Description
YEILD:
1 x 14.11 oz./400g bag will ice approximately 36 standard sized cupcakes or fill and frost 1 x 8″ round cake
SIZE:
14.11 oz./400g bag
STORAGE INSTRUCTIONS:
Cake Cream must be kept sealed and in a cool, dry place. Once you have made your Cake Cream, it will last approxinately 2 days at room temperature, 7 days in the fridge, and up to 2 months in the freezer in an air tight container.
To use your chilled or frozen Cake Cream, place it into a microwave safe bowl and heat in 5-10 bursts on the defrost setting, then mix by hand until it becomes smooth! Alternatively you can also use a blow torch (or hair dryer thats never been used on hair!) on the side of your stand mixer bowl.
WHEN USING WHITE:
Whisper White (vanilla flavour)
White White (vanilla flavour) – as there is whitener added to this mix, please note that when when adding colours, they’ll be more pastel shades. If you want more vibrant colours, choose the Whisper White.