I just made my first wedding cake, I work out of my house and I recently purchased the mat from you guys because the demonstration on YouTube was great! I thought....I have to try this thing. I think covering the cake with fondant is always the hardest thing when making a cake. It's hard to keep your table sanitary (and I have a dog... With lots of hair) and its hard to roll it out evenly and quickly without it drying out and getting 10x sugar everywhere. Let me tell you, the mat is amazing! It saved me time and was so easy to use with professional results! I followed your demonstration and it worked exactly like you said! It was some of the best money I ever spent and I just want to thank you for making my cake decorating a lot easier! I absolutely love it! :)
Use Wilton silicone-treated non-stick parchment to line baking pans and cookie sheets - a non-fat alternative that saves cleanup time. Roll out cookie dough between 2 sheets for no sticking and easy transfer to your cookie sheet. You can even reuse it for the next batch. Oven safe to 400 degrees F, parchment is great for conventional ovens, microwaves and the freezer. Professional grade.
Double roll contains 41 sq. feet, 15 in. wide. Certifed Kosher
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.