produced in Denmark.
should be whipped 10 minutes on kitchen machine, white and ready to use.
for spreading or for cupcakes.
possibly mix a little pure icing in to use for buttercream flowers
product is without butter and long shelf life.
after opening, it can be frozen in smaller portions.
can be colored with our pasta colors and taste can be customized with our aroma or freeze dried berries
CMC, Petal Powder (tylose) is used to harden fondant and marzipan and make it firmer for modeling purposes. 1 tsp. to 250 g. fondant. Let it rest for at least 20 min. before use.
Can also be mixed with water to glue: 1 spoon CMC and 30 spoons of water. Let it sit overnignt in the fridge.
Our edible Cake Star writing icing in white is ready to use straight from the handy squeezy bottle.
Perfect for creating your own personalised messages and designs!
Our edible Cake Star writing icing in black is ready to use straight from the handy squeezy bottle.
You will need 1 bowl and a spatula
For a hard consistency: Add 60 ml of water to 500 g of product.
For a medium consistency: Add 80 ml of water to 500 g of product
For a smooth consistency: Add 120 ml of water to 500 g of product
you need 1 bowl, 1 standart or electric mixer and 1 pastry bag.
whip 80 g of vanilla icing mix with 190 ml milk.
No added colours
Recipe for frosting:
Pour 150 g icing mix into a bowl and add 100 ml water. Mix the ingredients together and leave for one hour. Beat 180 g of butter for about 2 minutes, in a bowl for itself. Then mix half of the icing mix into the butter and whip it completely so it gets completly absorbed. then add the rest of the icing mix, and whip for 5 minutes
you need, 1 bowl, 1 standard or electric mixer and 1 piping bag
whip the whole bag of Flower cream (300 g.) together with 360 g of softened butter.
Gluten freeNo preservativesNo palm oilNo hydrogenated fats
This edible red writing icing Cake Star is ready to use straight from the handy squeezy tubes. Perfect for creating your own personalised messages and designs!
From Wilton. Pip designs and messages or glaze cakes before icing. Use clear or tint with icing color. Try these other uses for piping gel: Stabilized whipped cream (whip pint heavy whipping cream to soft peak stage, add 2 tablespoons piping gel and continue to whip to stiff peaks), glaze fruit and baked goods; crumb coat cakes before covering with rolled fondant. 283 g.
One portion of buttercream can cover a 20 cm cake or 12 cupcakes
All ingredients must be at room temperature.For one serving: Mix 125 ml of water with 125 g of buttercream in a bowl and whisk it. Leave to stand for one hour at room temperature. Beat 150 g of unsalted butter for about 5 minutes until it has a creamy consistency. Put a small portion of the output, the buttercream mixture into the butter cream and whip it to have been completely absorbed in the butter cream. When the whole buttercream mixture has been mixed with the butter cream, whip it for about 10 minutes.