Item: Crytal Lace Siganture Blend Flexible Lace Powder
Quanitity: 100 grams which makes 700 grams (enough for 30-35 mats)
Crystal Lace powder has the ability to create the most unique applications in decorative lace icing, one of which combines the whiteness and fine detail of icing (yet with melt-on-the-tongue, not-so-sweet taste), the stretch of edible wrapping around cakes and flexibility in one innovative product. When set This lace can be cut with scissors and draped like fabric onto/around a cake or plated dessert.
HOW TO MIX CRYSTAL LACE SIGNATURE BLEND- PERFECTLY
TIP: 20gms powder will make 6-7 lace strips
WHAT YOU WILL NEED:
20 gms (0.7 oz) Crystal Lace- Signature Blend powder
115 gms (4.05 oz) Hot or boiling water
5 gms (0.18 oz) Glycerine (1 tsp)
TIP: Weigh the water as well as the powder as measuring utensils vary and are therefore unreliable
Place the Crystal Lace- Signature Blend powder, water and Glycerine in a bowl and beat on high speed for 5 minutes with an electric beater to form a thick gummy consistency. Mixture can be used immediately.
Liquid, gel or powder colors can be added to this mixture after beating. Alternatively paint or airbrush the ready made lace.
For stunning effects, edible lustres, metallics and glitters can be dusted onto your mat, using a large soft brush, before applying the mixture.
MAKING THE LACE:
Place 2-3 teaspoons of the mixture onto the mat, and spread into the artwork using a paint scraper or plastic spatula. Work the mixture in all directions to ensure that there is even coverage and that all crevices are filled. Remove any excess mixture with the spatula applying a touch of pressure.
Leave to set in a warm place. Setting time is dependent on humidity and temperature. Times can vary from 1 hour to overnight
TO SPEED UP SETTING TIME:
Use an overhead heat lamp, hot tray, food dehydrator, or place in the path of a warm fan, heater or place in the sun.
Place the mat with Crystal Lace -Signature Blend in a convection oven set at 150-176 degrees Fahrenheit for 10 minutes. Then switch off the oven and leave in for a further 10 minutes. Remove from oven and place the mat on a cold surface.
REMOVE FROM MAT:
Lace can be removed immediately.
Gently lift the edge of the lace by flexing the mat, then carefully peel the mat away from the lace. Only continue the process if the lace separates easily from the mat, if it does no This indicates more drying time is needed.
STORING THE LACE:
Store the ready made lace in a good quality plastic bag and place in an airtight container. It will remain flexible for weeks.
TIP: For a more sturdy 3D lace and for less flexibility use less glycerine. For more flexibility and for a longer shelf life add more glycerine to your mixture.
APPLYING THE LACE:
Brush the back of the lace with a touch of warm water or CMC glue and place on your fondant, buttercream or chocolate ganache covered cake. Alternatively steam your cake before applying the lace.
RE-USING THE MAT:
Wash in hot soapy water, allow to dry and store flat.
TIP: Store any leftover mixture in an airtight container in the fridge. Use within 6 days.
TIP: Make as much mixture as you need. As little as 20 grams at a time. Store the balance of the powder in an airtight container.
TIP: Add a few drops of Vanilla essence for a great taste.
These tips have been suggested as an aid and a guide. The setting of Crystal Lace Signature Blend is temperature and humidity dependent. Like all cake decorating skills, time, practice and experience will allow you to master the technique and to know what works best for you in your environment.
Kopykake Set of 10 Two-Sided Edible Ink Coloring Pens
Outline or color designs on frosting sheets.
Purple, blue, green, yellow, orange, fleshtone, pink, red, brown, black
PLEASE NOTE: If the marker tip seems dry, hold it over the steam from a pot of boiling water for 1-2 seconds to reactivate.
U.S. and E.U. certified food colors
Perfect for stenciling, stamping, outlining designs or freehand drawing.
These versatile decorating pens will draw fine, medium or broad lines with ease on any surface firm enough to write on.
Pack of 2
Chefmaster 2 sided Black Edible Ink Markers
1 end is a regular tip marker and the other wide is fine point
Item: Cake Lace by Claire Bowman
Quanitity: 200 grams
Suitable for vegetarians, vegans, nut, gelatin and gluten free.
Cake Lace is easy as "cake" to use and make! Simply mix Part A and Part B pursuant to the instructions, spread onto the mat and place in the oven. Bake for 12 to 15 minutes, take out of the oven and cool for five minutes. It is then ready to use. (*Please Note: Temperature and timing may vary oven to oven)
The beauty of Cake Lace, once it has been made, is that it will stay soft and pliable for many months to allow you to create masterpieces that may take a period of time.
Cake lace can be colored using powders or gels to achieve pastel colors. Airbrush or spray to achieve dark colors. You can also dust the lace with any of our 140+ Dusting Powders
Ingredients: wheat starch, fructose, glucose, thickener (E440), coloring (E171), vanilla flavoring, and preservative (E202).
(PLEASE NOTE THAT ONCE YOU RECEIVE YOUR CAKE LACE MIX, PART B IS LOCATED INSIDE OF PART A)
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 158???F - 176???F (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.
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 odors.
Item: Cake Pop Sticks
Size: Choose 4", 6" or 8" by 5/32
Quantity: 50 per pack