02 March 2016
I used 9g powder: 7ml warm boiled water. To complete one strip and one whole sheet I used 27g of powder to 21mls water. I beat for around 30 secs (there is so little there) and then I smoothed it firmly onto the sheet which I had rubbed vegetable fat into previously (well-worth doing as it does make the lace come out more easily and more pliable). I spread the icing in different directions to make sure it was fully covered and then baked it at 110* for 7 mins. (fan oven). They came out easily and I stored them between sheets of greaseproof in an air-tight container. They look fab. Thanks Lakeland.