Blossoms & Vines Lace Kit | A Review with Chef Alan

In this tutorial: What You'll Need · Spreading the Lace Mix · Drying and Second Coat · Removing and Applying the Lace · Tips for Buttercream and Fondant Cakes

The Blossoms & Vines Lace Cake Decorating Kit by Global Sugar Art makes it easy to add elegant edible lace to any cake — no experience required. In this quick informational video, Chef Alan Tetreault demonstrates how to spread the included lace mixture onto the silicone mats, dry and remove the finished lace, and attach it to both fondant and buttercream cakes. The entire process takes just minutes of active time, with the lace ready to use the next day.

What You'll Need

• Blossoms & Vines Lace Cake Decorating Kit — includes two silicone lace mats (exclusive Global Sugar Art design), lace mixture, and two spreaders
• Cookie sheet — for oven drying
• Gum glue and small brush — for adhering lace to fondant cakes
• Corn syrup and water — an alternative adhesive if gum glue is not available
• Scissors (optional) — for trimming lace pieces to size
• Food coloring (optional) — for tinting the lace mix before spreading

Spreading the Lace Mix

▶ Watch this section (0:25)

The kit comes with a ready-to-use lace mixture — simply stir it briefly before use.

1. Give the lace mix a quick stir.
2. Using one of the included spreaders, apply the mixture directly onto the silicone mat.
3. Spread back and forth in all four directions to ensure every cavity in the design is completely filled.
4. Scrape off the excess so the surface of the mat is clean and only the cavities contain mixture.

The kit includes two identical mats, providing enough lace to wrap around an eight- or ten-inch cake — or even a small two-tiered cake.

Drying and Second Coat

▶ Watch this section (1:28)

The lace requires two coats for best results. There are two approaches:

↪ Option 1 – Air dry

1. Let the first coat sit overnight to dry completely.
2. Apply a second coat the next morning.
3. Let the second coat air dry overnight.

↪ Option 2 – Oven method (faster)

1. Place the mat on a cookie sheet and bake at 170–180°F for 10 minutes.
2. Remove from the oven and allow to cool for a few minutes.
3. Apply the second coat.
4. Let it air dry overnight.

With the oven method, both coats can be completed within 15–20 minutes of active work, and the lace is ready to use the next morning.

Removing and Applying the Lace

▶ Watch this section (2:09)

Once fully dried, the lace peels out of the mat very easily — simply grab a corner and lift. The finished lace is flexible and ready to apply to a cake.

↪ Adhering lace to a fondant cake

1. Apply gum glue to the back of the lace piece using a small brush — just light dabs in spots, not full coverage.
2. Press the lace gently onto the fondant surface and allow it to dry in place.

↪ Alternative adhesive

If gum glue is not available, mix corn syrup with a few drops of water to thin it slightly, then dab it onto the back of the lace the same way.

Tips for Buttercream and Fondant Cakes

▶ Watch this section (3:03)

• Store-bought cakes — Pick up a decorated cake from a bakery, add the lace, and it becomes a unique, custom creation.
• Fresh buttercream — If the buttercream is still fresh and sticky, the lace can be applied directly without any adhesive.
• Crusted buttercream — Use the corn syrup and water mixture to adhere the lace once the buttercream has set.
• Coloring the lace — Add a small amount of food coloring to the lace mix before spreading it on the mat to create colored lace.
• Trimming — Finished lace pieces can be cut with scissors to fit any size or shape.

This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →