky at first.

AAARRRGGG! I can't seem to get a picture posted... Anyway, try it, it works really well. I just kept adding wax until it was the right texture.

Here's a recipe that was originally posted on this forum and I'm sorry I don't know who posted it.

3 T. meringue powder
6 T. water
1 T. cream of tartar
1 tsp vanilla
1-1 1/2 lbs. of powdered sugar
2 c. tightly packed marshmallows
8 pkgs. Knox gelatin
1 c. hot water

Mix first 4 ingredients until smooth.
Add powdered sugar and beat until thick.
Add melted marshmallows.
Put gelatin into separate bowl. Add hot water to gelatin.
Whisk until lumps are gone.
Add powdered sugar mixture by straining.
Whisk until smooth.

*There doesn't seem to be any direction on how to melt the marshmallows.

(Mod edited to separate ingredients from mixing directons.)

Wow sorry had that all spaced out perfectly and when I posted it it got all pushed together.

There wasn't in the original recipe. I would guess I would try melting them in the microwave 30 seconds at a time like you would if you were making MM fondant only without adding the water.

I looked up her patent and this is what I found:

TABLE-US-00001 TABLE 1 INGREDIENT WEIGHT (g) Sugar.sup.a 50.5 Dried egg white.sup.b 5.6 Starch.sup.c 0.3 Xanthan Gum.sup.d 0.3 Maltodextrin.sup.e 1.0 .sup.aSucrose and invert sugar; sold under the name C&H BAKERS DRIVERT; available from C&H PureCane Sugar, Crockett, CA. .sup.bSold under the name JUST WHITES; Produced by Deb-El Foods; available from Liberty Richter, Saddle Brook, NJ. .sup.cSold under the name MIRA-GEL 463; available from A. E. Staley Manufacturing Company, Decatur, IL. .sup.dSold under the name GUMIXAN K; available from Gumix-International, Inc., Fort Lee, NJ. .sup.eSold under the name STAR-DRI 1; available from A. E. Staley Manufacturing Company, Decatur, IL.

With the help of my scientist son, this is how it breaks down.

Sugar. 50.5 grams
Dried egg white. 5.6 grams
Starch. 0.3 grams
Xanthan Gum 0.3 grams
Maltodextrin. 1.0 .gram

This dry mixture has water added to it.


Remember that this is patented. I am only sharing what the patent says. If you come up with something, and you use it, I don't know if you are infringing or not. I am not an attorney. I am only breaking down what it says and we are all allowed to see it and share it.

I have been researching marshmallow fondant and Ron Ben-Israel's addition of 1 teaspoon of CMC or gum tragacanth to Satin Ice. What Ms. Hester has developed is great. It tells me what I can think about to form a stiff frosting. It's interesting, but, I want to make sugar art flowers. I like what Ben does!

I looked up her patent and this is what I found:

TABLE-US-00001 TABLE 1 INGREDIENT WEIGHT (g) Sugar.sup.a 50.5 Dried egg white.sup.b 5.6 Starch.sup.c 0.3 Xanthan Gum.sup.d 0.3 Maltodextrin.sup.e 1.0 .sup.aSucrose and invert sugar; sold under the name C&H BAKERS DRIVERT; available from C&H PureCane Sugar, Crockett, CA. .sup.bSold under the name JUST WHITES; Produced by Deb-El Foods; available from Liberty Richter, Saddle Brook, NJ. .sup.cSold under the name MIRA-GEL 463; available from A. E. Staley Manufacturing Company, Decatur, IL. .sup.dSold under the name GUMIXAN K; available from Gumix-International, Inc., Fort Lee, NJ. .sup.eSold under the name STAR-DRI 1; available from A. E. Staley Manufacturing Company, Decatur, IL.

With the help of my scientist son, this is how it breaks down.

Sugar. 50.5 grams
Dried egg white. 5.6 grams
Starch. 0.3 grams
Xanthan Gum 0.3 grams
Maltodextrin. 1.0 .gram

This dry mixture has water added to it.


Remember that this is patented. I am only sharing what the patent says. If you come up with something, and you use it, I don't know if you are infringing or not. I am not an attorney. I am only breaking down what it says and we are all allowed to see it and share it.

I have been researching marshmallow fondant and Ron Ben-Israel's addition of 1 teaspoon of CMC or gum tragacanth to Satin Ice. What Ms. Hester has developed is great. It tells me what I can think about to form a stiff frosting. It's interesting, but, I want to make sugar art flowers. I like what Ben does!

Does anybody have pics oF how they used this? TIA