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Sugar 78%, Glucose syrup, Palm kernel fat, water, Starch (potato), Glycerin (humectant), carboxymethyl cellulose, vanilla oil, Emulsifier: Polysorbate 80, Potassium sorbate, Citric acid, Flavouring. Experience professional-level quality without breaking the bank with Couture - NEW White Sugarpaste.
Like all fondant icings and sugarpastes, lightly dust your work surface with icing sugar before rolling out to cover your cake. Please note: natural oils may come to the surface of the paste, this is normal, simply knead them back into the paste. Made using luxury ingredients to help create the smoothest fondant yet for a flawlessly satin smooth icing that dries to an almost porcelain-like, silky finish. Couture doesn't crack or craze (especially around corners) or form elephant skin if prepared correctly .Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di-Glycerides of Fatty Acids, Stabiliser: Tragacanth Gum, Preservative: Potassium Sorbate, Natural Flavouring. Often imitated but never bettered - this is the sugar paste that allows you to decorate your cakes with real finesse and panache. I used Colourflair extra black (which I wasn't that impressed with to be honest) and the Couture handled it beautifully! The paste is produced using ultra fine sugar, as such this paste can be quite firm, particularly in colder months - If it is too difficult to knead at first it can be popped into the microwave for 10 seconds to soften.
Ingredients: Sugar, Glucose Syrup, Water, Palm Oil*, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di-Glycerides of Fatty Acids, Stabiliser: Tragacanth Gum, Preservative: Potassium Sorbate, Natural Flavouring.As a Massa Ticino user I was slightly sceptical about the buzz on my FB group about Couture, especially after being badly let down by CDC The Sugarpaste which was cheap rubbish. Developed and tested over 18 months, this stunning sugarpaste offers the smoothest fondant yet for a flawlessly satin-smooth icing in a fade-free black. I did need a lot of the colouring because it was a purply-black rather than a true black, but I didn't have any problems and this was definitely the best looking cake covering I've ever done. The elasticity of this paste makes it ideal for taller or more unusually shaped cakes and can be rolled out extra thin for good coverage, without tearing or cracking. A must-have for wedding cake makers looking for a smooth icing that dries to an almost porcelain-like, silky finish.
em>CAKE STUFF REPLY: Hi Jennifer, many thanks for taking the trouble to leave a review. p>I am usually a buttercream decorator, so upon being asked to make a fondant cake I was very hesitant!
I was also working in very warm summer weather - when I tend to avoid using sugarpaste but I had no problems with it being too warm.
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