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!
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.
Royal Icing (Dry Hard Icing): Into 1/2 cup cold water, beat 1/4 cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops glycerin. Buttercream Icing (Creamy Soft Icing): Dissolve 3/4 cup of granular sugar in 1/2 cup boiling water. Cool and add 1/4 cup of meringue powder and beat to peak. Stir in 1 pound sifted confectioner's sugar and beat until mixed well: Mix in 2 to 2 1/2 cups white vegetable shortening. Boiled Icing: Dissolve and boil at high heat (240 degrees ), 2 cups granular sugar in 3/4 cups water, 1/4 cup corn syrup and small pinch salt. Dissolve and whip ? cup (6 TBLS) meringue powder in one cup cold water: add 1 cup granular sugar while beating meringue mix: slowly add boiled syrup. Then whip at high speed until cool. Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve 3/4 cup granular sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat into high peaks. Hints: Keep utensils grease free. Icings may be refrigerated in airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desserts and other recipes where a light frothy consistency is desired. Flavor and color to suit.
Over 1 year if kept in cool dry area 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.
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)
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.