Lace Spreadable Creams for Lace Mats and Molds in Variety of Colors for your Cakes 7.05 oz Jars
Lace Spreadable Creams for Lace Mats and Molds in Variety of Colors for your Cakes 7.05 oz Jars
Lace Spreadable Creams for Lace Mats and Molds in Variety of Colors for your Cakes 7.05 oz Jars
Lace Spreadable Creams for Lace Mats and Molds in Variety of Colors for your Cakes 7.05 oz Jars

Lace Spreadable Creams for Lace Mats and Molds in Variety of Colors for your Cakes 7.05 oz Jars

Cake Craft USA

Regular price $18.99 $9.49 Sale

  • Cake Craft's™ Lace Cream is pre-colored and ready to go!
  • Mix for 2-3 minutes using a wire whisk or spoon until the product looks perfectly smooth, stirring liquid that may have separated back into the mixture.
  • Pour the product into the mold and let it penetrate deeply with the help of an angled spatula, getting into every little nook and cranny.  
  • Dry it in the oven at 170 - 200℉ (76-93℃) for 20 minutes. The lace cream shrinks as it dries.  In most cases a very fine lace is desired. For thicker lace molds or stronger/stiffer lace for your cakes, add another layer of the product to the mold and dry it for another 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 veil and remove it. 
  • If product feels brittle after oven baking, a gentle and very soft spritz of water on the back of the lace with 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 that 24 hours 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.
  • You can change the color of the lace slightly with the addition of tiny amounts of gel food coloring or by adding additional luster dusts.
  • 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.  The video recommends water, but water is harder to control and can oversaturate the lace, causing the lace to dissolve and bleed.
  • 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.
  • INGREDIENTS: Water, Fructose syrup, Potassium aluminium silicate, Carboxy methyl cellulose ( CMC ), Citric acid, Glycerine, Pectin, Polysorbate 80, Arabic gum, Potassium sorbate, Color : E171 Titanium dioxide
  • Made in the USA.