Preparation and Usage
How to use 1 Cover your cake in advance, with a layer of fondant icing, frosting or buttercream. 2 Remove the cap and seal. Replace the cap and ensure this is fully tightened. 3 Turn the bottle upside down and firmly squeeze onto kitchen roll or a kitchen board until the icing starts to flow. 4 On the top of the edge of the cake, start the first drip. Simply squeeze the bottle firmly to make a pea sized amount. Wait and allow the icing to flow and gauge the size of the drip before moving to the next drip. 5 Move the nozzle to where you would like your next drip and repeat the same process as above. Simply alter the length of the drip by squeezing varying amounts of the icing based on the first drip you have made. 6 When you have finished your drips, you can leave as it is or add sprinkles and decorations. Be careful not to touch the drips. 7 The drip icing will become dry in 24 hours. Top Tips - If you would like to cover the top of the cake, cut the tip of the nozzle at the first line with scissors and dispose of the plastic. Start to flood the centre of the cake working your way toward the outer edge.
Origin Information
- Country of Origin: United Kingdom
- Made in the United Kingdom
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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