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Box is flat packed for easy assembly. 12 hole insert is included. The aperture size of the hole for the baking case is 64mm. BULK OF 25 BOXES
These 12 Inch White Cake Boxes are our standard boxes to hold wedding cakes and birthday cakes. These white boxes are ideal for transporting decorated sponge cakes. BULK OF 10 BOXES
These 12 Inch White Cake Boxes are our standard boxes to hold wedding cakes and birthday cakes. These white boxes are ideal for transporting decorated sponge cakes. BULK OF 10 BOXES
Each card sits neatly into the corner of the box to extend the height of your white cake box. Each card is 12' high. Suitable for boxes 8" to 14". Pack of 100.
PME Round Cake Boards with Wrapped Edges
Box is flat packed for easy assembly. 4 hole insert is included. The aperture size of the hole for the baking case is 64mm. BULK OF 25 BOXES
Beautiful quality acrylic cupcakes decoration! With a tapered pointy end, they can be plunged into your cake. Made from acrylic. Approx Size: 3" wide x 4" high Colour : Mirror Gold Set Of 4
The main uses of egg albumin are in baking and confectionery, where it is used as a foaming agent, a stabilizer to prepare meringue, milkshakes or as a food supplement for people who practice some sporting activity.
Saracino Isolmalt is easy to use. Once melted in the microwave or over heat until it becomes crystal clear, this product can be poured slowly over ice cubes, into cold water or onto the silicon mat. You can easily obtain beautiful abstract structures which, when placed on cold cakes or cakes for special occasions, make your piece even more special. 500g Note: this will not set crystal clear WARNING: Isomalt has a melting point of Approx 45oC - 150oC and exceeds 180oC in a microwave, so please exercise caution as burns are possible.
Low-fat, alkalised cocoa powder.
It has a cocoa content of 100 %.
Intense black colour.
Strong and bitter cocoa flavour.
Its powder is extra fine for better mixing.
200G
Agar Agar is a vegetable binding agent that is often used as a vegetarian substitute for gelatin. It is completely odorless and tasteless and you can use it to bind jam, mousse, pudding, fruit desserts, ice cream or soup. Agar Agar binds much stronger than gelatin, so make sure to adjust the recipe accordingly when you replace gelatin for Agar Agar. Read more about this at the bottom of this page.
