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With 50% less saturated fat than butter and 0g of trans fats per serving, Crisco® All-Vegetable Shortening is great for baking and frying
Glycerine is a versatile product that is used to make royal icing less hard, to rehydrate hardened fondant amongst many other things. It is also one of the required ingredients for making home-made rolled fondant.
With 50% less saturated fat than butter and 0g of trans fats per serving, Crisco® All-Vegetable Shortening is great for baking and frying
Micro marshmallows are great for cake and cupcake decorations. The marshmallows are approx. 0,5 cm large and colored in white, yellow, orange and pink.
Liquid Glucose from Caullet. This is the essential ingredient to give stretch if you are making your own sugarpaste and chocolate modelling paste. But also if you are making royal icing for piping extension work.
Mini marshmallows are great for cake and cupcake decorations. The marshmallows are approx. 1 cm large and colored in white, yellow, orange and pink.
The agar-agar is a versatile product that is mostly used to replace gelatin, knowing that agar-agar is extracted from plants and, therefore, does not contain any animal-based ingredients.
Funcakes Ammonium Bicarbonate (or baking ammonia or hartshorn salt) is used as a leavening agent in the baking of cookies and other edible treats. It gives an explosive and fast leavening for baked goods that are baked for a short time like cookies.
The edible glue of Rainbow Dust is used to hold different parts of fondant or marzipan together.
The arabic gum is a binding, thickening and coating agent. It is necessary for making marshmallows.
With the FunCakes Hazelnut Crunch there are many decoration possibilities! This delicious crunch, also known as nougatine, is very suitable for garnishing and decorating for example cream pastry, hazelnut merinque cake or a mocca cake. Or sprinkle some over a cupcake with a lovely swirl buttercream. Also great in fillings, such as creams, through ice of...
Citric Acid Powder is generally used as a natural preservative in food products and as acidulent in beverrages. Specifically it is an ingredient to make Royal Icing less sweetening (Just a tip of a tip on 500 gram sugar powder).
Edible Glue can be used to paste different parts of marzipan/fondant togehter. You can add the glue with a fine brush on your marzipan/fondant. You can also support your marzipan/fondant until the glue is dried up.
Make your own speculoos flavoured cookies with these easy to dose and traditional flavoured spice.
This white pastry fondant with a firm texture, is traditionally used to ice élairs, religieuses, millefeuilles.
The FunCakes pearl sugar large are bake stable sugar nibs that give a crispy effect. The nibs can be used as decoration on top of cookies and cake or in Belgian waffles, sugar bread or cinnamon rolls.
Squires Kitchen Ready tempered Isomalt can be simply melt in the microwave. Isomalt is a sugar-free alternative that is ideal for making decorative biscuit centres, pulled sugar work and moulded decorations.
This pasteurized purée is unbelievable for many uses: mousse, foam, ice cream, macarons, entremets, smoothies, glazes...
This pasteurized purée is unbelievable for many uses: mousse, foam, ice cream, macarons, entremets, smoothies, glazes... What do you want to do ? New mailCopy
This pasteurized purée is unbelievable for many uses: mousse, foam, ice cream, macarons, entremets, smoothies, glazes...
The cocoa nibs are the result of roasting the cocoa beans and breaking them into pieces. Its intense flavour and its crunchy texture bring a complexe aspect to your desserts and your salty meals.
The mini chocolate crispearls are cereals coated with a delicious combination of milk chocolate, dark chocolate and white chocolate. They are great for sprinkling on top of your desserts.
The egg white powder from FunCakes is the ideal substutute for raw egg whites. it's well suited for royal icing recipes.
This mixture is made of crushed original "gauffres dentelles". It will add crunch to your preparations. The feuilletine glitter will stay crisp. On the other hand, avoid mixing them with cream.
Crispearls combine delicious chocolate with a crispy heart of dry biscuit. They are great for snacking. They can also decorate your desserts and pastries.
Glucose syrup adds shine in your frosting recipes. It gives softness to your cake recipes.