Cake Lace Mat - Vintage Rose

Use with Cake Lace

Mat measures approx. W: 9.45" x L: 14.2" (24cm x 36cm)

Instructions:

To make 100g of Cake Lace:

1. Place 50ml of cooled, boiled water into a food mixer.

2. Add 4 tablespoons (42 grams) of Part A (powder)

3. Mix on high for 2 minutes

4. Add half a teaspoon (2.5ml) of Part B (liquid)

5. Mix on high for 5 to 8 minutes until the Cake Lace looks smooth

6. Pour some Cake Lace mixture onto the mat and spread with the Cake Lace knife.

7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 70°C - 80°C (10 to 15 minutes)

8. When the Cake Lace is ready to be released, place face down on a grease proof paper. Release with help from the knife.

9. To adhere the Cake Lace to your cake use a little water straight onto the covered sugar paste cake. Place the Cake Lace on and press gently.

10. Any Cake Lace mixture that is left can be stored in the refrigerator for up to 7 days.

A small amount of Part B liquid will be left over; this can optionally be added to create a softer lace.

Cake Lace will remain pliable for many months, so transporting your cakes will be a breeze.



Cake Lace can be colored using powder or gel pastes to achieve pastel colors. Airbrush or spray to achieve dark colors.

We recommend storing the finished Cake Lace in some grease-proof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odors.