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FunCakes

FunCakes Sugarpaste - Bright White - 250gr

FunCakes Sugarpaste - Bright White - 250gr

Regular price CHF 3.90
Regular price Sale price CHF 3.90
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Bright White sugarpaste is snow white and has a delicious vanilla flavour. Perfect for covering a cake and cutting out shapes. Knead thoroughly before use and roll out on a thin layer of icing sugar. You can also use the sugarpaste for modelling or create different shapes and designs. Also suitable for colouring with food colouring. Let the sugarpaste rest for one hour after colouring (covered) for best results. Knead the sugarpaste again before continuing processing. To cover a round cake with a diameter of 20 cm, you will need approximately 500 g of sugarpaste.

  • FunCakes sugarpaste with delicious vanilla flavour, very supple, creamy and easy to use thanks to its fine structure. It is soft, flexible and hardens completely after processing.
  • Thanks to its satin finish, FunCakes sugarpaste is perfect for covering a cake. Do you want to cut shapes out of the sugarpaste, then you are sure to get clean, neat and precise cuts.
  • The sugarpaste is also suitable for creating decorations, you can easily model or create different shapes and designs.
  • Content: 250 grams.

Preparation: The following process is recommended for best results: Let the sugarpaste reach room temperature. Knead the sugarpaste firmly until smooth and elastic. Dust the work surface with a little icing sugar and roll out the sugarpaste with a rolling pin into a uniform shape (2-3 mm thickness). Turn the sugarpaste over a quarter to prevent sticking. Are there still small cracks visible on the edges when the sugarpaste is rolled out? Knead firmly again until the edges are smooth when rolling out. Then the sugarpaste is ready to use.

This product is: Certified Kosher, Certified Halal, wheat gluten-free, vegetarian suitable, vegan suitable.

The packaging of this product contains the following languages: Dutch, English, German, French, Spanish, Italian, Polish, Swedish, Danish and Finnish.

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