This item is currently unavailable.
Product Details
500g edible lace powder by Eleganza Cake Lace
- Claire Bowman and Pavoni mixes are made in Italy so, we wondered, if we went direct and missed out all the fancy branding, could we offer our customers a better deal? The answer is a massive YES!
- Eleganza Cake Lace is stunning . . . we asked a few of our busiest trade customers who currently use Pavoni and Claire Bowman cake lace, to try it and even in blind trials it came out top!
- made in Italy for Cake Stuff . . . with love!
- 2 part mix - tub contains both Part A and Part B
- ready to mix powdered edible lace - mix, spread on to any brand of silicone cake lace mat and cook for 15 minutes for intricate edible lace
- uncoloured / white - can be coloured with paste / gel colouring, flavoured with Beau icing flavourings, given a lustre finish or a bling finish using metallic icing colouring & edible paint
- not quite sugarpaste - not quite flower modelling paste - much, much more!
- create intricate edible lace sheets and detail for cakes and cupcakes
- PLEASE NOTE this is sometimes referred to as "2 part mix" but both parts are included
- use on chocolate - edible glue may be required
- detailed instructions below and with every tub
- 100% edible - but do not consume in its raw powder form
- 500g covers approx 20-25 small cake lace mats if spread 2mm thick - 500g covers at least 5 large Claire Bowman / Pavoni / Kitchencraft / Sugarveil cake lace mats
- BBE 3-4 months at least, normally much longer
- resealable plastic tub
- temporary labels on tubs during initial trial period - brand labels will appear from early 2016
- ingredients: PART A - wheat starch*, fructose, glucose, thickener E440, colouring E171, flavour (vanilla), preservative E202; PART B - humectant E422, emulsifier E433
- may contain soya, nut, sulphite or milk traces - not suitable for customers with lactose intolerance
- suitable for vegetarians
- *hoping to be certified as 'gluten free' - sounds unlikely as main ingredient is wheat starch but read on... wheat starch processed to remove gluten, called 'Codex wheat starch', has been allowed in gluten-free food in Europe for more than a decade based on studies that show it is not harmful to those who have celiac disease. The recent finalization of the FDA rules for gluten-free foods means Codex wheat starch is now also allowed in the USA so we're just waiting on certification before we officially class it as "gluten free"
- see the range of cake / edible lace supplies
- see our full range of sugar flower modelling paste
- see our full range of sugarpaste icing
- see our full range of edible supplies
INSTRUCTIONS
based on 100g mix (enough to cover one large mat)...
- pre-heat oven to 70°C - 80°C
- add 40ml water into bowl of food mixer
- add 42g (approx 4 tablespoons) Part A powder
- mix on high speed for 2 minutes
- add 2.5ml (approx ½ teaspoon) of Part B liquid
- mix on high for 4-6 minutes until mixture looks smooth
- spread some mixture on to your chosen mat using a spreading knife - work well in all directions to ensure even coverage, working into design cavities to remove air bubbles
- remove excess mixture with spreading knife
- place in oven for 15-18 minutes to dry
- remove from oven and set aside for 5 minutes to cool
- to check if Eleganza Cake Lace is ready, carefully begin to peel one edge of the lace from the mat - it should release easily but if it does not, this means the lace is not dry enough so return to the oven for a further 4 minutes - allow to cool and test again
- place the dried Eleganza Cake lace face down on a clean surface and use the spreading knife to release it carefully from the mat
- allow to air dry for 6-8 hours - this time can be dramatically reduced by using the Cake Structure Fondant Dryer
- fix your Eleganza Cake Lace to the cake using edible glue or a little cooled, boiled water - pressing gently until you feel it hold in place
STORAGE & NOTES
- when you've used up all of Part A powder a small amount of Part B liquid will be left over - you can add this to the mix create a softer edible lace
- Eleganza Cake Lace will remain pliable for months, allowing you to prepare intricate pieces far in advance of decorating the cake
- place ready made pieces between 2 sheets of baking parchment and store flat or rolled but avoid placing anything on top of them
Delivery & Returns
UK Mainland Delivery Estimates |
|||
Order Weight |
Standard Shipping (approx 3-5 working days) |
Priority Upgrade (approx 2 working days) |
Express Upgrade (next working day) |
Lighter orders up to approx. 2kg |
from £3.49 FREE over £60 |
from £5.99 |
from £6.99 FREE over £100 |
Heavier orders over 2kg |
from £3.49 FREE over £60 |
from £5.99 |
from £6.99 FREE over £100 |
Next-Day Delivery Cut-off Times DPD - Order by 4pm (Monday - Friday) Yodel - Order by 8pm (Monday - Thursday) For all couriers, Friday cut-off time is 4pm |
|||
We may charge more for delivery to Scottish Highlands, Northern Ireland, Scottish Islands, Isle of Man, Isle of Wight, Channel Islands, other UK offshore islands or mainland addresses that couriers class as 'remote'. Please allow an extra couple of days for delivery |
|||
A range of delivery options will be shown when you reach checkout, based on your particular order's size, weight and delivery address |
- smaller, light orders normally shipped via Evri (formerly Hermes) within the UK
- larger, heavy orders shipped by DPD or Yodel couriers to UK mainland addresses
- free UK mainland Standard Shipping on orders over £70
- Priority and Express Shipping options available at checkout
- Saturday and Sunday Express Shipping options available at checkout (if ordering between 3:00pm Thursday and 7:00pm Friday)
- orders to customers in Northern Ireland, on Scottish islands, Isle of Man, Isle of Wight, Channel islands and other UK offshore islands are normally shipped by Yodel or by DPD
- orders to customers outside the UK are normally shipped by DPD / Interlink to most mainland European addresses
- please refer to our Delivery & Returns page for full details
Product Reviews
There are no reviews submitted