Hi Shirley! I’ve never used a commercial cake lace, but I have made it myself. It dries very flexible and is soft, not hard like RI. The kind I made didn’t really taste like anything, but I see no reason why an extract couldn’t be substituted for part of the water. The lace that I made cuts very easily when slicing the cake and it can be pulled away from the fondant, but may break apart. Hope that helps a little.
Sugar Sugar by SSmiley
