Cake Lace Or Sugar Lace?

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.

I have used Claire Bowman Cake Lace. Yes it is flexible and is not hard to eat. I thought it tasted like paper. Although there is a chocolate flavored one which I have not tried yet. I believe you can add flavor to it, but never tried. You can easily cut the cake with it on it or you can peel it of and it will leave the fondant in tact.

I like it very much and find it very easy to use and make. I never used Sugar Lace but heard horrible things about it.

Thanks so much Sandra and Jennifer. That really does help. I didn’t want to waste the Cake Lace experimenting but was a bit worried that it would be too crunchy or chewy for guests to eat. I will be cutting and serving the cake so may try peeling it away from the fondant, but if it breaks into pieces I will just cut through it. I’ll give feedback after February 28th.

Shirley, personally I don’t think there is a need to peel it off. It doesn’t have much flavor to start with and it should just blend right into the fondant, taste-wise.

Thanks Sandra, I think I will leave it on. If the guests don’t care for it they can just leave it on their plate. I’ve seen them do that if they don’t really care for fondant.

LOL – I’ve been know to do that myself, Shirley (leave fondant on my plate)! Can’t wait to see your cake!

lol Sandra, me too. I try to like fondant but really, give me a nice Italian meringue buttercream please.

I am not sure I’ve ever had Italian meringue buttercream, Shirley. I have trying Swiss meringue and Italian meringue buttercreams on my short list. Mike and I are pretty much sick of American buttercream….been making our personal cakes half naked.

I’m just learning to make the 5 ingredient cake lace recipe. Today I made a second batch and I have to say that it taste like nothing, the description of it tasting like paper is probably as close as I could think of myself. I’d like to learn more about this lace usage.

Me too MBalaka. One more question for those who know. How far in advance can you make the lace pieces and how do you store them if made ahead? Do you use Silica Gel powder in a sealed container with the dried lace?