Antwerp lace is known for it's stylized flower pot & lilies motif, and our Antwerp mat is an ode to that style. Sizing 380x80x1.7mm Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
Antwerp lace is known for it's stylized flower pot & lilies motif, and our Antwerp mat is an ode to that style. Sizing 380x80x1.7mm Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
10" Oval Banneton Proofing Basket with Liner If you are making artisan style sourdough bread, you need a proofing basket. Also known as a Banneton in French, it is a must have item for your bread baking. Made from natural rattan cane, if you use without the liner, you will achieve the distinctive markings seen on artisan breads. When you use the linen liner, the markings will not show. Size: Large 10”x6"x3” Oval – good for 1.5lb or 750g of bread dough Includes: Linen Liner First time use: Cane Banneton baskets need to be conditioned for optimal results. It take approximately 3 uses to condition the basket properly. This involves dusting the basket appropriately prior to use and tap out any excess. How to clean a Banneton: As these proofing baskets are made from natural rattan, proper cleaning & care is required to help maintain the basket. It is important to clean after each use to keep away mould growth. Using a clean bristle brush, carefully remove any dough or flour that may be stuck in the basket. Store the baskets in a cool, dry area. To fully clean, do it carefully and sparingly - soak it in cold water for a few minutes, gently scrubbing away any residue – do not use soap. If you have mould development, bake the basket (without the liner) at a low heat 115C-130C for a few minutes to kill the bacteria, then allow it to dry fully – in a sunny window works well.…
10" Banneton Proofing Basket with Liner If you are making artisan style sourdough bread, you need a proofing basket. Also known as a Banneton in French, it is a must have item for your bread baking. Made from natural rattan cane, if you use without the liner, you will achieve the distinctive markings seen on artisan breads. When you use the linen liner, the markings will not show. Size: Large 10”x3” Round– good for 2b or 1kg of bread dough Includes: Linen Liner First time use: Cane Banneton baskets need to be conditioned for optimal results. It take approximately 3 uses to condition the basket properly. This involves dusting the basket appropriately prior to use and tap out any excess. How to clean a Banneton: As these proofing baskets are made from natural rattan, proper cleaning & care is required to help maintain the basket. It is important to clean after each use to keep away mould growth. Using a clean bristle brush, carefully remove any dough or flour that may be stuck in the basket. Store the baskets in a cool, dry area. To fully clean, do it carefully and sparingly - soak it in cold water for a few minutes, gently scrubbing away any residue – do not use soap. If you have mould development, bake the basket (without the liner) at a low heat 115C-130C for a few minutes to kill the bacteria, then allow it to dry fully – in a sunny window works well.…
8.5" Round Banneton Proofing Basket with Liner If you are making artisan style sourdough bread, you need a proofing basket. Also known as a Banneton in French, it is a must have item for your bread baking. Made from natural rattan cane, if you use without the liner, you will achieve the distinctive markings seen on artisan breads. When you use the linen liner, the markings will not show. Size: Medium 8.5”x3.4” Round– good for 1b or 500g of bread dough Includes: Linen Liner First time use: Cane Banneton baskets need to be conditioned for optimal results. It take approximately 3 uses to condition the basket properly. This involves dusting the basket appropriately prior to use and tap out any excess. How to clean a Banneton: As these proofing baskets are made from natural rattan, proper cleaning & care is required to help maintain the basket. It is important to clean after each use to keep away mould growth. Using a clean bristle brush, carefully remove any dough or flour that may be stuck in the basket. Store the baskets in a cool, dry area. To fully clean, do it carefully and sparingly - soak it in cold water for a few minutes, gently scrubbing away any residue – do not use soap. If you have mould development, bake the basket (without the liner) at a low heat 115C-130C for a few minutes to kill the bacteria, then allow it to dry fully – in a sunny window works well.…
