Pickerd Cake Icing Red Vanilla Flavour 125g
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€ 7.56 |
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€ 7.56 |
To Shop
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Description
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Our red cake icing with vanilla flavour impresses with its unique pink tone. Glaze muffins, cakes and cakes with this unique icing and decorate them as you like. Traditionally, Pickerd cake icings are made from the best ingredients. With the help of our unique decorative nozzle, delicate decorations are also possible. Easy to use with microwave or water bath. Microwave: place the bag upright in the microwave and at the lowest power level (max. 250 watts) approx. 3-4 minutes until the contents are completely liquid. Knead the bag briefly, unscrew the cap and decorate the cold pastry with the hot glaze. If a residual amount remains, please heat it in the hot water bath according to the description. Hot water bath: bag approx. 10 minutes. place or place in sufficient hot water. Use a pot holder to remove the bag from the water, dry (no water must enter the glaze), knead and unscrew the sealing flap. Decorate cold pastries with the hot glaze. If a residual amount is left, reseal the bag, let the glaze cool and consume promptly. If you want to simply pour over or dip in glaze, cut along the cutting line.
Our red cake icing with vanilla flavour impresses with its unique pink tone. Glaze muffins, cakes and cakes with this unique icing and decorate them as you like. Traditionally, Pickerd cake icings are made from the best ingredients. With the help of our unique decorative nozzle, delicate decorations are also possible. Easy to use with microwave or water bath. Microwave: place the bag upright in the microwave and at the lowest power level (max. 250 watts) approx. 3-4 minutes until the contents are completely liquid. Knead the bag briefly, unscrew the cap and decorate the cold pastry with the hot glaze. If a residual amount remains, please heat it in the hot water bath according to the description. Hot water bath: bag approx. 10 minutes. place or place in sufficient hot water. Use a pot holder to remove the bag from the water, dry (no water must enter the glaze), knead and unscrew the sealing flap. Decorate cold pastries with the hot glaze. If a residual amount is left, reseal the bag, let the glaze cool and consume promptly. If you want to simply pour over or dip in glaze, cut along the cutting line.