Crema de coco,
1 pound 1 libra Crema de chocolate blanco con avellanas, galleta crujiente, coco tostado White chocolate, hazelnuts grits and crunchy delicrisp. Contains HAZELNUTS, wheat, milk, cocoa and soy
BRIDE AND GROOM
Design size 2.6" (6.5cm) Embosser size 3.3" (8.5cm)All our embossers are made using high quality food-grade frosted acrylic. Simply press the embosser into your fondant icing to produce an amazing raised effect. 1. Dust the top of your fondant and the embosser stamp with icing sugar or corn flour to prevent it from sticking. 2. Locate where you want the design to go and place the stamp on top with the engraved side face down (you can also do this the opposite way by placing the fondant icing on top of the stamp, we find this gives a slightly deeper impression). 3. Use a rolling pin to roll over the top of the embosser applying gentle and even pressure so that the fondant can work its way into the raised part of the design. 4. Using the tab at the top, gently pull the stamp away to reveal the design.
UNICORN HEAD DEBOSSER
Design size 2.6" (6.5cm) Embosser size 3.3" (8.5cm)All our embossers are made using high quality food-grade frosted acrylic. Simply press the embosser into your fondant icing to produce an amazing raised effect. 1. Dust the top of your fondant and the embosser stamp with icing sugar or corn flour to prevent it from sticking. 2. Locate where you want the design to go and place the stamp on top with the engraved side face down (you can also do this the opposite way by placing the fondant icing on top of the stamp, we find this gives a slightly deeper impression). 3. Use a rolling pin to roll over the top of the embosser applying gentle and even pressure so that the fondant can work its way into the raised part of the design. 4. Using the tab at the top, gently pull the stamp away to reveal the design.
BABY SHOWER DEBOSSER
Design size 2.6" (6.5cm) Embosser size 3.3" (8.5cm)All our embossers are made using high quality food-grade frosted acrylic. Simply press the embosser into your fondant icing to produce an amazing raised effect. 1. Dust the top of your fondant and the embosser stamp with icing sugar or corn flour to prevent it from sticking. 2. Locate where you want the design to go and place the stamp on top with the engraved side face down (you can also do this the opposite way by placing the fondant icing on top of the stamp, we find this gives a slightly deeper impression). 3. Use a rolling pin to roll over the top of the embosser applying gentle and even pressure so that the fondant can work its way into the raised part of the design. 4. Using the tab at the top, gently pull the stamp away to reveal the design.