Texture Lace Sets for Cakes | Pro Finishes Without the Learning Curve
Chef Alan TetreaultIn this tutorial: What You'll Need · Embossers vs. Cutters · Embossing and Cutting Lace · Making Long Continuous Strips · Finishing and Application
FMM Texture Lace Sets offer one of the simplest ways to add detailed, elegant lace borders to a fondant cake — no piping or silicone mats required. In this tutorial, Chef Alan Tetreault of Global Sugar Art walks through the complete process: mixing the right paste, embossing, cutting, creating long seamless strips, and finishing with luster dust for a polished look.
What You'll Need
- FMM Texture Lace Sets — available in Set 1, Set 2, and Set 3; each includes embossing pieces and a matching cutter.
- Fondant — half of your paste mixture
- Gum paste — the other half of your paste mixture
- Small rolling pin — for rolling paste and pressing embossers evenly
- Cornstarch — to prevent sticking
- Small knife — for trimming the bottom and sides of lace pieces
- Luster dust or pearl dust — Super Pearl, colored luster dusts, or similar for finishing
- Water — for attaching finished lace to the cake
Understanding the Pieces: Embossers vs. Cutters
Each FMM Texture Lace Set contains two types of pieces, and it is important to know the difference:
- Embossers — Three per set. These press the lace design into the rolled paste.
- Cutter — One per set. This cuts the top edge of the lace piece to match the embossed pattern.
The order matters: emboss first, then cut.
Mixing the Paste
Chef Alan recommends a 50/50 blend of fondant and gum paste. Knead them together until fully combined. This mixture produces a firm paste that holds the embossed detail well, and it has two practical advantages:
- Cuts cleanly when serving — unlike pure gum paste, which dries rock hard and makes slicing the cake difficult.
- Attaches easily to the cake with just a little water.
💡 Tip: Roll the paste a little thicker than you would for lettering or cutout work. The embossing process pushes into the paste, so you need that extra thickness to hold the design.
Embossing and Cutting a Lace Piece
↪ Step-by-step
- Dust the work surface with cornstarch — both underneath the paste and on top.
- Roll out the paste to a slightly thicker-than-normal sheet.
- Place the embosser face down onto the paste and press firmly and evenly across the entire surface.
- Lift the embosser by getting under a corner and peeling it away. The design should be clearly pressed into the paste.
- Place the matching cutter on top, aligned with the embossed pattern, and press down to cut the top edge.
- While the cutter is still in place, use a small knife to trim the bottom edge and sides.
- Lift the cutter away — you now have a finished lace piece ready for dusting and application.
💡 Tip: If you have arthritis or find it difficult to press the embosser down evenly by hand, use a small rolling pin to roll back and forth over the top. This distributes the pressure evenly without straining your hands.
💡 Tip: If the embossing isn't deep enough in some areas, set the embosser right back down and press again over the spots that need more definition.
Scalloped Shape Lace Pieces (Sets 2 and 3)
The scalloped-shape embossers in Sets 2 and 3 follow the same emboss-then-cut process. After placing and pressing the cutter, use a circular motion to cut cleanly through the paste, then pull the excess fondant away. Cornstarch on the top surface is especially important with these pieces to prevent the embosser from sticking.
Making Long Continuous Lace Strips
For cakes that need lace running around the entire circumference, individual four-inch pieces can be limiting. Chef Alan demonstrates how to create a single long strip instead:
- Roll out a long piece of paste — as long as you need to wrap around your cake.
- Dust with cornstarch.
- Emboss the first section at one end of the strip.
- Line up the embosser at the end of the first section and emboss the next section, butting them end to end.
- Repeat until the entire strip is embossed.
- Run the cutter along the top, then trim the bottom with a knife to create one seamless strip.
💡 Tip: Where the strip meets at the back of the cake, the pattern joins so cleanly that the seam is virtually invisible.
Finishing and Applying to a Cake
↪ Dusting
Once the lace pieces are cut, finish them with dust before applying:
- Super Pearl dust — gives a subtle, elegant sheen (Chef Alan used this on Set 1 pieces)
- Colored luster dust — adds color and shimmer (he demonstrated pink, blue, and yellow luster dusts on Sets 2 and 3)
↪ Attaching to the cake
Use a small amount of water on the back of the lace piece and press it gently onto the fondant-covered cake. The fondant component in the paste helps it adhere smoothly.
↪ Placement ideas
Chef Alan showcases a Valentine's Day cake where he placed one lace strip going up the side of the cake and another going down onto the cake board, using Set 1. Red isomalt hearts were added as an accent. The same lace pattern works beautifully as both a side border and a top border.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
