How to prepare Karen’s Edible Cake Lace Mix ( Powder Part A + Liquid Part B ):
The Edible Cake Lace White Mix is gluten-free, and suitable for vegetarians.
To make 100g of Edible 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 Edible Cake Lace onto your chosen mat using a 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 between 15-18 minutes to dry the Cake Lace.
9. Remove from the oven and set aside for 5 minutes for the Edible Cake Lace to cool.
10. Check that the Cake Lace is ready by peeling the edge of the Edible 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 Edible Cake Lace face down onto a clean surface and using the Cake spreading knife, release it from the mat. Edible Cake Lace can be air dried and will take between 6-8 hours.
12. To fix the Edible Cake Lace to your cake, brush a little cooled, boiled water straight onto your sugar paste covered cake and then presses the Edible Cake Lace gently onto the cake.
A small amount of Part B will be left; you can optionally add this to create a softer lace.
Edible Cake lace will remain pliable for many months, transporting your cakes will be comfortable..
How to use Karen’s Edible Cake Lace Premix ( Silver and Gold ):
The Cake Lace Gold Mix is gluten-free, and suitable for vegetarians.
To use 100g of pre-mixed Edible Cake Lace:
1. Preheat your oven to 70-80°C.
2. Spread your Edible Cake Lace mix onto the mat, using a spreading knife. Work the mix in all directions to ensure there is even coverage.
3. Remove any excess with the spreading knife.
4. Place into your pre-heated oven for 8-10 minutes to dry your Edible Cake Lace.
5. Remove from the oven and set aside for 5 minutes for the Edible Cake Lace to cool.
6. Check that the Edible Cake Lace is ready by peeling the edge of the Cake Lace from the mat. It should release easily. If it does not, the Edible Cake Lace is not dry, so place it back in the oven for another two minutes, and test again.
7. Place the dried Edible Cake Lace face down onto a clean surface and using the spreading knife, release it from the mat.
8. To fix the Edible Cake Lace onto your cake or cupcakes, paint a small amount of edible glue onto the back of the Edible Cake Lace and press it gently onto the cake. Alternatively, if you are not ready to use the Edible Cake Lace, wrap it in greaseproof paper until you are ready to use it.
Edible Cake lace will remain pliable for many months, transporting your cakes will be a breeze.
How to Colour:
Edible Cake lace can be coloured using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours.
Frequently Answer Questions:
Q: When colouring the Edible Cake Lace, do I need to do anything special?
A: We advise dropping the baking temperature by 5-10 degrees and put the Edible 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 Edible Cake Lace?
A: We would advise any gel based food colourings, but for superior results, try out different range of lustre dusts!
Q: Can I flavour my Cake Lace?
A: Definitely! Pick your favourite flavour, add a few drops during the mixing process, and bake as normal.
Q: How many mat designs can my tub of Edible Cake Lace make?
A: We would suggest, for a 500g Edible Cake Lace mix, you would be able to make between 35-40 small laces mats worth, or 20-24 of the large mats.
Q: How can I store my Edible Cake Lace once made up?
A: You can store the Edible 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 Edible 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 Edible Cake Lace with standard buttercream, as this stays soft.
Q: Can I use Edible 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; Colourings: E171, E155, E151, E133; flavour: Vanilla, preservative E202.