This was my first order from your company that I had shipped to my mother's home for use in Florida so I wouldn't have to carry these supplies (for a special affair cake) in Florida.
The order was very promptly delivered, was correct, nice packaged; but most importantly the quality and taste of the ingredients ordered were phenomenal! Never mind your exceptional prices [the fondant I ordered cost me $8.95, compared to $14.95 in _________ (a local "crafts" store that carries a small selection of specialty confectioner's supplies at exorbitant prices ].
I have your website added to my favorites and will look to order from your company whenever I need specialty cake or any confectioner supplies.
I would also appreciate it if you would email me any coupons, newsletters or any other mailings you provide when available
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.
Add to fondant to create an easy to work with gumpaste. Can be used in place of gum tragacanth and CMC. Added to fondant, it adds elasticity and decreases drying time. Use approximately 1 tsp to 6oz fondant. More or less can be used depending on your needs for slower modeling or quicker, firmer drying. Net Weight: 2 oz
A reduced-calorie sweetener used for making hard candy. This product can be used to make the edible jems, pulled sugar, blown sugar and as a sugar substitute in baking. High resistance to humidity and will not crystallize. If no color added, the candy hardens clear. Shelf Life: 36 Months
Use for making candy centers and icings. Directions: Easy Cream Center: 1 lb. Dry Fondant, 2 TBLS Milk or Whipping Cream, 6 TBLS Butter or Margarine. Warm liquid and butter on stove top. Stir the Dry Fondant into the mixture, then knead with your hands. Flavor and color as desired. Shelf Life: 1 year if kept in cool, low humidty environment. 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.
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)
Royal Icing: Mix at medium speed, 1 lb. of mix and 7 Tablespoons water, beat until icing stands in peaks. Flavor and color as desired.
Picture or Flow Icing: Add 1 Tablespoon water of each 1/2 cup of Royal Icing prepared as above. Mix by hand.