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Details about  Chantilly Lace Cake Lace Mat by Claire Bowman

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Chantilly Lace Cake Lace Mat by Claire Bowman
Chantilly-Lace-Cake-Lace-Mat-by-Claire-Bowman
Item Sold
Item condition:
New
Ended:
May 01, 2014
Price:
GBP 29.99
[
History:
]
 
Approximately US $46.97(including shipping)
Shipping:
GBP 3.99 (approx. US $6.25) Economy Int'l Postage | See details
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Item location:
Nottingham, United Kingdom

Description

eBay item number:
171172405629
Seller assumes all responsibility for this listing.
Last updated on  May 01, 2014 00:12:43 PDT  View all revisions

Item specifics

Condition:
New: A brand-new, unused, unopened, undamaged item (including handmade items). See the seller's listing ... Read moreabout the condition
 

 


 

 

 

 

This Stunning open lace design has intricate scalloped edges, delicate flowers and double scalloped centre panels that will transform any cake project. Chantilly Lace can be used in its entirety or cut into smaller panels.

Chantilly Lace Large Mat has 2 strips of the same design and 1 centre strip. It can also be used as an impression mat!

 

 

 

 

  approx. W: 11.8" x L: 15.7" (29.97cm x 39.87cm)

  

 

 

Cake Lace is so easy to use, simply make to manufacturers instructions, spread onto the mat and place in the oven at 80°C. Bake for 12 to 15 minutes, take out of the oven and cool for five minutes, it is then 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. 

 

 

   

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.

 

 

   

 

To make 100g of Cake Lace:

1. Place 50ml of 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 (2.5 ml) of Part B (liquid) - Please note that Part B is included inside Part A.

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 50°C - 70°C (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 use 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, you can optionally add this to create a softer lace.

Cake lace will remain pliable for many months, 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 grease-proof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odours.

 

Business seller information

The Cake Decorating Company
Debbie White
2B Triumph Road
Nottingham
Nottinghamshire
NG7 2GA
United Kingdom

Phone:0115|8224521
Email:wendy@thecakedecoratingcompany.co.uk

Return policy

After receiving the item, contact seller within
Return shipping
14 days
Buyer pays return shipping
Return policy details
All items may be returned must be in original condition and unopened packaging returns accepted within 30 days after the item is delivered)

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