Edible wedding cake lace by Chef Rudi that will add elegance, beauty and a touch of class to any cake design.
Water, Corn Starch, Corn Syrup, Cellulose, Corn Syrup Solids, Oil, Modified Starch, Glycerine, Hydrocolid, Polysorbate, Vanilla, Artificial Color, Citric Acid
The shelf life of the lace in its unopened plastic sleeve is 4 months. Once the plastic sleeve has been opened it is highly recommended that the lace is used within 3 days. Do not remove the lace from the plastic sleeve until you are ready to decorate your cake as it will dry out and be difficult to adhere.
To apply the lace to a cake w/ a buttercream exterior first remove the cake from the refrigerator and let sit out for 30 minutes. Then apply the lace directly to the buttercream and the condensation will do the trick.
To apply the lace to a cake w/ a rolled fondant icing exterior, I recommend using Wilton’s Dab-N-Hold Edible Adhesive. Dab-N-Hold comes in 2 oz bottle and can be purchased HERE.
All lace except for the silver and gold lace comes in plain white. Lace can be airbrushed or brushed w/ luster powder mixed w/ alcohol. After applying color please allow the lace to fully dry (approximately 2 hours depending on humidity levels) prior to cake application.