Cake! magazine by Australian Cake Decorating Network May 2014 | Page 58
Remove from the mould:
Gently lift the edge of the lace by flexing the mat, then carefully peel the mat away from the lace. Only continue
if the lace separates easily from the mat, is not “tacky” and does not stretch out of shape.
Applying the lace:
Place the lace on buttercream, chocolate ganache or a fondant covered cake. On a dry “icing” surface, such
as chocolate or fondant, brush the side of the cake very lightly with a touch of water before placing the lace on
to the cake.
5) Store any leftover Crystal Lace mixture in
an airtight container in the fridge.
Use within 6 days.
6) Make as much mixture as you need. As little
as 50 grams at a time. Store the balance of
the powder in an airtight container. 150 gra
ms will make approximately 12 lace strips.
7) Add a few drops of vanilla essence or any
www
crystalcandy.co.za
other water based flavouring for a great tast
These tips have been suggested as an aid
and a guide. The setting of
Crystal Lace is temperature and humidity
dependent. Like all decorating
skills, time, practise and experience will allo
w you to master the technique
and to know what works best for you in you
r environment
e.
Crystal Candy in Australia
Ph: 0413 27 57 44
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