Our Belgian lace mat consists of 3 different designs inspired by many of the styles of lace created in & around Belgium over the centuries. Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. Sizing: 394x197x2mm How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
Description Black Cocoa Powder is a full Dutched processed cocoa with dark color. Made with South American and West African origin cocoa. Perfect for Gelato's, ice cream and baking. 10-12% Cocoa Butter PH 7.7-8.7 454 grams Note: this item has been packaged in a facility that processes nuts, tree nuts, wheat, eggs and dairy. Ingredients Ingredients: 100% Cocoa processed with potassium carbonate. Note: this item has been packaged in a facility that processes nuts, tree nuts, wheat, eggs and dairy …
Description Brand New from Confectioners Choice® - FabuLace™ Black Lace Mix. Making edible, flexible sugar lace with FabuLace™ is as easy as 1-2-3! A collaboration by Flour Confections® & Swank Cake Design - FabuLace™ is an edible, flexible, sugar lace perfect for adding that "something special" to any confection! Made for the North American marketplace, FabuLace™ is edible and made with food approved colours. Contains: Dry Lace Mix & 45g Part 2 Liquid To Prepare 100g of Fabulace; Pour 50 ml of water in a mixing bowl Add 4 tablespoons (42 grams) of Part 1 (powder) Mix on high speed for 2 minutes Add a 1⁄2 teaspoon (2.5 ml) of Part 2 (liquid) Mix for 5-10 minutes until the lace mixture looks smooth For best results allow mixture to rest for 2 hours to allow air bubbles to dissipate. Leftover lace mixture should be stored in the refrigerator for up to 7 days. Once mixture has been refrigerated, remix before use. Discard any unused lace after 7 days. To Bake Set FabuLace™ Pre-heat oven to 160°F - 175°F or 70°C - 80°C When ready to use, stir contents to prevent from drying. Spread ready made FabuLace™into your mat, ensuring even coverage, and remove any excess. Place mat on baking sheet and bake in oven for 8-10 minutes Remove from oven and let rest for 5 minutes prior to releasing FabuLace™from mat. To Air Dry FabuLace™ Set filled lace mats aside at room temperature for 4-8 hours depending on the humidity, Once set remove FabuLace™from mats. For added strength, apply a 2nd coat of FabuLace™and set again. FabuLace™pieces can be made in advance and kept at room temperature in a large ziptop bag until required. FabuLace™ can be used with FabuLace™ brand mats as well as many other brands of sugar lace mats! For best results, apply two coats of FabuLace™ to your mats, allowing each coat to dry thoroughly before removing from your mat. Ingredients Ingredients: Rice Starch, Fructose, Glucose, Pectin, Colours (Titanium Dioxide, Allura Red, Brilliant Blue FCF, Erythrosine, Tatrazine), Artificial Flavour (milk), Potassium Sorbate. …
Bombay FabuLace™ Mat 390x160x1.7mm Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
Bombay FabuLace™ Mat 390x160x1.7mm Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
Bruges Fabulace Mat 380x80x1.7mm Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
Bruges Fabulace Mat 380x80x1.7mm Use this lace to adorn your cakes, cupcakes, cookies and confections by brushing or lightly misting the surface of your confection with water. Be careful not to get the surface of your confection too wet or you may dissolve the lace. How to Use Using an offset spatula, spread FabuLace™ mixture into mat with firm and even pressure, working out any air pockets as you go. Using an icing scraper (or similar), clean excess FabuLace™ from mat, ensuring clean edges around the entire design on the mat. Air dry FabuLace™ for 4 – 8 hours or bake set FabuLace™ for 10 – 15 minutes (8 – 10 minutes for ready-to-use FabuLace™) at 160°F – 175°F or 70°C – 80°C. When set, FabuLace™ will easily release from mat without much resistance. For added strength and easier handling, a second coat of FabuLace™ may be added before removing from the mat and allowed to dry again.…
