Description
Lace cake lace 200 g gold pearl ready to use - Pearlized Gold
How to use:
1. Preheat your oven to 70-80C
2. Cover the surface of the mat with the mix using a large spatula. Spread the mix well so that it fills all cavities well.
3. Remove the excess by gently scraping with the horn.
4. Place in your pre-heated oven for 8-10 minutes to dry.
5. Remove from oven and allow to cool for 5 minutes. The lace should not stick under your fingers.
6. Peel off the edges of the lace to make sure it is dry enough. It must be peeled off easily. If not, your lace is not dry enough, put it back in the oven for 2 to 5 minutes and try again.
7. Place your lace face against your work surface and peel it off the Cake Lace Mat with a spatula.
8. To attach your lace to a cake or cupcake, place a little food glue on the back of it and gently squeeze it against the cake. Keep lace in food wrap for uterine use.
If you want, you can also let your lace dry in the open air, it will take 4-6 hours and the texture will be more stiff.
The unused mix should be kept in a bag away from air and light.
Important:
Once your cake lace jar is opened, it is consumable until the expiry date indicated on it. It does not need to be stored in the refrigerator but be careful to close the lid tightly for optimal preservation.
When you want to reuse, simply mix the mix to dissociate it.
Features:
200g Pot
Gluten free
Ingredients: water; anti-chip: E555; moisturiser: E1520; thickness: E466; colourants: E122, E171, E13.
How to use:
1. Preheat your oven to 70-80C
2. Cover the surface of the mat with the mix using a large spatula. Spread the mix well so that it fills all cavities well.
3. Remove the excess by gently scraping with the horn.
4. Place in your pre-heated oven for 8-10 minutes to dry.
5. Remove from oven and allow to cool for 5 minutes. The lace should not stick under your fingers.
6. Peel off the edges of the lace to make sure it is dry enough. It must be peeled off easily. If not, your lace is not dry enough, put it back in the oven for 2 to 5 minutes and try again.
7. Place your lace face against your work surface and peel it off the Cake Lace Mat with a spatula.
8. To attach your lace to a cake or cupcake, place a little food glue on the back of it and gently squeeze it against the cake. Keep lace in food wrap for uterine use.
If you want, you can also let your lace dry in the open air, it will take 4-6 hours and the texture will be more stiff.
The unused mix should be kept in a bag away from air and light.
Important:
Once your cake lace jar is opened, it is consumable until the expiry date indicated on it. It does not need to be stored in the refrigerator but be careful to close the lid tightly for optimal preservation.
When you want to reuse, simply mix the mix to dissociate it.
Features:
200g Pot
Gluten free
Ingredients: water; anti-chip: E555; moisturiser: E1520; thickness: E466; colourants: E122, E171, E13.