I know you don't need me to tell you HOW GREAT "THE MAT" is!!! I just used it and I Love It probably as much as everyone else does!!! I had been thinking that someone should invent a way to help with the application of fondant. Didn't realize that your product was already out there. So glad I found it and YOUR Video is also perfect and correct! I had to try and see if I could hold up the mat with the fondant on it too!! It makes me think...."Why didn't I think of that"!! lol I started to shy away from covering my cakes with fondant but now "The Mat" has given me the confidence I needed! Love the way and how easily it worked! So happy :)
Thanks again and Happy Valentine's Day!
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.
Piping Gel is a wonderful multi purpose clear confectionary gel. Use Piping Gel to adhere gumpaste ribbons and borders to fondant cakes. Use Piping Gel to stabilize fresh heavy cream whipped cream so that water does not seperate from the whipped cream. Use Piping Gel to adhere beads, sugar pearls or sixlets in place. You can even color and use for piped writing. Brush onto chocolate or fondant before sprinkling with sanding sugar for a glittered appearance. 1 pound.
Paramount crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt coatings. Having trouble melting your chocolate smooth? Add Paramount Crystals to candy coating to help thin and make creamier without the fear of it staying "tacky" after it cools. These magic crystals can bring older candy coating back to a more meltable consistency. Dipping strawberries? The moisture from the berries can cause your chocolate to "seize", and Paramount Crystals can bring your chocolate back! Start with a Tablespoon of crystals, or use up to 1/4 cup per pound of coating. Add a little at a time in the melting process, stir between each addition until you have your desired consistency. Net Weight: 4 oz. (113.4g)
Glucose is very thick corn syrup 1 pound of glucose is about 1 1/2 cups Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.