1 tbsp CMC powder
1 tbsp icing sugar
2 tbsp corn flour
1 tsp liquid glucose
1 tsp glycerine
Mix the CMC powder with 50ml of the water and egg powder, leave to soak for a few hours.
Add icing sugar and corn flour to the rest of the water and heat until it just starts to thicken.
Combine everything together, beat until smooth.
You can use normal gel colours with the mixture, or you could use lustre/pearl powder to give a shiny effect.
Spread the mixture over the sugar lace mat, and allow to dry before peeling the lace off.
It dries quicker if you put it into a cool oven (80C / 60C fan) for 10/20 minutes.