Cake Lace Black Lace Mix

Cake Lace Like No Other

Cake Lace is so easy to use! Simply make to the manufacturer’s instructions, spread onto the mat and place in the oven at 80°C. Bake for 12 to 15 minutes, take out of the oven and cool for five minutes; your Cake Lace is now ready to use. From start to finish your Cake Lace could be ready to use in less than 30 minutes.

This brand new Cake Lace has come pre-coloured. All you need to do is apply this to your mat, following the instructions found on the video or your tub.

The beauty of Cake Lace, once it has been made, is that it will stay moist and pliable for many months to allow you to create masterpieces that may take a period of time.

Cake Lace comes in two separate parts, Part A and Part B. Please note that Part B is included inside Part A.

Black Cake Lace can also be used with the Silho Cake Mats.

Questions From Customers:

Q: How many sheets of Cake Lace can you make with 500g?
A: Depending on the design, you can achieve up-to 20-25 sheets.

Q: Does all the coloured Cake Lace dry stiffer than the standard white mix?
A: No, only the Pearlised White, Gold and Silver colours are stiff when dry, however, you can add white cake lace to the back of them and bake again in the oven to make them softer.

Q: Does the coloured Cake Lace stain the Cake Lace mats?
A: No it does not stain the mats.

Q: Can Cake Lace be applied to vanilla buttercream, ganache or swiss meringue buttercream?
A: Cake Lace can be applied to ganache and swiss meringue buttercream, however, we do not recommend applying Cake Lace to buttercream as this stays soft.

Q: Can I use Cake Lace on chocolate?
A: Yes, Cake Lace can be used on chocolate, some colours may need a tiny bit of edible glue to adhere.

Instructions:

To make 90g of Cake Lace (which will cover one large Cake Lace mat):

1. Preheat your oven to 70 – 80°C.

2. Place 40ml of water into the bowl of your food mixer.

3. Add 42g (approx. 4 tablespoons) of Part A powder.

4. Mix on high for two minutes.

5. Add 2.5ml (approx. 1/2 teaspoon) of Part B liquid.

6. Mix on high for 4-6 minutes until Cake Lace looks smooth.

7. Spread some of the Cake Lace onto your chosen mat using a Cake Lace spreading knife. Work the mixture in all directions to ensure that there is an even coverage. Remove any excess with the spreading knife.

8. Place into your pre-heated oven for 15-20 minutes to dry the Cake Lace.

9. Remove from the oven and set aside for 5 minutes for the Cake Lace to cool.

10. Check that the Cake Lace is ready by peeling the edge of the Cake Lace from the mat. It should release easily. If it does not, the Cake Lace is not dry yet, so place it back in the oven for another 4 minutes, and then test again

11. Place the dried Cake Lace face down onto a clean surface and, using the Cake Lace spreading knife, release it from the mat. Cake Lace can be air dried and will take between 6-8 hours.

12. To fix the Cake Lace to your cake, brush a little cooled, boiled water straight onto your sugarpaste covered cake and then press the Cake Lace gently onto the cake.

You will have a small amount of the Part B liquid left over, you can optionally use this to create a softer lace.

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

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

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 odours.

Ingredients: 
WHEAT starch; Fructose; Glucose; Thickener: E440; Colourings: E171, E155, E151, E133; Flavour: Vanilla (MILK), Preservative E202.

Allergen Information:
Contains WHEAT
May contain traces of NUTS

Allergens shown in BOLD.

Suitable for vegetarians. 
Gelatin free.