Premium crystal clear C0 food safe, acrylic coated, side gusseted bags. Size: 2.75'' x 2.5'' x 9'', 1.2 mil/pack of 100…
Premium crystal clear C1 food safe, acrylic coated, side gusseted bags. Size: 3.5'' x 2'' x 7.5'', 1.2 mil/pack of 100…
Premium crystal clear C2 food safe, acrylic coated, side gusseted bags. Size: 4'' x 2.5'' x 9'' 1.2mil/pack of 100…
Premium crystal clear C4 food safe, acrylic coated, side gusseted bags. Size: 5'' x 3'' x 11.5' 1.2mil/pack of 100…
Description Cake Gloss™ edible polishing and glaze spray Make your edible creations shine with brand new Cake Gloss™! To achieve a matte or satin finish, use 1 or 2 coats. For a higher shine or glossy finish, use several coats. Now you can achieve the realism that you've been looking for all of your cake, gumpaste & chocolate creations. You can also use Cake Gloss™ to seal & protect your airbrush work - this edible product is any cake artist's dream! 300ml / 10.1 fl. oz. Ingredients Ingredients: Ethanol, Shellac. Allergen Info: May contain traces of milk, sulphites, soy and hazelnuts. …
Confectioners Choice Cake Pop (sucker) sticks. At 4 1/2" (115 mm) this is the perfect size paper sucker stick for cake pops. 4mm in diameter…
Confectioners Choice Cake Pop (sucker) sticks. At 4 1/2" (115mm) this is the perfect size paper sucker stick for cake pops. 4mm in diameter…
Confectioners Choice Cake Pop (sucker) sticks. At 6" (152 mm) this is the perfect size paper sucker stick for cake pops. 4mm in diameter…
Confectioners Choice Cake Pop (sucker) sticks. At 6" (152 mm) this is the perfect size paper sucker stick for cake pops. 4mm in diameter…
The perfect tool to help set color to your gumpaste flowers. Use as an easy way of removing unwanted Icing Sugar, Powdered Sugar, Cornflour and Cornstarch. Leaves a shine on your flowers, leaves and fondant cakes Voltage: AC 120V (North American Plug) Water tank capacity: Maximum water 140 ml Running time: 8mins.…
Description Wholesale - Buy in Bulk and Save! ONLY $57.76 when you purchase 4 or more buckets! Confectioners Choice ® Chocolate Rolled Fondant is a ready to roll icing fondant which can be rolled either by hand or by machine to create a smooth icing finish for all types of cakes ? perfect for wedding & special event cakes. It can also be moulded and shaped to create flower petals, leaves, or other decorative elements. To add firmness to the product; add CMC, Tylose or Gum Tragacanth powder as desired. How to Use: Knead the desired amount of fondant well, on a smooth clean surface. Roll out fondant on a surface dusted with icing sugar, cornstarch or a light coating of shortening to help prevent sticking. Drape fondant over pre-iced & chilled cakes and adhere smoothly to the top and sides, cut off any excess fondant, and place the excess fondant back in the polybag inside the container. Ingredients Ingredients: Icing Sugar, glucose, glycerine, cocoa powder, vegetable shortening (partially hydrogenated soybean and palm oils, mono and diglycerides, polysorbate 60), gum tragacanth, soy lecithin, artificial flavor. Allergen Info: Tree Nut/Peanut Free, Gluten Free, and Certified Kosher (COR 233). …
Description Confectioners Choice ® Chocolate Rolled Fondant is a ready to roll icing fondant which can be rolled either by hand or by machine to create a smooth icing finish for all types of cakes ? perfect for wedding & special event cakes. It can also be moulded and shaped to create flower petals, leaves, or other decorative elements. To add firmness to the product; add CMC, Tylose or Gum Tragacanth powder as desired. How to Use: Knead the desired amount of fondant well, on a smooth clean surface. Roll out fondant on a surface dusted with icing sugar, cornstarch or a light coating of shortening to help prevent sticking. Drape fondant over pre-iced & chilled cakes and adhere smoothly to the top and sides, cut off any excess fondant, and place the excess fondant back in the polybag inside the container. Ingredients Ingredients: Icing Sugar, glucose, glycerine, cocoa powder, vegetable shortening (partially hydrogenated soybean and palm oils, mono and diglycerides, polysorbate 60), gum tragacanth, soy lecithin, artificial flavor. Allergen Info: Tree Nut/Peanut Free, Gluten Free, and Certified Kosher (COR 233). …