Spreading Knife
Perfect for both small and larger projects, this knife is perfectly smooth and safe for use as it is not sharp. Use the smaller edge at the end of the knife for spreading your Cake Lace on details and cupcake mats. With a comfortable handle and a tapered blade, this food-safe knife is the perfect addition to all your lacy projects! 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 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. Instructions: To make 100g of Cake Lace: 1. Place 50ml of cooled, boiled water into a food mixer. 2. Add 4 tablespoons (42 grams) of Part A (powder). 3. Mix on high for 2 minutes. 4. Add half a teaspoon (2.5ml) of Part B (liquid). 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 knife. 7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 70C - 80C (10 to 15 minutes). 8. When the Cake Lace is ready to be released, place face down on a greaseproof paper . Release with help from the knife. 9. To adhere the Cake Lace to your cake, add a little water straight onto the covered sugarpaste cake. Place the Cake Lace on and press gently. 10. Any Cake Lace mixture that is left can be stored in the refrigerator for up to 7 days. A small amount of Part B liquid will be left over; this can optionally be added to create a softer lace. Cake Lace will remain pliable for many months, so transporting your cakes will be a breeze. Cake Lace can be coloured using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours. We recommend storing the finished Cake Lace in some greaseproof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odours. Please note that by ordering you confirm that you are at least 18 years of age. Create flawless edible lace with this quality cutting edge cake lace spreading knife.
Price now:
From
£5.90
To
£6.69
Spreading Knife
Perfect for both small and larger projects, this knife is perfectly smooth and safe for use as it is not sharp. Use the smaller edge at the end of the knife for spreading your Cake Lace on details and cupcake mats. With a comfortable handle and a tapered blade, this food-safe knife is the perfect addition to all your lacy projects! 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 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. Instructions: To make 100g of Cake Lace: 1. Place 50ml of cooled, boiled water into a food mixer. 2. Add 4 tablespoons (42 grams) of Part A (powder). 3. Mix on high for 2 minutes. 4. Add half a teaspoon (2.5ml) of Part B (liquid). 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 knife. 7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 70C - 80C (10 to 15 minutes). 8. When the Cake Lace is ready to be released, place face down on a greaseproof paper . Release with help from the knife. 9. To adhere the Cake Lace to your cake, add a little water straight onto the covered sugarpaste cake. Place the Cake Lace on and press gently. 10. Any Cake Lace mixture that is left can be stored in the refrigerator for up to 7 days. A small amount of Part B liquid will be left over; this can optionally be added to create a softer lace. Cake Lace will remain pliable for many months, so transporting your cakes will be a breeze. Cake Lace can be coloured using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours. We recommend storing the finished Cake Lace in some greaseproof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odours. Please note that by ordering you confirm that you are at least 18 years of age. Create flawless edible lace with this quality cutting edge cake lace spreading knife.
Price now:
From
£5.90
To
£6.69
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Product Description
Perfect for both small and larger projects, this knife is perfectly smooth and safe for use as it is not sharp. Use the smaller edge at the end of the knife for spreading your Cake Lace on details and cupcake mats. With a comfortable handle and a tapered blade, this food-safe knife is the perfect addition to all your lacy projects! 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 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. Instructions: To make 100g of Cake Lace: 1. Place 50ml of cooled, boiled water into a food mixer. 2. Add 4 tablespoons (42 grams) of Part A (powder). 3. Mix on high for 2 minutes. 4. Add half a teaspoon (2.5ml) of Part B (liquid). 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 knife. 7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 70C - 80C (10 to 15 minutes). 8. When the Cake Lace is ready to be released, place face down on a greaseproof paper . Release with help from the knife. 9. To adhere the Cake Lace to your cake, add a little water straight onto the covered sugarpaste cake. Place the Cake Lace on and press gently. 10. Any Cake Lace mixture that is left can be stored in the refrigerator for up to 7 days. A small amount of Part B liquid will be left over; this can optionally be added to create a softer lace. Cake Lace will remain pliable for many months, so transporting your cakes will be a breeze. Cake Lace can be coloured using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours. We recommend storing the finished Cake Lace in some greaseproof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odours. Please note that by ordering you confirm that you are at least 18 years of age. Create flawless edible lace with this quality cutting edge cake lace spreading knife.
Product Specifications
General | |
|---|---|
Color | dark |
Material | paper |
Size | small |
Brand | Cake Lace |
colour | pink |
Delivery, Returns & Refunds
Delivery
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Returns
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Refunds
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