A snow-white, very pliable covering paste for cakes. Pleasant almond flavour and aroma. Packaging: 1 kg.
NEW ON THE CZECH MARKET, VERY FAVOURABLE PRICE!
ODENSE modelling paste is Danish fondant of the highest quality. It is easy to work with.
The covering paste can be easily covered, we recommend using gel paste food colours. To warm the fondant up, just cut it into smaller pieces and work in your hands or put them into a microwave oven for a short while.
Almond flavor is suitable for example for combination with chocolate or fruit filling.
How to work with the covering paste Snow White?
Knead the paste well in your hands before use. This will soften it and it becomes pliable. If you want to colour it, use gel paste food colours. Once coloured wrap the paste in a cling film and leave to set, until it thickens and re-gains its characteristic properties.
While rolling it out it is suitable to dust the surface with icing sugar or line the surface with a cling film. If you want to cover a cake, roll the paste into a sheet of 0.3 – 0.5 cm in thickness.
The paste is snow-white, so it can be easily coloured. Packaged per 1 kg.
Effective and fast use
To use the covering paste Snow White is fast and effective. The white colour of the paste enables you to mix a wide range of colour shades. Its almond flavor will please all lovers of genuine marzipan.
Recommended use of the covering paste Snow White
Knead the paste well again before covering a cake and then roll out a sheet about 2 - 4 mm in thickness. You can roll the paste out either on a cling film or on a mat dusting it with icing sugar to prevent it from sticking to the mat.
Roll out a sheet big enough to cover both the top of the cake and its sides. When transferring the sheet onto a cake, use of long pipe on which you can roll the sheet slightly dusted with sugar. If you have a special long marzipan rolling pin, you can use it. Place the sheet on the cake let the rest down on over the cake edge. Cut off the access paste, which would be in your way when manipulating with the cake. But be careful not to cut off to much of paste, which would then be missing on the sides. When covering the cake use a soft plastic smoother – polisher, with which you can smoothen the paste from the top to bottom. Work around the cake in a way, that you only press the sheet onto the cake, and not to pull it down sharply. You could tear the paste and also you will prevent air bubbles from forming. If there are some air bubbles, take a pin, pierce the bubble and smoothen again with a smoother. When the cake is fully covered all the way to the bottom edge, cut off the excess paste to gain an overlap of about 1 cm, then slip these overlaps under the cake with the help of a smoother or a spatula.
The leftover paste can be used further. If it is to hard, add a little water. If you do not work with the paste straightaway, it can last for another 1-2 weeks wrapped in cling film. Prevent air from getting to the paste, it causes the paste to harden.
Prepare the surface of a cupcake for covering - spread with ganache. Work the paste well in your hands and roll out to a sheet c. 0.35 cm in thickness. You can dust the sheet with icing sugar, but also with corn starch. Cut out circle slightly bigger than the top diameter of the cupcake. Smoothen the edges, press the middle part of the circle onto cupcake and with the help of harder paper (for example paper file covers) and smoothen to the edges. For bigger effect you can dust with lustre dust colours with a brush.
Ingredients: sugar, glucose syrup, vegetable fat, water, stabilizers E422, E415, E466, emulsifier E472c, colouring E171, preservative agent E202.