I bought The Mat for my very first try with fondant and it was amazing.
The fondant was perfect on the 8-inch round cake, no bubbles, no ruffles, no ridges. The Mat is a must for anyone working with fondant, amateur or professional. Why complicate matters when there's such a simple, fool-proof tool! I am a self-taught lifelong hobbyist but I strive for professional-level results and I am glad I bought The Mat for my first time working with fondant.
If you are serious about flavor, I know you will love the Sweet Wise line of flavors as much as I do. In all my years as a chef, wedding cake designer, and instructor, I have never come across flavors as bold and true as the ones that I present to you now.
Discover the convenience and easy release of flexible silicone! Reusable oven-safe cups in fun colors and exciting shapes are perfect for baking and serving. 6 Blue, 6 Green. 2 in. wide. Package of 12.
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)
For baking: Dry ingredients like flour are best measured by weight rather than volume. For every 500 grams, or roughly 1.1 pounds of flour or other dry ingredients, use 1 tsp glycerin.
For Fondant: Add 2-3tsp of Glycerin to 2 pounds of rolled fondant to help keep it smooth and avoid cracking.
For keeping candy soft: Add 2 tsp Glycerin to every pound of candy (like caramel, taffy, candy centers, etc.).
For Royal Icing: Add 6 drops of Glycerin to every Royal Icing recipe that starts with 2 pounds of Powdered sugar to keep from hardening.
In American Style Buttercream: To help creaminess and to help avoid cracks, add 2 tsp Glycerin to every 4 cups of icing.
To Moisten Dried out Food Coloring: Add an equal amount of glycerin to completely dried food coloring to rehydrate. If color is thick but not solid, add a few drops at a time and mix until desired consistency is achieved.
To Clean Art Brushes: Rub a few drops of Glycerin into the bristles of an art brush to remove excess color and rinse clean.
Just for Fun Homemade Bubble Solution: Mix 1/2 cup Liquid Dish detergent (like Dawn), 4.5 cups water, and 4 Tbsp Glycerin. The longer the solution sits, the bigger the bubbles will get before popping.
These professional cake pans by Magic Line are of the highest quality, heavy gauge aluminum to provide even heat distribution. These commercial quality pans are made in the USA and have sharp corners and straight sides for professional looking cakes.
All the cake pans are 2" deep.