I would really like to thank you, John (and members of your staff whom I have not yet learned the names of) for all you did in helping us make this cake for our friend's wedding. They raved about it and even we were impressed as to how it turned out. We were confident in our ability to make a delicious cake but we had no idea how to make it look pretty. We owe a great deal of that success to all of you!
Let me tell you some of the highlights of our experience with you. From our first visit to your store when John went far out of his way, minutes before close, to help give us confidence we could make our own roses. Even going so far as to open up product and demonstrate what could be done. We were impressed by the extremely helpful YouTube videos, the email advice you gave and even the kind encouragement of your staff during our multiple visits and multiple phone calls! How helpful it was when we built our vision out of dummy cakes in the back of your store to see if we even had a good idea. All of it helped us put out something we were so proud of. We could NOT have done it without your help. It truly was the epitome of customer service.
In my day job I consult with car dealerships on how to be better at doing what you all excelled at and you can bet my experience with your business will come up over and over in my conversations.
In my gratitude I will not only be as frequent a customer as I can but would truly enjoy telling the story to all those who will listen. You've proven to me what kind of people you are and what kind of business you're running. What impresses me the most is you could have taken the approach of up selling your classes and not give me any help outside of them. A business in a similar situation would have taken that approach. However, you have shown you truly value a customer and you have earned my loyalty. I feel incredible value from every dollar I spend at your store.
We wish you much success and thank you for taking care of us so well!
Use our Meringue Powder to make your perfect royal icing or just to add stability to the frosting and a nice texture. Also perfectly used to make Meringue Toppings, See Kathy's recipe of the back of the packaging.
Guar gum is used in the preparation of multiple food products,thickening of dairy products such as milk and yogurt, the lubrication and binding of meat, and the improvement of the texture and shelf life of baked goods it is eight times stronger than cornstarch.It's also a common ingredient in gluten-free and vegan recipes .Guar gum is typically used in foods such as ice cream, smoothies, puddings and soups because of its water-absorbing properties.One of the most common uses of guar gum is the stabilizing of salad dressing, sauces and condiments.
It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
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.
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.
Royal Icing (Dry Hard Icing): Into 1/2 cup cold water, beat 1/4 cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops glycerin. Buttercream Icing (Creamy Soft Icing): Dissolve 3/4 cup of granular sugar in 1/2 cup boiling water. Cool and add 1/4 cup of meringue powder and beat to peak. Stir in 1 pound sifted confectioner's sugar and beat until mixed well: Mix in 2 to 2 1/2 cups white vegetable shortening. Boiled Icing: Dissolve and boil at high heat (240 degrees ), 2 cups granular sugar in 3/4 cups water, 1/4 cup corn syrup and small pinch salt. Dissolve and whip ? cup (6 TBLS) meringue powder in one cup cold water: add 1 cup granular sugar while beating meringue mix: slowly add boiled syrup. Then whip at high speed until cool. Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve 3/4 cup granular sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat into high peaks. Hints: Keep utensils grease free. Icings may be refrigerated in airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desserts and other recipes where a light frothy consistency is desired. Flavor and color to suit.
Over 1 year if kept in cool dry area 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.