Create fabulous edible lace with these easy to use two part moulds. Can be used with rolled mexican paste, flower paste, fondant or chocolate paste.
Simply roll out fondant and brush edible dust or lustre dust onto the base cavity of the lace-maker. Lay fondant over the base cavity and press. Then sprinkle some icing sugar over the embossed side of the cutout pieces of the lace-maker and place face down over the fondant, pressing firmly into place. Roll from the centre outwards with a rolling pin before removing excess fondant from the edges. Take the top part of the lace-maker off, turn over, flex slightly and the lace will fall out.
Supplied with easy to follow instructions. Also suitable for cold porcelain. Three designs were used to create the illustrated Vintage Lace Wedding Cake.