These mini lace cakes are so elegant and so easy to create using our cake lace starter kits!

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You Will Need

2” Round Cakes (minimum of 2.5” deep) cut out from sponge, or baked in Mini Round Cake Tin Set (88538). Covered with white sugarpaste (74229) coloured in a light shade of Colour Splash Gel – Jade (0675064)

Cake Star Modelling Paste White (75001)
Colour Splash Gel Paste Raspberry (0675068)
FMM Easy Rose Cutter (81706)
House of Cake edible lace mix - White (87032)
Pavoni Lace Mat Decor Strip 4B (10025 - or any other mat of choice)
Cake Star Palette Knife – Cranked – 4.5” (10602)
Squires Edible Glue (59663)

Make up cake sugar lace icing mix as per instructions.

Spread onto lace mats and/or lace mat strip with palette knife making sure it completely covers mat. Scrape off excess.

Leave to dry overnight, or for several hours in a warm place. Or, place in 80°C oven for 10-12 minutes to speed up the process. (The lace tends to be less flexible when using the oven method.)

When completely dry, carefully peel off the lace from the mats.


Colour the white modelling paste to a pale pink shade with Raspberry gel colour.

Roll out thinly and cut out with Easy Rose cutter. Make up rose following the simple instructions given on pack. These are very quick and easy to make! Leave to dry. Keep the paste left over.

Decorate the cakes with the lace pieces, using water or edible glue sparingly on the back of the lace to fix in place.

Add the roses onto the top. Cut out strips of leftover pink paste, to make loops and strips for added detail on the roses and around the cake.

The lace pieces may also be used as stencils on cakes and cookies. The easiest ways of doing this are by simply using icing sugar straight onto a cookie to create a ‘doiley’ effect, or spray a sugarpaste covered cookie with Colour Splash Food Colour Sprays. You then have a piece of coloured lace as well.

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