(HINT: Add a pinch of Gum Arabic to your royal icing as this will make the lace pieces have more strength)

2) Cut a piece of basket cellophane wrap 11" x 7". Wash both sides, bew sure to dry the cello wrap very will with paper towel.
 

3) Spray a small amount of spray oil onto the cello wrap.	4) Wipe the cello wrap with a paper towel to coat the enitre surface with a light film of oil.	5) Lay the desired lace mat sheet on the oiled side of the cello wrap.
6) Using the offset spatula and royal icing spread a thin amount over the entire mat.	7) Make sure that each cavity is filled entirely and that there are no holes.	8) Scrap the mat clean using the side of the blade of an offset spatula. You may find it easier to do one half and then the other.
9) At this stage you may wish to add colouring to the pieces. Leave the mat down to ensure colour only where you want it. If colour is not needed proceed to Step 11.	10) Taking a small amount of non-toxic disco dust on the tip of the palette knife, gently sprinkle area where colour is desired.	11) Starting from the bottom left hand corner life the lace mat to remove.
12) Continue remvoing the mat from the cello wrap and lace pieces in a gently motion.		13) Allow pieces to thoroughly dry before using. Preferably Overnight!
14) Once Dried, use the palette knife and gently slide it under the lace piece in order to pick up from the cello wrap.  If you find it easier, you can gently curl the cello wrap while sliding the knife under.		15) From the Palette knife you can adhere them on the cake using royal icing.

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