Cake Lace By Claire Bowman is attempting to stay ahead-of-the-game with the introduction of new Cake Lace mat designs. It is difficult to stand out in this ever-crowded landscape of cake decorating, but with its striking branding and outstanding product reliability and quality, they are doing just that.

 

In this post you will find the following:

  • Introduction to 3 new Cake Lace mats.
  • Making and applying Cake Lace.

 

Damask Cake Lace Mat:

An elegantly detailed mat that is as fine as any life-like lace. It has 3D properties which mean there are different levels of designs. A floral damask print (level 2) sits on top of a mesh (level 1) backing.

Tip: The larger designs can be draped upside down off the edge of a cake for a different effect.

To find out more about this mat, click here.

 

Hessian Mat:

Also known as burlap in the USA, this Hessian mat is a traditional, woven fabric that is noticeable by its cross-stitch design. The 3D element of this design is reflected in the overlapping and underlapping of each strand over another.

Tip: Add a splash of this Caramel/Ivory SugarFlair Concentrated Colouring to your Cake Lace mix to add an authentic colour tone.

To find out more about this mat, click here.

 

Vintage Rose Mat:

An assortment of elegant ‘Doyley’ inspired cupcake toppers/halves as well as two complementary borders for tiered cakes. The single roses add an optional flowery touch to any accompanying creations. Overall an ideal mat for romantic occasions such as weddings or anniversaries or valentines.

3D depths have been incorporated in all designs, the cake borders have flourish and standard netting on one level with the interlinking roses on the next level. The cupcake tops/halves incorporate the same 2-level 3D as the cake borders but the 1st level 3D has an added fine lace effect border. The single roses have 3D detailing on the leaves, the bottom level mesh has a rose petal outlines sitting elegantly on top.

Tip: Suspend the cupcake halves upside down off the edge of an irregular size tiered cake and use the individual roses for wedding favours or table decorations.

To find out more about this mat, click here.

 

Making Cake Lace:

Mixing instructions for White, Red, Black and Navy Blue Cake Lace (all other colours will be ready made):

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) – Part B is included in 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 Spreading Knife.
7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 70°C – 80°C (10 to 15 minutes).
8. When the Cake Lace is ready to be released, place face down on greaseproof paper. Release with help from your knife.
9. Any Cake Lace mixture that is left can be stored in the refrigerator for up to 7 days.

You can browse all of the colours available – here.

 

Applying Cake Lace:

There are various methods for application, here are some:

Broad Tip H20 Brush-1Brush a small amount of water onto sugarpaste with or use this wonderful device – Broad tip H20 Brush.

 

 

 

Cake Steamer

Steam the area you wish to adhere your cake lace too using this handy cake steamer.

 

 

 

Alternatively, you can brush some edible glue onto your creations and adhere the lace this way.

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