Cake Lace White Pearlised Pre-Mixed

Cake Lace Like No Other

This Cake Lace comes pre-mixed; all you need to do is apply this to your mat, following the instructions provided on the video or your tub. This mix comes pre-coloured to a pearlised white, but you can add gel colour to customise this.

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.

Available in 200g or 500g.

Ingredients:
Water, Thickener: E1520, Colouring: E171, Thickener: E466, Emulsifier: E433, Acidifier: E330, Preserver: E202.

Allergen Information:
Made in a facility that may handle MILK, SOYA and SULPHITES.

Allergens shown in BOLD.

✔ Gluten free
✔ Suitable for vegetarians 

Nutritional Information:
Energy/Calories: 118KJ/28kcal
Fat: <0.5g
of which saturates: <0.01g
Carbohydrate: 4.2g
of which sugars: 4.1g
Protein: 0g
Salt: 0.64g

Questions From Customers:

Q: How many sheets of Cake Lace can you make with 500g?
A: Depending on the design, you can achieve up-to 20-25 sheets.

Q: Does all the coloured Cake Lace dry stiffer than the standard white mix?
A: No, only the Pearlised White, Gold and Silver colours are stiff when dry, however, you can add white cake lace to the back of them and bake again in the oven to make them softer.

Q: Does the coloured Cake Lace stain the Cake Lace mats?
A: No it does not stain the mats.

Q: Can Cake Lace be applied to vanilla buttercream, ganache or swiss meringue buttercream?
A: Cake Lace can be applied to ganache and swiss meringue buttercream, however, we do not recommend applying to buttercream as this stays soft.

Q: Can I use Cake Lace on chocolate?
A: Yes, Cake Lace can be used on chocolate, some colours may need a tiny bit of edible glue to adhere.

Instructions:
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.

We recommend storing the finished Cake Lace in some grease-proof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odours.

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