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Regal ice

Short Description

Ready To Roll Icing 454gSugar Glucose syrup Vegetable fat (Palm) Humectant (Glycerine) Emulsifier (Citric acid esters of mono- and diglycerides of fatty acids) Thickener (Tragacanth) Preservative (Potassium sorbate) Flavouring Acidity regulator (Citric acid)Knead Dr. Oetker Regal-Ice until pliable and roll out on a surface lightly dusted with icing sugar.For a marzipanned cake roll out to a thickness of approx. 5mm (1/4inch) . Use a thinner layer if applying directly onto a sponge cake.To cover a marzipanned cake, slightly moisten marzipan with cooled boiled water.To cover a non marzipanned cake, use a knife to thinly cover the cake with cool boiled jam (for best results use Dr. Oetker Apricot Glaze) to ensure icing does not slip.Lift icing using your rolling pin as support and drape over cake.Smooth into position using palm of your hand, working from centre to edges and down sides.Trim away any excess icing using a sharp knife.Hints and TipsCoverage guidePack size: 250g, Round top only: 18 cm / 7 inch, Square top only: 15 cm / 6 inchPack size: 454g, Round top and sides: 18 cm / 7 inch, Square top and sides: 15 cm / 6 inchPack size: 1kg, Round top and sides: 25 cm / 10 inch, Square top and sides: 23 cm / 9 inchSuitable for covering and modelling.To achieve an extra smooth surface, polish with a smoother or the flat of your hand. Alternatively wrap a small ball of icing in food wrap and use as a smoother.To neaten the icing finish around the bottom of your cake, use a blunt knife to push the edges of the icing into the cake to create a smooth finish.To make spotty icing as shown on front of pack, make small balls of coloured icing of approx. 3mm and roll between your fingertips. Dot them onto icing and flatten with a rolling pin until smooth. Cover cake as usual. Storage: Store in a cool, dry place. Once opened, wrap any unused icing in polythene or foil to prevent it drying out. Do not refrigerate.

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Regal ice - 5010301044813
Nutrition Facts
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