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.
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.