– Tips when using powder COLOURS

Icing Colours: Powder colour is designed for colouring icing, chocolate, royal icing, fondant, marzipan etc. They are concentrated and will give vivid or deep colours without changing the consistency of your icing. Mixing Colour in Icing: Mix powder colour with a tiny...

– Tips when making CHOCOLATES

MELTING CHOCOLATE Before you begin make sure all your utensils are dry. Water causes chocolate to harden and streak. Microwave Oven: Melt choc at 50% power and stir/squeeze every 20s. As soon as the choc is melted pour, squirt or squeeze the choc into the moulds from...