Hot edible beads for cake decorating

How to make Edible Lace
FROM: http://www.sugarcraft.com

INSTRUCTIONS:
First by CK, then below complete written instructions by Rosemary Watson (the expert!)

1. Brush edible dust onto the large part of lace-maker if desired.

2. Roll out fondant or chocolate paste quite thin (1/8"). If fondant or chocolate paste seems sticky, knead in some powdered sugar or mixture of powdered sugar and corn starch.

3. Lay fondant over large part of lace-maker. Press gently with fingers.

4. Lay smaller part of lace-maker over fondant. Make sure it matches the bottom part. Press firmly into place.

5. Use rolling pin to roll firmly over lace-maker.

6. Pull extra fondant from edges.

7. Remove top part of lace-maker. Use fingers to push uneven edges back into bottom. Put top part of lace-maker back on and press edges with fingers.

8. Remove top. Turn lace-maker over and flex back while lace falls out of lace maker. Note: If fondant sticks to mold, kneed in a bit more powdered sugar.

LACE WRAPS BY ROSEMARY

According to the Sugar Bouquets catalog, this is Lace Wrap technique "A" This word for word as written

Pick up the lace wrap by the tabs and place on the cake. Work quickly with melted candy melts or chocolate. Press to adhear to the cake.

Chill until firm (A freezer speeds the chilling time). Peel off the silicone lace wrap. Repeat as necessary.

Note: This technique works because the buttercream with half butter and the candy melts or chocolate harden when they get cold. This would never work with an all shortening buttercream.

Repeat for each additional pattern needed. Multiple repeats could present time problems. Chocolate or candy melts chill much faster than buttercream.

     Technique "B"
     For use with a Buttercream frosting that develops a crisp surface
     1. Dust the lace wrap with cornstarch (opt)
     2. Place the wrap on buttercream which has been allowed to "crisp". Press as hard as possible to make a lace impression in the buttercream
     3. Using decorating tips #1,2, or 3, overpipe on the lace pattern
     This technique also works on rolled buttercream or rolled fondant cakes. The impressions will not be "deep" and will require overpiping

     Technique "C"
     The lace appliques will be made of a rolled fondant typ icing. These may be applied to either a buttercream frosted cake or a cake covered with a    rolled fondant type icing.
     1. Make a pattern from the lace wrap. Place on a photocopy machine or trace around it. Cut the paper pattern 1/4" smaller on all edges. Lt    cardboard file folders work well too.
     2. Roll out fondant to a thickness of about 1/8" or thinner. Using a craft knife, cut out the fondant using the cardboard pattern.
     3. Place the fondant on the lace pattern side of the lace wrap. The smooth side will be touching the table
     4. Using a 1" stencil brush(with a rubber band holding the bristles together) stipple the entire surface of the lace pattern.
     5. Brush the back of the fondant with a small amount of water. Holding the wrap by the tabs, position it on the cake.
     6. Overpipe if desired with royal icing or buttercream icing. tips 1,2,3 are recommended.