For Creative professional bakers and cake designers
Sugar Paste | Ready To Rolled Icing | Fondant | For Covering Cakes
Or convert in 1 simple step to
Gum Paste | Modelling Paste | Flower Paste
Product: Sugar Paste cum Modelling Gum Paste kit (2 in 1) + Edible GumsX (included)
Colour: Electric Pink ( Can be turned to Lighter shade with the addition of White Sugar Paste)
Instructions:
Just
add 1 Sachet of strong GumsX (included) in 500 Grams of Sugar Paste
while kneading and turn it into fast curing strong Modelling Gum Paste.
Benefits:
No need to Buy stock of separate colours of Gum Paste
No messy need to colour the White Gum Paste.
About Massa Taffeta :
Massa
Taffeta is a fabulous and luxurious new Sugar paste | Fondant | Rolled
Icing produced using the finest grade of Swiss icing sugar and the
highest quality of gum making Massa Taffeta an unrivaled ready to roll
icing .
Fined –tuned formulation have allowed Massa Taffeta Sugar
paste to position itself comfortably next to the expensive and famous
brands when it comes to match the quality and work ability.
Massa Taffeta sugar-paste is ideal for both covering cakes and sculpting, regardless of the temperature and humidity
The products is also suitable for vegetarians and vegans and are lactose-, cholesterol- and gluten-free
Soft | Pliable
Easy to knead and cover ( Why not use our Heavy Duty Professional Big Daddy Fondant Rolling Pin 18” ? )
Very pliable and can be rolled thin without tearing
No stretch marks, No Cracking, No Shrinking, Not Sticky
Great smell and taste of Vanilla | subtle but not overpowering
Can be easily coloured using Cake Deco Pen concentrated professional gel colours.
Golden
Tip : All the fondants requires a hand kneading before final covering .
As UK is a cold country where temperature varies quite variably during
the day , there might be a possibility that the fondant is not soft
enough to knead . In this situation please keep the fondant at a
temperature between 23 - 26 'C before starting the kneading . The
quickest way is to microwave the fondant for 5 second or steam the
unopened packet in a boiling water pot . Steaming is best way as it
keeps the fondant warm for a longer time and retain its moisture . While
kneading its advisable to use butter or vegetable shortening on your
hands and try to minimize the use of corn flour dusting and instead use
icing sugar for dusting.
Please advice once a very wise Cake Maker and Decorator said this and we think its very true ! as quoted
"I
think fondant is very much down to personal preference,what one caker
swears by, another wouldn't touch with a barge pole! So many factors can
effect the overall finish...over worked, under worked, heat, moisture,
colouring, too much icing sugar /corn flour used to roll out etc....."