The Gold Mat Series is our main line of Lace Mats for cakes. It consists of 25+ beautiful designs from Ray Esmany. Using these mats you can cover the sidewall or even the whole cake in a pattern, creating in a fast and easy way a beautiful unique design. The material can additionally be colored with a brush or airbrush to make it further stand out. Our Crystal Candy mats are made in South Africa using food grade silicon. Dimensions 35x12cm. HOW TO MIX CRYSTAL LACE SIGNATURE BLEND- PERFECTLY TIP: 20gms powder will make 6-7 lace strips WHAT YOU WILL NEED: 20 gms (0.7 oz) Crystal Lace- Signature Blend powder 115 gms (4.05 oz) Hot or boiling water 5 gms (0.18 oz) Glycerine (1 tsp) NB: Weigh the water as well as the powder as measuring utensils vary and are therefore unreliable METHOD: Place the Crystal Lace- Signature Blend® powder, water and Glycerine in a bowl and beat on high speed for 5 minutes with an electric beater to form a thick gummy consistency. Although the mixture can be used immediately, it is recommended to let the mixture stand for 20mins before applying to the mat. COLOURING: Liquid, gel or powder colours can be added to this mixture after beating. Alternatively paint or airbrush the ready made lace. For stunning effects, edible lustres, metallics and glitters can be dusted onto your mat, using a large soft brush, before applying the mixture. MAKING THE LACE: Place 2-3 teaspoons of the mixture onto the mat, and spread into the artwork using a paint scraper or plastic spatula. Work the mixture in all directions to ensure that there is even coverage and that all crevices are filled. Remove any excess mixture with the spatula applying a touch of pressure. SET: Leave to set in a warm place. Setting time is dependent on humidity and temperature. Times can vary from 1 hour to overnight TO SPEED UP SETTING TIME: Use an overhead heat lamp, hottray, food dehydrator, or place in the path of a warm fan, heater or place in the sun. OVEN DRYING: Place the mat with Crystal Lace -Signature Blend in a convection oven set at 70-80 degrees centigrade for 10 minutes. Then switch off the oven and leave in for a further 10 minutes. Remove from oven and place the mat on a cold surface. REMOVE FROM MAT: Lace can only be removed from the mat when the mat is cool. Gently lift the edge of the lace by flexing the mat, then carefully peel the mat away from the lace. Only continue the process if the lace separates easily from the mat, if it does not this indicates more drying time is needed. STORING THE LACE: Store the ready made lace in a good quality plastic bag and place in an airtight container. It will remain flexible for weeks. TIP: For a more sturdy 3D lace and for less flexibility use less glycerine. For more flexibility and for a longer shelf life add more glycerine to your mixture. APPLYING THE LACE: Brush the back of the lace with a touch of warm water or CMC “glue” and place on your fondant, buttercream or chocolate ganache covered cake. Alternatively steam your cake before applying the lace. RE-USING THE MAT: Wash in hot soapy water, allow to dry and store flat. TIP: Store any leftover mixture in an airtight container in the fridge. Use within 6 days. TIP: Make as much mixture as you need. As little as 20 gms at a time. Store the balance of the powder in an airtight container. TIP: Add a few drops of Vanilla essence for a great taste. These tips have been suggested as an aid and a guide. The setting of Crystal Lace Signature Blend is temperature and humidity dependent. Like all cake decorating skills, time, practice and experience will allow you to master the technique and to know what works best for you in your environment.