Cake Lace

Decorating By Natka81 Updated 27 Jan 2015 , 9:51pm by Bonne Bouche

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Natka81 Posted 6 Nov 2014 , 1:46pm
post #1 of 23

Is that how cake lace supposed to look? I mean those little holes all over

22 replies
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cakebaby2 Posted 6 Nov 2014 , 2:48pm
post #2 of 23

Yes thats one of the styles. It really does look like lace, hence the name Lol x

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Dayti Posted 6 Nov 2014 , 2:51pm
post #3 of 23

I think she was referring to the little air bubbles in the red mixture! I would say that no, they are not supposed to be there.

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cakebaby2 Posted 6 Nov 2014 , 2:56pm
post #4 of 23

I need new specs...I still cant see air bubbles and of course now I'm peering real hard.

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Natka81 Posted 6 Nov 2014 , 3:09pm
post #5 of 23

I can`t take a closer pictures. But the lace lines are supposed  to be smooth and they have little tiny holes all over. It is either I am not mixing the mix properly or not filling the lace mold properly.

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Dayti Posted 6 Nov 2014 , 3:21pm
post #6 of 23

(Cakebaby you can see the air holes when you click on the picture)

 

Maybe try stirring it gently or paddling it against the side of the bowl with a spatula? Other than that, try sending them an email or phoning them?

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mis_p Posted 6 Nov 2014 , 3:30pm
post #7 of 23

After you've mixed it up you need to let it sit for a few hours (overnight is even better) that should reduce the air bubbles.  I found if I spread it right after mixing I get a ton of air bubbles.

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cakebaby2 Posted 6 Nov 2014 , 4:09pm
post #8 of 23

Quote:

Originally Posted by Dayti 
 

(Cakebaby you can see the air holes when you click on the picture)

 

Maybe try stirring it gently or paddling it against the side of the bowl with a spatula? Other than that, try sending them an email or phoning them?

oops, now I can see them! Everyone should have a client like blind old me x

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Natka81 Posted 6 Nov 2014 , 5:13pm
post #9 of 23

Thank you ladies, I will mix it well and let it sit over night and try again. 

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cakebaby2 Posted 6 Nov 2014 , 5:38pm
post #10 of 23

I havent got around to making cake lace yet though I have a couple of nice molds I want to try so this was a great thread to pick up some pointers. I'd never have thought of letting it sit overnight though it makes perfect sense.

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Natka81 Posted 6 Nov 2014 , 6:03pm
post #11 of 23

Quote:

Originally Posted by mis_p 
 

After you've mixed it up you need to let it sit for a few hours (overnight is even better) that should reduce the air bubbles.  I found if I spread it right after mixing I get a ton of air bubbles.

Also instruction said to use cake lace spreading knife. Is it really a must or I can use regular knife, palette  knife or spatula?

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roxylee123 Posted 6 Nov 2014 , 10:35pm
post #12 of 23

I had the same problem with my first attempt at cake lace, I emailed and asked why on their website and they said the oven was to hot. If the oven is to hot the sugar in the lace starts to bubble and causes air bubbles. I don't use the spreading knife I just use a flat plastic spatula that I have. I also agree with Dayti that it is better when left overnight.

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Natka81 Posted 6 Nov 2014 , 10:53pm
post #13 of 23

@roxylee123, I made a mix, covered, checking every couple hours and there is a lot of  large bubbles coming up, I will dry  lace tomorrow at lower temperature. Thanks.

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roxylee123 Posted 6 Nov 2014 , 11:10pm
post #14 of 23

Hope it helps. 

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didavista Posted 7 Nov 2014 , 1:49am
post #15 of 23

AI've never had that happen with cake lace. I've always used it right after mixing, but I've always just let it air dry. I bought their knife thing, I much prefer my small offset spatula.

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JanDunlevy Posted 7 Nov 2014 , 2:23am
post #16 of 23

AI have had a couple of classes with Wayne Steinkopf with Cake Lace and he does say if your oven is too hot it will bubble.

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Natka81 Posted 19 Nov 2014 , 3:26pm
post #17 of 23

Update

I ended up air drying the lace, because it still had air pockets when I dried it in the oven and my oven doesn`t go lower then 170 F.

Here is a practice cake.

 

Cake lace on SMBC. It has been in refrigerated over night ( with cake lace on) and now it is out at room temp for 3- 4 hours just to see how everything goes.

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kazita Posted 19 Nov 2014 , 5:21pm
post #18 of 23

AThats a beautiful cake....lace is lovely. ..nice job

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remnant3333 Posted 19 Nov 2014 , 6:28pm
post #19 of 23

That is really lovely!!! It is so delicate looking!! You did an excellent job!!

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-K8memphis Posted 19 Nov 2014 , 7:19pm
post #20 of 23

oh gosh it is beautiful -- and such a good editing eye you have -- that understated but elegant double board -- so cool

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Natka81 Posted 19 Nov 2014 , 7:47pm
post #21 of 23

Thanks all, I have a better picture in my profile pictures.

 I am doing  square cakes on purpose, so I can practice leveled sides and edges.

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DeniseNH Posted 19 Nov 2014 , 8:57pm
post #22 of 23

Had the same problem.  But mixing it one day ahead takes care of this.  Also mixing it longer, much longer than you were.

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Bonne Bouche Posted 27 Jan 2015 , 9:51pm
post #23 of 23

Okay folks-- if you having trouble getting those butterflies to stay in flight and not flop over--

 

https://l.facebook.com/l/tAQHFUsx6AQG6PgMfKAIQRy0MJr5psRY0sFEvZs3ua3HAag/https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DQ5TtwKtxaKU

 

Apparently you have to use Pearlized as a base for the Part A and Part B mixture.  I was not aware of this.  

 

Keep Calm and Bake Cakes!!!!

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