Our Belgian lace mat consists of 3 different designs inspired by many of the styles of lace created in & around Belgium over the centuries.
Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace.
How to Use
Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go.
Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat.
Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance.
For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.
0 Write Review
Do you want to add this item to your wishlist?
Add to wishlist
White Fabulace - 500 g
Black FabuLace - 200 g
Red Fabulace - 200 g
Multi Knifetastic, 6.5" blade, 10.5" overall..
Blush Pearlized Sugar Pearls 113.4 g 4 mm
Honeycomb Cookie Stencil - the Cookie Countess
Cmc / Tylose 55 Grams
Icing Scraper Set of 3
Just add Flour™ to keep up to date.