Claire Bowman White Cake Lace

Cake Lace Like No Other

500g (1.1lbs)

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!

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 2 separate parts; Part A and Part B. Part B is included inside Part A. The instructions have been revised for the use of Part B. It is recommended you use these new instructions, found below, for that perfect Cake Lace.

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.

• Cake Lace will remain pliable for many months, so 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.