Mendelbert's Wonder Lace is pre-mixed and ready to spread into your lace mats.
You can change the color of the Neutral colored lace with the addition of tiny amounts of gel food coloring or by adding additional luster dusts. Stir well to fully incorporate.
Mix for 5-10 seconds with a spoon, then spread across your mats taking care to press the paste into each impression.
Use a scraper to remove all excess paste until the only paste remaining is down into the lace impressions of your mat.
Rest to dry 12 to 24 hours or speed dry in the oven at 140 degrees Fahrenheit for about 20 minutes.
To pull the product easily off the mold, let it cool for 5 minutes after drying in the oven. Turn it upside down and with a spatula palette knife, pull a corner of the lace and gently pull upward to remove it.
If product feels brittle after oven baking, a gentle and very soft spritz of water on the back of the lace will rehydrate it slightly. Allow the gentle mist to reabsorb into the lace and then peel the lace out of the mold.
If time allows, and for best results, air drying the lace gives the best strength to the product without risk of over drying in the oven. However, air drying the product takes more time depending on the thickness of the mold, and the atmospheric temperature and humidity.
Store lace in an airtight container with parchment between pieces to prevent humidity causing the pieces to stick together. Lace will store indefinitely in the proper conditions.
To apply the finished lace to your cakes, brush the back lightly with edible glue, (Dab n Hold by Wilton works great!), or with a small amount of corn syrup. Or apply directly to fresh buttercream.
In areas of high humidity, apply lace to dry, room temperature icing. Applying the lace to sweating cakes will cause the lace to absorb moisture and dissolve. To help prevent humidity issues, we recommend sealing the lace with an edible clear coat sealant, such as PME Clear Glaze.