Ready to roll ivory icing with no artificial ingredients.
|Typical values||per 100g||�|
Sugar, Glucose Syrup, Water, Vegetable Oil (Palm), Humectant: Glycerine, Emulsifier: Mono- and Diglycerides of Fatty Acids, Acidity Regulators: Sodium Acetates, Acetic Acid, Stabiliser: Tragacanth, Flavouring, Colour: Iron Oxides and Hydroxides
Preparation & Storage
- Directions Knead the icing until soft and pliable and roll out on a surface lightly dusted with icing sugar. Roll out to a thickness of approx. 5mm (1/4 inch), lifting and turning to ensure the icing does not stick to the surface, until it is the correct size to cover your cake. Thinly cover your cake with smooth apricot jam or buttercream, or for a cake with marzipan moisten with cooled boiled water to secure the icing to the cake. Use the rolling pin to help lift your icing and drape over the cake. Smooth into position using the palm of your hand, working from the centre to the edges and down the sides. Trim away any excess icing using a sharp knife. To achieve an extra smooth surface, polish with a smoother or the flat of your hand. Icing is suitable for covering and modelling. Pack size: 454g, Round top and sides 18cm / 7inch, Square top and sides 15cm / 6inch. Pack size: 1kg, Round top and sides 25cm / 10inch, Square top and sides 23cm / 9inch.
Store in a cool, dry place. Once opened, wrap any unused icing in polythene or foil to prevent it drying out. Do not refrigerate.
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