A few tips on attaching lace to a cake
There is definitely something quite special about a cake decorated in edible cake lace. It has a charm. Lace has the simplicity and look to make a cake stand out. And with not much trouble doing so. With lots of different designs and variations to choose from, you can’t really go wrong.
Draped around a cake, delicately placed upon a cupcake or even lovingly encased inside a sugary, sweet, lollipop. Or maybe laid upon a plain looking biscuit to give it a bit of ‘hello gorgeous!’
Did you know the ‘non-edible’ types of lace has been around since the 16th century? From ruffles to door knobs, collars to dresses, underwear and tablecloths. You name it and it’s probably been done. And it seems to have stood the test of time.
Edible cake lace has been around a few years now. It is a very popular medium for professional cake makers. And for those not so professional! Whether bought ready-made or made from scratch. I prefer to buy mine in a powder form and just follow the instructions. Just tweaking it to suit my projects.
I had the pleasure of making some edible cake lace for a wedding cake. The lace itself was made white and then airbrushed and hand painted with edible food colour. It took a while, but my goodness I think it was worth it. And I enjoyed every minute of it.
I find the only draw back with air brushing/hand painting lace is that it does tend to dry out quicker. If you are having a go at this yourself and find the lace rather dry, I have a couple of ideas for you. Carefully hold the lace over a steaming kettle (minding fingers). Not for too long though. Just enough so the lace is pliable and not to sticky. The other you could try is to place it onto a warm radiator. Put it on a piece of grease proof paper first. This stops the lace sticking to the radiator. And obviously a bit more hygienic too. (The idea of putting it where my husbands wet socks had been just didn’t cut it for me.) So, the grease proof helped for this also. Either of these methods of softening the lace are good. Personally the steaming kettle approach was better for me.
Finally, I brushed cooled boiled water onto small sections of the cake (You could use edible glue if you prefer). Be careful if you are using water. Don’t overdo it otherwise the colour on your lace will bleed when offered up to your cake. Mind your hands too as the colour may transfer. A dry paper towel will be handy to clear up little mistakes and get the worst off. Wrap the lace carefully around the cake. Some parts of lace will be troublesome to stick, but this is okay. These can be stuck with a little extra water when the main part of the lace is down. A bit of cutting was required to get a reasonable match between the pieces. I would suggest to measure, cut and decide where you would like to place the lace before putting any water onto the cake. Believe me, once this lace is on you may have trouble taking it off.
Any questions? Fancy a chat? Send me an email and some pictures of your creations. I would love to see them. email@example.com
Bye for now,