Snowy white, very workable cake coating. Pleasant almond taste and aroma. 5x1 kg.
NEW ON THE CZECH MARKET, VERY VALUABLE PRICE!
ODENSE coating mass is Danish fondant of the highest quality. It is very easy to work with.
The coating mass can be dyed well, we recommend gel food dyes. To warm it up, just cut the fondant into smaller pieces and process it by hand or put it in the microwave for a while.
The almond flavour is suitable for combinations with chocolate or fruit fillings, for example.
How to work with Snow White coating paste?
The paste needs to be worked in your hands before use. This softens it and makes it easy to shape. For touch-ups, you can use gel food colours. After colouring, wrap the mass in food foil and leave it to rest until it hardens and regains its characteristic properties.
When rolling out the mass, it is advisable to sprinkle it with icing sugar or line it with food foil. For the cake coating, roll out a 0.3 - 0.5 cm thick sheet.
The mass is pure white, so it can be coloured nicely. Pack of 1 kg, 5 packs in total.
Efficient and quick to use
Using Snow White is quick and efficient. The white colour of the coating allows a large variety of colours to be mixed. Its almond flavour will satisfy lovers of real marzipan.
Recommended use of Snow White confectionery coating
Before coating the cake, work the coating thoroughly and roll it out into a 2 - 4 mm thick sheet. You can roll out the cake on cling film or sprinkle it with sugar to prevent it sticking to the base.
Roll out a sheet large enough to cover both the top and sides of the cake at the same time. When transferring the cake, use a long tube to help you roll a lightly sugared sheet of the mixture. If you have a special long marzipan roller and fondant at home, that will come in handy too. Place the sheet on top of the cake and run the rest of the fondant over the edges. Trim off any excess that will get in the way when you're handling it, but be careful not to cut so much of the mass that you don't have enough to cover the sides. When covering, use a smooth plastic iron to smooth the mass from top to bottom. Work around the cake so that you are only pressing the sheet against the cake, but not pulling it down sharply. This could tear the cake, plus you'll avoid bubbles. If you do get one, just pin, pierce and smooth again with a pastry iron. When the entire cake is coated to the bottom edge with the fondant, trim off the leftover fondant around the top to achieve about a 1 cm overlap; "slide" these overlaps under the cake with a pastry iron or pastry spatula.
The remaining fondant can be used again. If it is stiff, add a little water. If you don't work with the mass immediately, it will keep for 1-2 weeks, tightly wrapped in cling film. Be careful not to let air get on the fondant, which causes it to harden.
Prepare the surface of the cupcake for coating - brush with ganache. Work the dough in your hands and roll it into a sheet about 0,35 cm thick. You can sprinkle the sheet with icing sugar, but only lightly dust the surface with cornstarch. Cut out rounds slightly larger than the diameter of the top of the cupcake. Smooth the edges. Press the middle of the circle onto the middle of the cupcake and using a harder sheet of foil (you can use office paper shirts), lightly smooth to the edges. For added effect, you can dust with powder using a brush.