Welcome to our ingredient and color section. Here you will find fondant, gum paste, food coloring, candy melts and edible glitter. In the food color section, we help you determine which food color is most suited for your project.
We carry a large sortiment of food colors. Whether you are looking for liquid food colors for your water based icing or gel based food colors for your cake and buttercream, here you are in the right section. For projects requiring precision, we recommend edible food color pens and for projects that need a wow-effect, we advise looking into the metallic food colors.
We carry fondant, gum paste and marzipan from world renown brands.
Fondant is a type of icing made of gelatine, food-grade glycerine, powdered sugar, water and fructose.
These ingredients create a flexible mass (like marshmellow) that allow you to cover and decorate your cake. If you have a lot of experience with fondant, you may try to create your own starting with melted marshmellows and powdered sugar. Gum paste can serve the same purpose, but differs from fondant in the ingredients.
Gum paste is made of egg whites and shortening (rather than gelatin) which allow for it to be rolled out thinner than fondant. Gum paste is therefore mostly used to create intricate designs like flowers. Compared to fondant, gum paste dries faster. This allows you to prepare cake deocrations like flowers in advance and add them to your cake when it is prepared.
Marzipan has commonly the same use as fondant in the world of cake decorating. Marzipan is made of ground almonds, sugar and egg white. It can be shaped and molded like fondant.
Our fondant sortiment covers all of the colors of the rainbow. Shop brands like Funcakes, Satin Ice, Wilton and Renshaw.
Chocolate has many uses in the world of baking. While we do not attempt to replace your local supermarket in offering you all kinds of chocolate, we present the specialty items that you may need for your next baking project.
A common mistake people make when preparing cake pops the first time is they use regular store bought chocolate to make cake pops. This typically results in clunky, heavy chocolate that causes your cake ball to fall off the stick. This can be really frustrating. To dip cake into chocolate, it needs to have a right consistency. This is achieved with these of compound chocolate. Compound chocolate is different from normal chocolate because it uses coca powder instead of liquor and oil instead of cocoa butter. This leads to a much smoother consistency and easier dipping. There are many brands that offer compound chocolate in the form of wafers or chocolate melts. These you will find in this category. Make sure to follow the instructions and do not apply too much heat to your chocolate. Increase the temperature of the chocolate by placing it in the microwave in increments of 10 seconds.
Modeling chocolate has a gum like consistency that allows you to stretch and shape the chocolate over your cake like fondant. You may also sculpt with modeling chocolate and create chocolate teddy bears, for example. We offer a few modeling chocolate products here. Alternatively, you can create your own by adding corn syrup, which we also carry. We have a recipe for this available here.
Cocoa based food coloring allows you to change the color of chocolate without breaking it. If you have ever tried to add liquid or gel based food coloring to melted white chocolate, you will know that these make the chocolate clunky and unusable. Cocoa butter based food coloring ensures that the chocolate stays smooth, while allowing you to add a dash of color. So if you only have white chocolate melts in your cupboard, then adding some pastel pink cocoa butter coloring, will give you cute and sweet pink chocolate.
Acetate is a clear, food-safe plastic that enable you to decorate your cake and keep your work area clean. Acetate rolls are frequently used with chocolate. To do this, you lay a strip of acetate on your work surface and pipe over various designs with tempered, melted chocolate. You allow this to cool for a few minutes and while it is still stretchy, you wrap it around your cake to give your cake a beautiful chocolate border. It can also be used to help you stack a layer of pudding on a cake.
We hope you find what you are looking for in our online shop. In case you are wondering about tempered chocolate, we talk more about that here.
Regardless of whether you're a fondant or buttercream type of cake decorator, I'm sure we can both agree on one thing: sugar sprinkles. I carry these like spices in my cupboard and have them ready for every occasion and season. That's why I had to ensure that my shop reflects this sugar sprinkles passion. Here you find an ever-growing variety including:
Without further ado, here are the sugar sprinkles.