I ordered "the mat" a few months ago but never used it. I really don't like the taste of fondant so I've always talked people out of the fondant covered cakes. Plus I am good with butter cream and can get it to look as good as fondant(but it takes a while to do that).
A couple of weeks ago I helped a friend with a wedding cake and she was using your "Elite" fondant icing, I liked the taste of it better than the Wilton brand that I have used in the past. So this past weekend I had a customer that just had to have a fondant covered cake. I ordered your Elite fondant and your Satin Ice fondant and thought I might as well try out my mat.
The Mat may just be the best tool I have purchased in the last 20 years! It was very easy to use and very fast. Rolling out the fondant was so easy after watching your video.
My mat is the old one without the lines printed on it so I'm going to cut it up for to use on small projects and order a new one with the lines printed on it for the bigger cakes.
Thanks for a great store, web site and training videos!
I'll be delivering a cake to Nashville next month, so I'll be sure and stop in and load up while I'm in town.
100% pure cocoa butter is sweet-smelling (like chocolate!), with a smooth consistency. It is an excellent all purpose moisturizer and conditioner and is widely used in the manufacture of many personal care products. Apply cocoa butter directly to your skin as a moisturizer, or use it as an ingredient for soaps, lotions & other body care recipes. Cocoa butter is extracted from the cacao bean; it is edible and can be used in chocolate and confectionary crafting. Add cocoa butter to candy coating to help thin and make creamier.Net Weight: 4 oz.
Easy Royal Icing Mix; Only mix as much as you need! Mix at low speed with hand mixer or by hand with a rubber spatula, 1 lb. of mix and 5 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. Shelf Life: 1 year if kept in cool, low humidity 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. Net Weight: 16 oz.
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.
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
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)
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.