No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release every time, giving you the ideal surface for decorating.
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).
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:1.94 oz
Perfect for Desserts, Mousses, Glazes, Jellies, Aspics and more.
Soak in liquid until soft (about 5 minutes), squeeze dry, melt over low heat and stir into recipe as directed. Produces a clearer product than powdered gelatin. Used dry, the gelatin sheets make great windows for gingerbread houses; attach with royal icing from the inside of the house. 25 gelatin sheets included.
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.
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.
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.
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)