lace

Hi
yes you can do it the day before, but keep tightly closed in a box not to dry
xoxo

thanks just tried to make one and it just breaks when i peal it out lol will keep trying

Wait until it is well dry . If a bit flexible still when you touch it and wouldn’t go out easily , just leave it to dry a bit longer . If it’s dry enough it’s not a problem to get i off the mat.

You can actually put your mat in the oven on 150 – 200 for about 10 minutes and it will set up, allow it to cool and you should be able to peel it off. You’ll know if you get it too hot, you’ll have little air bubbles in the lace.

thanks for the help x

Hello I want to share with you my friend recipe for homemade weight to make lace. I hope someone come in handy :)
https://www.facebook.com/photo.php?fbid=172665559586750&set=a.117745001745473.1073741825.100005299205162&type=1&theater

Awesome, can you please put the description on how to prepare it in English . I see the measurements and the ingredients but I am not too sure in what order to mix it . Thanks :-)

you can make it well in advance, a week or more depending on the lace. If you have sugarveil it does not keep as well as sugar dress (which is the best one ever to use..believe me I have tried most of them!) and crystal lace stays pretty flexible for a while also. I need to try cake lace so I cannot give an opinion about that. One trick with lace is to make sure you spread it well, and scrape it well, leave it about an hour and apply a second coat of lace to it. It will take generally longer than 3 hours to dry, when it is dry and not tacky to the touch, gently pry the mat away from the lace using a toothpick or something like that. then gently peel away mat once you have got the edges loose. I always have lace made about a week before I need to use it. good luck and if you have any questions feel free to ask.

The ingredients needed to make weight:
1 tbs tylose
1 tbs powdered sugar
65ml to 100 ml boiling wather
4 g egg whites or ¼ teaspoon meringue powder
2 tbs corn starsh
2 tbs glucose powder

Stir gently with a fork to aerate not matter. Ready weight is to have a density of pudding. Made mass can be stored in a tightly closed jar.

I made mine a week in advance and double wrapped in baking paper, as recommended by Clare Bowman and I used it today and it was perfect. Can be kept wrapped up for a few weeks I believe.