Claire Bowman Cake Lace Mix - White 200g

To make 100g of Cake Lace:

1. Place 50ml 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 knife.

7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 50°C - 80°C (10 to 15 minutes)

8. When the Cake Lace is ready to be released, place face down on a greaseproof paper. Release with help from the 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.

A small amount of Part B liquid will be left over, this can be optionally added to create a softer lace.

Cake Lace will remain pliable for many months, 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.