September 2024 Cake! Magazine | Page 35

Step 1
Make your cake lace . ¼ cup royal icing mix 1 tbsp tylose powder ¼ cup boiling water
Sift royal icing mixture and tylose and place in an electric mixing bowl Slowly stream your boiling water into dry ingredients while mixing on low speed Gradually increase the speed to medium and beat for 7- 10 minutes , scraping down the sides occasionally A couple of minutes before the end of mixing , add in a few drops of white food colour . Continue mixing Spread your mixture thinly over your lace mat with a firm rubber spatula . It will be lumpy at first , but keep working it in and scrape away any excess . I used two different mats for this cake , using only the edges of them . Place lace mat flat inside your oven set at 70 degrees Celsius and leave for approximately 20 minutes . Place leftover lace mix in a sealed container in the fridge between making each strip . Remove your mat from the oven and gently peel the lace away from the mat . If the lace is breaking too easily , it may need a few more minutes in the oven . Trim the edge of your lace ( I use scissors ) so it is straight . Repeat until you have several lengths of lace . My larger mat is approximately 30cm long and the shorter one is only around 15cm , and I made 8 and 12 lengths respectively , with a small amount left over .