Man About Cake-Lace & Jessica Harris- Recipes
Base is vanilla w/ Swiss Meringue Butter Cream
Top is a white Raspberry swirl with pink Swiss Meringue Raspberry filling w/ fresh Raspberries
Q&A with RoxLight8126413
Did you have any trouble getting the lace to stick to the cake? I baked mine at 250 for 10 minutes and it was flexible but I had to spackle it on the cake with RI. I don't know if its because I baked it longer than the recommended 6 minutes but it was to fragile to pull out of the mold after only 6 minutes. Thanks!
I let mine sit out on the counter to dry overnight and then if there were missing links I filled them in with a second layer and let them dry for at least 3hrs again. They came out of the mold very easily but there were spots that were still filled in with a thin film so I used an exacto blade to clean it up. If they get too dry they get brittle and break but you can soften them again by placing a damp paper towel over them so they are more flexible to work with. I used clear piping gel to glue it on. It took some practice but I was able to get some nice clean molds the 1st time around. I hope this is helpful :-)