Silicone mat for tendril borders - leaf tendril

Silicone mat for tendril borders - leaf tendril

The silicone border mat wraps around cakes and tarts with delicate leaves and harmonizes particularly well with sculpted flowers; it also creates an effective, slightly overgrown look when applied criss-cross. How is it used? Apply a suitable lace paste, smooth it out with a metal horn or angled spatula and avoid gaps; any excess can go back into the cup. Then place in the oven for 15 minutes at 80 to 100 degrees, carefully loosen the edge and allow to set for 3-5 minutes if necessary. Alternatively, cake lace can also be used. The dried patterns remain soft and flexible, can be made a few days in advance and stored in an airtight container for up to around two months before they become brittle. What is the border suitable for? For placing on or sticking to the edge; ideal with a little food glue on fondant or chocolate. For royal icing, mirror glaze or even softer chocolate, simply press on lightly. Not suitable for very moist surfaces such as whipped cream. For special color effects, the border can easily be sprayed with an airbrush. With the silicone border mat, you can create even, elegant lace borders in no time at all.