FabuLace™ Bombay silicone cake lace mat used for making edible sugar lace.
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Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace.
How to make & use edible cake lace using FlexFrost® Edible Fabric Sheets
Cut a FlexFrost® Edible Fabric Sheet into strips (remove backing sheet) or use scrap pieces, dip it into a tray of water for about 30 seconds, place the strips on the mat and wait for about 2 minutes until they start to drop into the mold. Using an offset spatula, spread the FlexFrost® mixture into mat with firm and even pressure, working out any air pockets as you go.
Using an icing scraper (or similar), clean excess FlexFrost® mixture from mat, ensuring clean edges around the entire design on the mat.
Air dry FlexFrost® cake lace for 4 – 8 hours or bake set FlexFrost® for 10 – 15 minutes at 160°F – 175°F or 70°C – 80°C. When set, the cake lace will easily release from mat without much resistance.