Brand: Claire Bowman
This easy to use cake lace comes in a two part mixture, mix together, paste onto a lace mat and bake for 15 minutes. Once cooled the pliable lace can be used as banding on a cake or a unique cake topper.
This easy to use cake lace comes in a two part mixture, mix together, paste onto a lace mat and bake for 15 minutes. Once cooled the pliable lace can be used as banding on a cake or a unique cake topper.
This product is edible, N.B the do not swallow warning refers to the plastic in which the product is wrapped, it also means the product should not be consumed in its powered compound.
The cake lace tub contains both parts A and B
Cake Lace can be coloured using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours.
Ingredients: Rice Starch, Fructose, Glucose, Thickener E440, Colouring E171, Flavour Vanilla, Preservative E202, Emulsifier E433.
Instructions:
1. Place 40ml of water into a food mixer. This doesn't have to be specifically hot or cold, just water from a tap is fine!
2. Add 4 tablespoons (42 grams) of Part A (powder).
3. Mix on high for 2 minutes.
4. Add half a teaspoon (2.5 ml) of Part B (liquid) - please note that Part B is included inside Part A.
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 Spreading 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 greaseproof paper. Release with help from your 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.
| Brand | Claire Bowman |
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