Claire Bowman Cake Lace Mix - Red 200g (Best Before: Feb 2015)

This Cake Lace in Red is a new innovative method by Claire Bowman for creating edible lace decorations for your cakes. It is very easy to use and takes less than 30 minutes to prepare. Cake Lace comes in 2 separate parts Part A & B. Please note that Part B is included inside Part A. It also stays flexible and moist for many months. The Cake Lace Original Mix is suitable for vegetarians, vegans and nut free. Comes in a 200g container.

Instrucions to make 100g of Cake Lace:

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 Cake Lace onto your chosen mat using a Cake Lace 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 beween 15-18 minutes to dry the Cake Lace.
9. Remove from the oven and set aside for 5 minutes for the Cake Lace to cool.
10. 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 yet, so place it back in the oven for another 4 minutes, and then test again
11. Place the dried Cake Lace face down onto a clean surface and using the Cake Lace spreading knife, release it from the mat. Cake Lace can be air dried and will take between 6-8 hours.
12. To fix the Cake Lace to your cake, brush a little cooled, boiled water straight onto your sugarpaste covered cake and then press the 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.

Cake Lace will remain pliable for many months, transporting your cakes will be a breeze.