Cake-Masters

Make delicious cakes, mini cakes and more with the adjustable baking frame.

Size: 18 till 32 cm in dia and 20 sm high.

The baking frame is made of stainless steel.

Ingredients:

Edible gelatine.

Basic recipe:
1000g cream, whipped
7-8 gelatin leaves (correspond to 14-16g)
other ingredients like fruits, aroma pastes, sugar etc. at your will

Soak the gelatin leaves in 1 litre cold water. After approx. 10-20 min take out gelatin and press it out. Heat up the gelatine carefully (approx. 40-45°C). Add other ingredients like fruits, aroma pastes and sugar as well as a little quantity of the whipped cream and mix them. Afterwards add the mass to the remaining cream and fold the mix carefully.

In order to make liquids sliceable (e. g. aspic crown) use 20 leaves (40g) per litre liquid.

Highly efficient powdery colouring. Due to the coloring E 171, this powder is not suitable for consumption. Dye dry surfaces like e. g. marzipan, roll icing, dried icings, chocolate or freezed creams. The surface will sparkle amazingly.

Dye the decorations with a filigree brush.

Release agent: E 555 (Potassium aluminium silicate); Dyestuff: E 172 (Iron oxides and hydroxides).

Ingredients: Sugar, starch (WHEAT, maize, potato), vegetable oil (coconut, rapeseed, sunflower), glucose syrup, dextrose, puffed rice, rice flour, sugar syrup, icing sugar, colouring agents: E 100, E 120, E 122, E 131, E 132, E 133, E 162, E 171, E 172; colouring food (concentrate of apple, safflower, spirulina, lemon), emulsifier: lecithins; beetroot juice concentrate, glazing agents: beeswax white, carnauba wax, shellac; vegetable fat, flavouring, acidifier: citric acid; salt.