Item: Silicone Lace Mat
Style: WILL OF THE WISP
Crystal Lace, (recommended), SugarVeil, biscuit to chocolate. The end product is itself flexible and pliable, so it is just your imagination you need to add - the mold will do the rest.
No matter what you do, it will turn out stunningly. With a little practice you will be right on top of creating stunning, visually-appealing edible lace for a multitude of confectionery projects. Whether you are a seasoned professional or a beginner, they will work for you. It's the ultimate finish any cake would be honored to have.
All molds come with step by step instructions.
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.
2 Americolor Gourmet Black Edible Markers
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