Cake Lace – Mat – Ophelia
Cake Lace – Mat – Ophelia is a design by Claire Bowman. It is the most delicate of designs to date with Ophelia’s intricate mesh and lace drops that would look striking on larger tiered cakes.
In Addition, it is very easy to use. Also, 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.
Claire recommends adding a second coat of Cake Lace mix to achieve the maximum effect.
Size: Mat measures approx. W: 5.1″ x L: 14.6″ (13cm x 37cm)
Made from 100% food grade silicone.
Full instructions in the retail pack.
To make 100g of Cake Lace you have to mix 50ml of cooled, boiled water and 4 tablespoons (42 grams) of Part A (powder) on high for 2 minutes. Then, add half a teaspoon (2.5ml) of Part B (liquid) and mix it on high for 5 to 8 minutes until the Cake Lace looks smooth. Pour some Cake Lace mixture onto the mat and spread with the Cake Lace knife. Cake Lace can be air dried (6-8 hours) or you can place it in the oven at 70°C – 80°C (10 to 15 minutes).
Cake Lace will remain pliable for many months, so you can transport your cakes easily. Also, you can colour you Cake Lace, using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours too.
Furthermore, store the Cake Lace in some grease-proof paper. Then wrap that in foil, and store away from strong lights and odours.
If you would like to check out more Cake Lace products, click here.
Get more ideas on our Recipe Websites.