1. Prepare royal icing mix according to package instructions.
|
These are no longer available and we only have a limited supply. |
QTY |
| Shell/Clouds
Imppression Mat 238 impressions 3/4 in. $25.00
(similar to Creative Cutters pg51 #GLMS32) |
| QTY | .......... | Allow 2-4 weeks for delivery. Your entire order will be HELD until all can ship together. | QTY | |
| #GLMS01 Baby Bottle IN STOCK | #GLMS11 Snowman | |||
| #GLMS02 Baby Bear | #GLMS12 Holly Leaf | |||
| #GLMS03 Baby Bib | #GLMS13 Ivy Leaf 1 | |||
| #GLMS04 Baby Rattle IN STOCK | #GLMS14 Ivy Leaf2 | |||
| #GLMS05 Bow $13.39 | #GLMS15 Maple Leaf 1 | |||
| #GLMS06 Christmas Tree 1 | #GLMS16 Maple Leaf 2 | |||
| #GLMS07 Christmas Tree2 | #GLMS17 Oak Leaf | |||
| #GLMS08 Gingerbread Boy | #GLMS18 Rose Leaf 1 | |||
| #GLMS09 Snowflake 1 NOW in STOCK $13.39 | #GLMS19 Rose Leaf 2 | |||
| #GLMS10 Snowflake2 | #GLMS03 Baby Bib $12.00 |
| QTY | Allow 2-4 weeks for delivery. Your entire order will be HELD until all can ship together. | QTY | |
| #GLMS21 Musical Notes 2 | #GLMS29 Wedding Bell | ||
| #GLMS22 Lace Heart 5/8 x 5/8 inch $13.39 | #GLMS30 Cherub | ||
| #GLMS23 Lace Heart 3/4 x 3/4 inch | #GLMS31 Dove $13.39 | ||
| #GLMS24 Lace Heart 2 3/4 x 3/4" thinner $13.39 | #GLMS32 Shell | ||
| #GLMS25 Lace Design #1 | #GLMS33 Swans kissing IN STOCK | ||
| #GLMS26 Lace Design #2 | #GLMS34 Lace Heart 5/8 x 5/8 inch | ||
| #GLMS27 Lace Design #3 | #GLMS35 Fleur-de-Lis | ||
| #GLMS28 Lace Design #4 | #GLMS36 Butterfly IN STOCK | ||
| #MLRIP1 Royal Icing Mix 1 lb. $3.59 |
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1. Prepare royal icing mix according to package instructions. |
2. Place non-stick mat on flat surface; lightly coat with shortening; cover with lace mat. |
 3.
Using a medium round angled
spatula), spread Roayal Icing evenly over lace mat (several strokes
may be necessary to ensure icing fills the lace patters). Remove excess
icing, leaving a thin smooth layer over the entire surface. |
 4.
Remove lace mat. Allow pieces to dry thoroughly, preferably overnight. |
 5.
Gently lift the lace pieces by bending the mat, allowing the pieces to
slide off. For dedicate tree, leave the mat on the flat surface and loosen
the pieces using the flat nose angled
spatula. |
6. Use royal icing to attach lace pieces to surface of cake.
7. Store excess pieces in a sealed container. Some patterns may be stored loose. Delicate patterns may be placed on layers of parchment paper.
Notes:
1. For solid, long lasting colors, use powdered colors in the royal icing .
2. Royal icing keeps well in a small bowl, covered with cling film, then inverted.
3. Clean the Lace mat with warm water immediately after use.
4. In a RUSH, lace pieces can be dried using a hair dryer on the lowest setting.
5. Dry lace pieces may be surface dusted with powdered lustre colors.
6. Make delicate lace on a non-stick mat lift off with a tapered spatula. Select the strongest part of the lace (point of a heart or rounded surface). Flex the tapered spatula so it is flat with the mat. Push under the lace until it lifts off. Avoid side-to-side motions as this may crack the lace.
7. Pieces may
be applied to any dry surface such as marzipan, rolled fondant, royal icing,
crusted buttercream, or gingerbread.