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Another firm fav of Monica's are the Claire Bowman's lace mats and in keeping with only stocking caking and baking tools that we actually use in the studio, we are now stocking Claire's range of lace mats in Monica's most used mats.
This is the pretty Oriental blossoms silicone mat. We love cherry blossums!
The mats can also be used as impression mats for buttercream, fondant, gumpaste and even wafer paper! So many applications!
You can attach Cake Lace using a little water on your fondant, wafer paper or gumpaste or for effortless application use a broad tip water brush and a small amount of More Hard n Sticky edible glue
The Butterflies Lace mat has a combination of different sized Butterflies and Dragonflies, and can also be used as an impression mat.
Sizes: Mat measures approx. W: 11.8" x L: 15.7" (30cm x 40cm)
Benefits Of Cake Lace:
Cake Lace is so easy to use - simply make to the manufacturers instructions, spreading onto the mat and placing in the oven at 80°C. Bake for 12 to 15 minutes, take out of the oven and cool for five minutes; your Cake Lace is now ready to use! From start to finish your Cake Lace could be ready to use in less than 30 minutes.
The beauty of Cake Lace, once it has been made, is that it will stay moist and pliable for many months to allow you to create masterpieces that may take a period of time.
Questions From Customers:
Q:When colouring the Cake Lace do I need to do anything else? A:We advise dropping the baking temperature by 5-10 degrees and put the Cake Lace in for a total of 20-25 minutes. Please be aware that all ovens are different so timings and temperatures are estimated.
Q:How do I store ready made Cake Lace? A:We recommend placing Cake Lace in parchment paper that has been lightly dusted with cornflour, and storing in an airtight container in a cool, dry place.
Q:Can Cake Lace be applied to vanilla buttercream, ganache or swiss meringue buttercream? A:Cake Lace can be applied to ganache and swiss meringue buttercream, however, we do not recommend applying Cake Lace to buttercream as this stays soft. However it works well on crusted American buttercream once it comes to room temp
Want to know more by the wonderful Claire herself? Click here to watch her tutorial
