This product was added to our catalog on Tuesday 04 March, 2014.
Following feedback, we have finally created a brand new range of pearlised colours; a pre-coloured and pre-mixed Cake Lace. This Cake Lace selection has been hand-picked by Claire, and is a beautiful pearlised white colour. This is perfect for making those simple-yet-stunning cakes, all the way to beautifully hand-crafted wedding cakes!
This colour of Cake Lace comes pre-mixed, ready to spread!
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 is the perfect edible lace decoration!
The Cake Lace Pearlised White Mix is gluten-free, and suitable for vegetarians.
To use 100g of pre-mixed Cake Lace:
1. Preheat your oven to 70-80°C.
2. Spread your Cake Lace mix onto the mat, using a Cake Lace spreading knife. Work the mix in all directions to ensure there is even coverage.
3. Remove any excess with the Cake Lace spreading knife.
4. Place into your pre-heated oven for 8-10 minutes to dry your Cake Lace.
5. Remove from the oven and set aside for 5 minutes for the Cake Lace to cool.
6. 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, so place it back in the oven for another two minutes, and test again.
7. Place the dried Cake Lace face down onto a clean surface and using the spreading knife, release it from the mat.
8. To fix the Cake Lace onto your cake or cupcakes, paint a small amount of edible glue onto the back of the Cake Lace and press it gently onto the cake. Alternatively, if you are not ready to use the Cake Lace, wrap it in greaseproof paper until you are ready to use it.
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.
Q: When colouring the Cake Lace, do I need to do anything special?
A: We advise dropping the baking temperature by 5-10 degrees and put the Cake Lace in for a total of 20-25 minutes. Please be aware that all ovens are different, so timings and temperatures are estimated.
Q: What type of colouring can I use with Cake Lace?
A: We would advise any gel based food colourings, but for superior results, try out Claire's range of lustre dusts!
Q: Can I flavour my Cake Lace?
A: Definitely! Pick your favourite flavour (we recommend the LorAnn oil range), add a few drops during the mixing process, and bake as normal.
Q: How many mat designs can my tub of Cake Lace make?
A: We would suggest, for a 500g Cake Lace mix, you would be able to make between 35-40 small lace mats worth, or 20-24 of the large mats.
Q: How can I store my Cake Lace once made up?
A: You can store the Cake Lace between two sheets of baking/parchment paper. If you then place this on a pantry shelf, or in a cupboard for example, it can last up until the expiry date on the tub. You can store this either flat, or rolled, however, avoid placing objects on top of this.
Q: How long will pre-mixed Cake Lace last for?
A: If you keep the mix sealed in the tub, and leave this on a pantry shelf or cupboard, this can last well up to the expiry date!
Q: Can Cake Lace be applied to things such as ganache, vanilla buttercream, or Swiss Meringue Buttercream?
A: Cake Lace will work on ganache and swiss meringue as normal, however we do not advise using Cake Lace with standard buttercream, as this stays soft.
Q: Can I use Cake Lace with chocolate?
A: You certainly can! If you are using the Gold Cake Lace, you may need to use a tiny amount of edible glue to adhere this to the chocolate, however.
Ingredients: Water; Anti-caking agent: E555; Humectant: E1520; Thickener: E466; Emulsifier: E433; Colourings: E171; Acidifier: E330; Preserver: E202.