How to Make Cake Lace at Home | Sugar Lace Tutorial
Chef Alan TetreaultIn this tutorial: What You'll Need · Mixing Sugar Dress · Applying the Paste to Lace Mats · Baking and Second Coat · Removing Lace from Mats · Water Ratio Quick Reference · Creative Uses for Cake Lace
Edible cake lace adds stunning, intricate detail to cakes, cookies, and cupcakes – and it's easier to make than most decorators expect. In this beginner-friendly tutorial, Chef Alan Tetreault walks through the full process of mixing, applying, baking, and removing Sugar Dress cake lace by Martellato, an Italian-made product that stays flexible for months after it's made.
📌 This is part of the Cake Lace series: Part 1 – Making Cake Lace (you're here) · Part 2 – Decorating with Cake Lace
What You'll Need
- Sugar Dress by Martellato – a two-part cake lace mix (dry powder + liquid vial) imported from Italy
- Silicone lace mats – available from Martellato, Doric, Sugar Veil, and others; shop lace mats
- Measuring spoons – for precise water and liquid measurements
- Mixing bowl or stand mixer – a KitchenAid with a paddle attachment works well, or mix by hand with a whisk
- Thin scraper or stenciling scraper – for spreading paste into mat cavities
- Oven – set to 170–175°F
- Gum glue or royal icing – for adhering finished lace to cakes
- Pearl dust (optional) – for adding shimmer to finished pieces
- Food coloring (optional) – can be added during the mixing process
Mixing Sugar Dress
The Sugar Dress kit contains a bag of dry powder and a small vial of liquid. Chef Alan Tetreault explains the standard mixing process:
- Combine 11 teaspoons of cool water with 4 tablespoons of the dry powder in a bowl or stand mixer.
- Mix for 3–4 minutes using a paddle attachment or a whisk by hand.
- Add 1 teaspoon of the liquid from the vial.
- Mix for an additional 2–3 minutes.
The paste can be used immediately for spreading into lace mats. However, letting it rest for several hours or overnight allows air bubbles to disappear, producing a smoother consistency – especially important for piping work.
💡 Tip: If you plan to pipe the Sugar Dress rather than spread it into a mat, let the mixture sit overnight for the smoothest results.
Applying the Paste to Lace Mats
Using a thin scraper, Chef Alan spreads the Sugar Dress paste directly into the silicone mat cavities. The key is pressing the paste down firmly so it fills every detail of the pattern.
- Spread a generous amount of paste over the mat with a thin scraper.
- Go over the surface several times to ensure all cavities are filled.
- Scrape away any excess paste sitting on top of the mat between the design elements – leftover paste creates unwanted cross-pieces of lace.
💡 Tip: Chef Alan uses a stenciling scraper designed by Ateco, which he notes works perfectly for Sugar Dress application.
Baking and Second Coat
For the best results, Chef Alan recommends a two-coat process with baking between coats:
- First bake: Place the filled mat in the oven at 170–175°F for 10 minutes.
- Remove from the oven and let it cool for 2–3 minutes.
- Apply a second coat – just a thin skim coat to fill in any pores, air bubbles, or spots that shrank during baking.
- Either bake again for 10 minutes at the same temperature, or leave the mat on the counter overnight.
⚠️ Do not exceed 175°F. Higher temperatures can damage the lace.
After the second bake, the lace should be ready to remove from the mat within an hour or two. If air-dried overnight instead, it will be ready the next day.
Removing Lace from Mats
Once the lace has set, it peels cleanly from the silicone mat. For very thin lace mats – like those from Sugar Veil – Chef Alan advises pulling gently and gradually to avoid tearing.
One of the standout qualities of Sugar Dress is its long-lasting flexibility. Chef Alan shows pieces he made five months earlier that remain completely flexible and easy to work with. Finished lace can be folded, stored in a resealable plastic bag, and used months later without becoming brittle or sticking to itself.
Water Ratio Quick Reference
| Desired Result | Water | Liquid (Vial) | Notes |
|---|---|---|---|
| Standard flexible lace | 11 tsp | 1 tsp | Stays pliable for months; ideal for wrapping around cakes |
| Firm, shape-holding lace | 9 tsp | 1/8 tsp | Holds shape indefinitely; good for standing decorations |
| Brittle, permanent shape | 9 tsp | Omit entirely | Dries rigid; best for display pieces |
Creative Uses for Cake Lace
Chef Alan Tetreault demonstrates several ways to use finished lace pieces:
- Cake borders and side panels – Wrap lace bands around fondant or buttercream-covered cakes for an elegant stencil-like look. Adhere with gum glue for the best hold.
- Wedding dress and veil cookies – Cut thin lace pieces to create a dress silhouette or bridal veil on decorated cookies.
- Cupcake and cookie toppers – Small butterfly, floral, or square designs work beautifully as individual accents.
- Bows and ribbons – Spread Sugar Dress on the smooth back side of a lace mat, let it dry overnight, then cut thin strips and tie them into bows.
- Pearlized lace – Lay finished lace on a paper towel and brush it with pearl dust before applying to the cake for a shimmer effect.
💡 Tip: Gum glue works better than royal icing for adhering lace pieces to fondant. Just press the lace gently into place.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
