Edible By Design Purple Gel Diamonds, 24 Count

Description

Size Name:Purple Gel Diamonds, 24 Count Product description The gel this product is made from can be used freely on buttercream. If using on icing /sugar paste of any description, then please use a barrier between the icing and the gel shape. We do sell a barrier glue, however a simple at home solution is to use Crisco/Trex. Paint a very thin layer where you wish to place the item and then put the item i.e. Heart, in place. You can mix the Glue/Crisco/Trex with food grade metallic dust to create interesting effects.If you do not use a barrier, the gel will draw water from your icing and appear to melt or cause a puddle. You might think that as your icing appears dry you will not need to do this. You will. The science behind this, is that, Glycerol & Sorbitol are humectants and they draw any moisture towards them. By placing a non-soluble barrier such as fat between the gel and the icing you stop this effect. It also stops any colour transfer. Honesty Statement All of our products are made by hand in house from raw ingredients. We do not pack and re-sell items bought from other suppliers. Where the products are supplied in moulds, we also make the moulds. We never ever photoshop our products to add extra bling & sparkle. We photograph our products as seen in order that you, the customer, know what you are getting. As our products are handmade, there may be slight imperfections and differences in colour from batch to batch. This is due to the handmade nature of the product. Ingredients Water, Gelatine, Glycerine; E422, Sorbitol; E420, Citric Acid; E330, Sodium Benzoate; E211, Colouring, Flavouring. P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions You need to place a barrier between the icing and the gel . A simple solution is Crisco/Trex. Paint a thin layer where you wish to place the item. You can mix the Glue/Crisco with food grade dust. If you do not use a barrier, the gel will draw water and appear to puddle. Even though the icing appears dry you still need to do this. Glycerol & Sorbitol are humectants and draw moisture towards them. By placing a non-soluble barrier such as fat between the gel and the icing you stop this. Manufacturer Contact Information Edible By Design, 8 Thornton Road Industrial Estate, Pickering, North Yorkshire, YO18 7NA +44 1751 475076 See more