To begin, you will need the White Lace Mix (Powder Part A and Liquid Part B), a cake lace mat (here I am using the Chantelle Cake Lace Mat), and the spreading knife.
The directions for preparing the cake lace can be found here.
Place a fair amount of the prepared mixture on the mat.
Check that the Cake Lace is ready by peeling the edge of the Edible Cake Lace from the mat. It should release easily. If it does not, the Cake Lace is not dry yet, so place it back in the oven for another 4 minutes, and then test again.
I was very eager and removed it before it was ready and this is what happened!
So I placed it back in the oven for another minutes.
Once removed from the oven, I let it cool another 5 minutes and began to peel from the edge again. It came off beautifully!
Place the dried Edible Cake Lace face down onto a clean surface and using the Cake spreading knife, release it from the mat. Edible Cake Lace can be air dried and will take between 6-8 hours.