I ordered "the mat" a few months ago but never used it. I really don't like the taste of fondant so I've always talked people out of the fondant covered cakes. Plus I am good with butter cream and can get it to look as good as fondant(but it takes a while to do that).
A couple of weeks ago I helped a friend with a wedding cake and she was using your "Elite" fondant icing, I liked the taste of it better than the Wilton brand that I have used in the past. So this past weekend I had a customer that just had to have a fondant covered cake. I ordered your Elite fondant and your Satin Ice fondant and thought I might as well try out my mat.
The Mat may just be the best tool I have purchased in the last 20 years! It was very easy to use and very fast. Rolling out the fondant was so easy after watching your video.
My mat is the old one without the lines printed on it so I'm going to cut it up for to use on small projects and order a new one with the lines printed on it for the bigger cakes.
Thanks for a great store, web site and training videos!
I'll be delivering a cake to Nashville next month, so I'll be sure and stop in and load up while I'm in town.
High ratio shortening is a quality product that when used in icing, makes the icing easier to work with. The shortening is sturdier than standard shortenings and keeps the icing from breaking down as quickly, more durable in hot and humid conditions. Net Weight: 3 pounds
No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release every time, giving you the ideal surface for decorating.
Perfect for Desserts, Mousses, Glazes, Jellies, Aspics and more.
Soak in liquid until soft (about 5 minutes), squeeze dry, melt over low heat and stir into recipe as directed. Produces a clearer product than powdered gelatin. Used dry, the gelatin sheets make great windows for gingerbread houses; attach with royal icing from the inside of the house. 25 gelatin sheets included.
It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Guar gum is used in the preparation of multiple food products,thickening of dairy products such as milk and yogurt, the lubrication and binding of meat, and the improvement of the texture and shelf life of baked goods it is eight times stronger than cornstarch.It's also a common ingredient in gluten-free and vegan recipes .Guar gum is typically used in foods such as ice cream, smoothies, puddings and soups because of its water-absorbing properties.One of the most common uses of guar gum is the stabilizing of salad dressing, sauces and condiments.
100% pure cocoa butter is sweet-smelling (like chocolate!), with a smooth consistency. It is an excellent all purpose moisturizer and conditioner and is widely used in the manufacture of many personal care products. Apply cocoa butter directly to your skin as a moisturizer, or use it as an ingredient for soaps, lotions & other body care recipes. Cocoa butter is extracted from the cacao bean; it is edible and can be used in chocolate and confectionary crafting. Add cocoa butter to candy coating to help thin and make creamier.Net Weight: 4 oz.
An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candymakers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Use with Americolor gels to color chocolate without causing it to "seize".
Net Weight: 4 fl. oz. (118.3 ml)