Cake Lace Kit - Includes Knife, 200g Mix & Small Mat

If you're new to cake lace, there has never been a more perfect time to get started!

Our Cake Lace Starter Kit provides you with everything you need to start creating. 

The kit includes:
1 x Cake Lace Spreading Knife.
1 x 200g Original White Lace Mix.
1 x Cake Lace Strip of your choice.

Simply choose which design you would like via the drop-down options. Please ensure you have selected your chosen design before proceeding with your order. Images have been labelled accordingly.

Sizes:
Art Nouveau Hearts - 8cm x 37cm
Broderie Anglaise -18cm x 37cm
Fantasia -12cm x 34.5cm
Goa -7cm x 39.5cm
Ophelia -13cm x 37cm
Peacock - 8cm x 37cm
Regal -7cm x 39.5cm
Tiffany - 8cm x 37cm

Benefits Of Cake Lace:

Cake Lace is so easy to use - simply make to the manufacturer's instructions, spreading onto the mat and placing in the oven at 80°C. Bake for 12 to 15 minutes, take out of the oven and cool for five minutes; your Cake Lace is now ready to use! From start to finish your Cake Lace could be ready to use in less than 30 minutes.

The beauty of Cake Lace, once it has been made, is that it will stay moist and pliable for many months to allow you to create masterpieces that may take a period of time.

Questions From Customers:

Q: When colouring the Cake Lace do I need to do anything else?
A: We advise dropping the baking temperature by 5-10 degrees and put the Cake Lace in for a total of 20-25 minutes. Please be aware that all ovens are different so timings and temperatures are estimated.

Q: How do I store ready made Cake Lace?
A: We recommend placing Cake Lace in parchment paper that has been lightly dusted with cornflour, and storing in an airtight container in a cool, dry place.

Q: Can Cake Lace be applied to vanilla buttercream, ganache or swiss meringue buttercream?
A: Cake Lace can be applied to ganache and swiss meringue buttercream, however, we do not recommend applying Cake Lace to buttercream as this stays soft.

Instructions & Tips:
- to make 100g of Cake Lace:

1. Place 50ml of cooled, boiled water into a food mixer.
2. Add 4 tablespoons (42 grams) of Part A (powder)
3. Mix on high for 2 minutes
4. Add half a teaspoon (2.5ml) of Part B (liquid)
5. Mix on high for 5 to 8 minutes until the Cake Lace looks smooth
6. Pour some Cake Lace mixture onto the mat and spread with the Cake Lace knife.
7. Cake Lace can be air dried (6-8 hours) or placed in a preheated oven at 70°C - 80°C (10 to 15 minutes)
8. When the Cake Lace is ready to be released, place face down on a greaseproof paper. Release with help from the knife.
9. To adhere the Cake Lace to your cake use a little water straight onto the covered sugarpaste cake. Place the Cake Lace on and press gently.
10. Any Cake Lace mixture that is left can be stored in the refrigerator for up to 7 days.

• A small amount of Part B liquid will be left over; this can optionally be added to create a softer lace.
• Cake Lace will remain pliable for many months, so transporting your cakes will be a breeze.
• Cake Lace can be coloured using powder or gel pastes to achieve pastel colours. Airbrush or spray to achieve dark colours.
• We recommend storing the finished Cake Lace in some grease-proof paper, wrapped closely. Then wrap that in foil, and store away from strong lights and odours.

*Delivery Delays*

To safeguard our staff and adhere to social distancing we have less staff currently packing in our warehouse. This means that unless you order for next day delivery, your order may not be dispatched the same day.

Our couriers tell us that they are experiencing very large delivery volumes (akin to Black Friday levels) as everyone is now restricted to shopping online.

This means you should expect around 48 hours added to standard delivery times.
90 - 98% of Next Day deliveries are arriving on time. 

Our couriers are all working with reduced resources to safeguard their staff which we totally respect.
In short, please allow a little extra time to receive your order (it'll be worth it, we promise!) We're very thankful to the lovely couriers and our Warehouse Heroes working extra hard to deliver happy mail to us in these unprecedented times. 

Dispatch Time & Price

Please note that prices have slightly increased, due to the current situation regarding Covid-19 and delivery restrictions.

For International Delivery Pricing - Click Here

*Weekend deliveries are only possible for orders placed Mon-Fri before 4pm.

Next Working Day Delivery (UK)

Any order placed before 4pm (3:30pm for edible images) Monday - Friday, with the Next Working Day Delivery option selected, will be dispatched for delivery the following business day (Monday - Friday), between the hours of 8am - 9pm. A signature is required for this method, so you will need to be at the delivery address to sign for it. Please allow an additional 24 hours for any order to be delivered to the Scottish Highlands. Please also be aware that any deliveries to Northern Ireland with a 'BT' postcode will usually take three days to arrive (on 2 Day Northern Ireland Delivery).

Pre-Orders

Any order containing a product that is listed as a preorder, will be held until the preordered item has arrived in stock. Orders containing a preorder cannot be split, if other items are needed before the expected delivery date, these items should be ordered separately.

Weekend Deliveries (UK)

Any order placed before 4pm* on Friday, with the "Saturday Delivery" or "Sunday Delivery" option selected, will be dispatched on the same day for delivery between the hours of 8am - 6pm on the selected day. A signature is required for this method, so somebody will need to be at the delivery address to sign for it. If the order is placed after the 4pm cut-off on a Friday, the order will be dispatched for delivery on the following weekend.

Please note we are unable to guarantee any order being dispatched to the Scottish Highlands or Islands to arrive within the quoted time frame.  

*Orders for edible images have a cut-off time of 3:30pm – orders placed after this time will be dispatched for delivery the following weekend.