My good friend had a significant birthday recently that I wanted to make special for her. I had been intrigued by the cake lace phenomenon, since experiencing it with Anna Maria recently at the Cake and Craft Show in Auckland. I was keen to give it a go myself and see what all the hype is about.
Her party was at a Thai restaurant so I wanted the cake to look opulent and be in keeping with the surrounds. I used an edible gold cake lace premix and spread it over some lace trim moulds we had in the test kitchen.
I found the process was really straightforward using a cake lace spreader and was surprised how far the product goes- you really don't use much at all! At a guess I'd say I used 6-7 tablespoons for all the gold lace you see. Each strip I did eased out of the moulds without bother. The trick is to make sure its fully dried before you invert it and guide it out with the clean, dry spreader. Mine took 12 mins each in the oven.
Once the lace strips were all made I dabbed the reverse of the lace with a little edible glue on the thicker parts of the lace design. I was amazed at how well it stuck to the sides of the cake. You simply place it on and it stays.
The designs pictured below I didn't actually end up using but I did a couple of strips to try. L to R the lace trim moulds are: Evening, Charlene and lastly a heart border. We have over 100 cake lace mats in stock currently so there are designs to suit any occasion. Check out the full category here.
A feature on top of the cake was using my alphabet cutter set to personalise it with a name. Not everybody wants to have their new age splashed on top so this was a nice alternative. The uppercase alphabet cutters have been one of my favourite investments since I began decorating. In this case I pressed them onto the cake lace to indent and then snipped around carefully. I love continually finding ways to utilise my existing gear. Happy birthday friend!
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