Description Brand New from Confectioners Choice® - FabuLace™ Black Lace Mix. Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. Contains: Dry Lace Mix & 45g Part 2 Liquid To Prepare 100g of Fabulace; Pour 50 ml of water in a mixing bowl Add 4 tablespoons (42 grams) of Part 1 (powder) Mix on high speed for 2 minutes Add a 1⁄2 teaspoon (2.5 ml) of Part 2 (liquid) Mix for 5-10 minutes until the lace mixture looks smooth For best results allow mixture to rest for 2 hours to allow air bubbles to dissipate. Leftover lace mixture should be stored in the refrigerator for up to 7 days. Once mixture has been refrigerated, remix before use. Discard any unused lace after 7 days. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. FabuLace™ can be used with FabuLace™ brand mats as well as many other brands of sugar lace mats! For best results, apply two coats of FabuLace™ to your mats, allowing each coat to dry thoroughly before removing from your mat. Ingredients Ingredients: Rice Starch, Fructose, Glucose, Pectin, Colours (Titanium Dioxide, Allura Red, Brilliant Blue FCF, Erythrosine, Tatrazine), Artificial Flavour (milk), Potassium Sorbate. …
Replacement Fabulace Part 2 Liquid. Net weight 45 grams.…
Description Brand New from Confectioners Choice® - FabuLace™ Ready-Made Gold Lace . Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. FabuLace™ is a Confectioners Choice® product. Instructions: To make flexible, add a 2nd coat of white FabuLace™after the 1st is set. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. Ingredients Ingredients: Water, Propylene Glycol, Carboxy-methyl Cellulose, Colours (Titanium Dioxide, Iron Oxide), Potassium Sorbate, Citric Acid, Polysorbate 80. …
Description Brand New from Confectioners Choice® - FabuLace™ Ready-Made Pearl White Lace . Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. FabuLace™ is a Confectioners Choice® product. Instructions: To make flexible, add a 2nd coat of white FabuLace™after the 1st is set. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. Nut Free Ingredients Ingredients: Water, Propylene Glycol, Colours (Titanium Dioxide), Carboxymethyl Cellulose, Polysorbate 80, Citric Acid, Potassium Sorbate. …
Description Brand New from Confectioners Choice® - FabuLace™ Red Lace Mix. Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. Contains: Dry Lace Mix & 45g Part 2 Liquid To Prepare 100g of Fabulace; Pour 50 ml of water in a mixing bowl Add 4 tablespoons (42 grams) of Part 1 (powder) Mix on high speed for 2 minutes Add a 1⁄2 teaspoon (2.5 ml) of Part 2 (liquid) Mix for 5-10 minutes until the lace mixture looks smooth For best results allow mixture to rest for 2 hours to allow air bubbles to dissipate. Leftover lace mixture should be stored in the refrigerator for up to 7 days. Once mixture has been refrigerated, remix before use. Discard any unused lace after 7 days. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. FabuLace™ can be used with FabuLace™ brand mats as well as many other brands of sugar lace mats! For best results, apply two coats of FabuLace™ to your mats, allowing each coat to dry thoroughly before removing from your mat. Ingredients Ingredients: Rice Starch, Fructose, Glucose, Pectin, Colours (Titanium Dioxide, Allura Red), Artificial Flavour (milk), Potassium Sorbate. …
Description Brand New from Confectioners Choice® - FabuLace™ Ready-Made Silver Lace . Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. FabuLace™ is a Confectioners Choice® product. Instructions: To make flexible, add a 2nd coat of white FabuLace™after the 1st is set. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. Ingredients Ingredients: Water, Propylene Glycol, Carboxymethyl Cellulose, Colours (Titanium Dioxide), Potassium Sorbate, Citric Acid, Polysorbate 80. …
Description Brand New from Confectioners Choice® - FabuLace™ White 200 gram Lace Mix. Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. Contains: Dry Lace Mix & 45g Part 2 Liquid To Prepare 100g of Fabulace; Pour 50 ml of water in a mixing bowl Add 4 tablespoons (42 grams) of Part 1 (powder) Mix on high speed for 2 minutes Add a 1⁄2 teaspoon (2.5 ml) of Part 2 (liquid) Mix for 5-10 minutes until the lace mixture looks smooth For best results allow mixture to rest for 2 hours to allow air bubbles to dissipate. Leftover lace mixture should be stored in the refrigerator for up to 7 days. Once mixture has been refrigerated, remix before use. Discard any unused lace after 7 days. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. FabuLace™ can be used with FabuLace™ brand mats as well as many other brands of sugar lace mats! For best results, apply two coats of FabuLace™ to your mats, allowing each coat to dry thoroughly before removing from your mat. Nut Free Ingredients Ingredients: Rice Strach, Fructose, Glucose, Pectin, Colour (Titanium Dioxide), Artificial Flavour (milk), Potassium Sorbate. …
Description Brand New from Confectioners Choice® - FabuLace™ White 500 gram Lace Mix. Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. Contains: Dry Lace Mix & Part 2 Liquid To Prepare 100g of Fabulace; Pour 50 ml of water in a mixing bowl Add 4 tablespoons (42 grams) of Part 1 (powder) Mix on high speed for 2 minutes Add a 1⁄2 teaspoon (2.5 ml) of Part 2 (liquid) Mix for 5-10 minutes until the lace mixture looks smooth For best results allow mixture to rest for 2 hours to allow air bubbles to dissipate. Leftover lace mixture should be stored in the refrigerator for up to 7 days. Once mixture has been refrigerated, remix before use. Discard any unused lace after 7 days. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. FabuLace™ can be used with FabuLace™ brand mats as well as many other brands of sugar lace mats! For best results, apply two coats of FabuLace™ to your mats, allowing each coat to dry thoroughly before removing from your mat. Nut Free Ingredients Ingredients: Rice Strach, Fructose, Glucose, Pectin, Colour (Titanium Dioxide), Artificial Flavour (milk), Potassium Sorbate. …