I just had to write to tell you about my experience with The Mat. I used it for the first time yesterday and it was a large 14" round cake. I have to tell you, it was absolutely wonderful. I followed the instructions in your video and it really works exactly as advertised. I make many fondant cakes and I love making the flowers and decorating them, but I always dreaded covering the cake with the fondant. But not anymore. I think your product is fantastic and I wish I knew about it a long time ago. It would have definitely saved me a lot of grief. So congratulations on a wonderful product AND extra kudos for having it made in the USA. I am so pleased.
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.
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.
Used to make smoother cordial fondant centers. Typically added to fondants or candy centers before dipping. A natural enzyme derived from yeast converts sugar (sucrose into invert sugar, thereby preventing crystallization of sugar in finished candy).