ABOUT THIS ITEM

Crystal Lace Icing has revolutionised the cake and confectionery industry. One of Crystal Candy’s Crystal Lace Signature Blend powder is the ability to create the most unique applications in decorative lace icing, one of which combines the whiteness and fine detail of icing (yet with a melt-on-the-tongue, not-so-over-sweet taste), the stretch of edible wrapping around cakes and flexibility in one innovative product. When set our lace can be cut with scissors and draped like fabric onto/around a cake or plated dessert. Now with the introduction of our Crystal Lace Signature blend those winning abilities are enhanced with new “Super Charged” features – the ability to make 3D creations, quicker drying time, longer flexibility and a greater ready made shelf life.

HOW TO MIX CRYSTAL LACE SIGNATURE BLEND- PERFECTLY

TIP: 20gms powder will make 6-7 lace strips

WHAT YOU WILL NEED:
20 gms (0.7 oz) Crystal Lace- Signature Blend powder
115 gms (4.05 oz) Hot or boiling water
5 gms (0.18 oz) Glycerine (1 tsp)

NB: Weigh the water as well as the powder as measuring utensils vary and are therefore unreliable

METHOD:

Place the Crystal Lace- Signature Blend^® powder, water and Glycerine in a bowl and beat on high speed for 5 minutes with an electric beater to form a thick gummy consistency. Mixture can be used immediately.

COLOURING: 
Liquid, gel or powder colours can be added to this mixture after beating. Alternatively paint or airbrush the ready made lace.

For stunning effects, edible lustres, metallic and glitters can be dusted onto your mat, using a large soft brush, before applying the mixture.

MAKING THE LACE: 
Place 2-3 teaspoons of the mixture onto the mat, and spread into the artwork using a paint scraper or plastic spatula. Work the mixture in all directions to ensure that there is even coverage and that all crevices are filled. Remove any excess mixture with the spatula applying a touch of pressure.

SET:
Leave to set in a warm place. Setting time is dependent on humidity and temperature. Times can vary from 1 hour to overnight

TO SPEED UP SETTING TIME:
Use an overhead heat lamp, hot tray, food dehydrator, or place in the path of a warm fan, heater or place in the sun.

OVEN DRYING:
Place the mat with Crystal Lace -Signature Blend in a convection oven set at 70-80 degrees centigrade for 10 minutes. Then switch off the oven and leave in for a further 10 minutes. Remove from oven and place the mat on a cold surface.

REMOVE FROM MAT:
Lace can be remove immediately.
Gently lift the edge of the lace by flexing the mat, then carefully peel the mat away from the lace. Only continue the process if the lace separates easily from the mat, if it does not this indicates more drying time is needed.

STORING THE LACE:
Store the ready made lace in a good quality plastic bag and place in an airtight container. It will remain flexible for weeks.

TIP: For a more sturdy 3D lace and for less flexibility use less glycerine. For more flexibility and for a longer shelf life add more glycerine to your mixture.

APPLYING THE LACE:
Brush the back of the lace with a touch of warm water or CMC “glue” and place on your fondant, buttercream or chocolate ganache covered cake. Alternatively steam your cake before applying the lace.

RE-USING THE MAT:
Wash in hot soapy water, allow to dry and store flat.

TIP: Store any leftover mixture in an airtight container in the fridge. Use within 15 days.

TIP: Make as much mixture as you need. As little as 20 gms at a time. Store the balance of the powder in an airtight container.

TIP: Add a few drops of Vanilla essence for a great taste.

These tips have been suggested as an aid and a guide. The setting of Crystal Lace Signature Blend is temperature and humidity dependent. Like all cake decorating skills, time, practice and experience will allow you to master the technique and to know what works best for you in your environment.

 We deliver throughout Namibia
 Same/Next Day delivery in Windhoek
 1-2 working days outside Windhoek