This product was added to our catalog on Sunday 09 June, 2013.
Cake Lace is an innovate new method of adding edible lace decorations to your cake! Cake Lace is so easy to use, simply make to manufacturers 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, it is then ready to use. From start to finish your edible Cake Lace could be ready to use in less than 30 minutes, perfect for adding edible lace onto your wedding cakes!
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!
Cake Lace comes in a 2 separate parts, Part A and Part B.
The Cake Lace Original Mix is suitable for vegetarians.
To make 100g of Cake Lace:
1. Place 50ml of 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 between 70°C - 80°C (15 to 18 minutes)
8. When the Cake Lace is ready to be released, place face down on a greaseproof paper. Release with help from the knife.
9. To adhere the Cake Lace to your cake use a little water straight onto the covered sugarpaste 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 will be left, you can optionally add 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.
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 200g Cake Lace mix, you would be able to make between 15-20 small lace mats worth, or 8-10 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: 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: Wheat, Starch, Fructose, Glucose, Thickener E440, Colouring E171, Flavour Vanilla, Preservative E202 Emulsifier E433