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10 oz.
A colorless, odorless, syrupy liquid that is used in a variety of food and non-food applications. Often used to retain moisture in foods, it also helps prevent sugar crystallization in foods like candy. Soluble in both water and oil products. Also used in soap making. Glycerine 8 OZ Stir into dried out fondant, gumpaste, or icing color to restore consistency and prevent crystalization.
Brush pan grease in your cake pan and you are done, all in one convenient step. Once you use this you will never go back to greasing and flouring your pans the traditional way again.
Meringue powder is a pasteurized egg product used for royal icings, boiled icings, buttercream icing and meringue shells. Royal icing is used to make edible flowers and decorations that can last for months without softening if stored properly. This can be used as an egg white substitute in baking. 2 teaspooons of meringue powder plus 2 Tablespoons water equal 1 egg white.
Use Dried egg whites for icings, marshmallow toppings, chiffon pies and angel food cakes. 4 oz.
In a hurry, or just want a simple, dependable method to make your royal icing? Use this mix, and just add water! Perfect for gingerbread houses, making flowers, decorating cookies, or any royal icing decorations. Thinned out slightly for use as run sugar. 16 oz. Bag
Stay Ice is a Icing Stabilizer. It helps the icing not to melt in the humidly. 4 oz.
Increase peaking and firmness of whipped cream toppings. Add to cream prior to whipping. 4 oz. package enough to stabilize approximately 12 pints of cream.
