35578_02

 

 

White Confectionery Icing Mix

 

Create Delectable Details Effortlessly

 

Create edible accents for cakes, cookies, cupcakes and more!

Just add water! • Makes dozens of decorations

Works with SugarVeil® Confectioners’ Mats

 

  1. Mix 2/3 cup (95 g) icing mix with 1/3 cup (80 mL) water. For use with Confectioners’ Mats, beat on medium speed with paddle blade for approximately 4 minutes, scraping sides of bowl. Ready-to-use icing will have a smooth consistency.
  2. Spread onto mat. SugarVeil may be set in a 200 F / 93 C degree oven or air dried. See individual mats for set times. SugarVeil is set when it is firm, separates easily from the mat and does not stretch out of shape.

Helpful Tips:

  • In extremely dry kitchen conditions, reduce water by 1 tablespoon (15 mL).
  • Excess prepared icing may be covered with plastic wrap and refrigerated up to 10 days. When ready to use, let mixture reach room temperature, and then beat for a minute prior to spreading. If necessary, add a few drops of water to replace moisture.
  • White SugarVeil may be colored using powder for dark colors or gel or liquid for pastel and medium shades.

 

 

 

35579_02

 

 

Chocolate Confectionery Icing Mix

 

Create Delectable Details Effortlessly

Create edible accents for cakes, cookies, cupcakes and more!

Just add water! • Makes dozens of decorations

Works with SugarVeil® Confectioners’ Mats

 

  1. Mix contents of package with 1/3 cup (80 mL) water. For use with Confectioners’ Mats, beat on medium speed with paddle blade for approximately 4 minutes, scraping sides of bowl. Ready to-use icing will have a pourable consistency.
  2. Spread onto mat. SugarVeil may be set in a 200 F / 93 C degree oven or air dried. Times will vary. See individual mats for instructions. SugarVeil is set when it is firm, separates easily from the mat and does not stretch out of shape.

Helpful Tips:

  • Excess prepared icing may be covered with plastic wrap and refrigerated up to 10 days. When ready to use, let mixture reach room temperature, and then beat for a minute prior to spreading. If necessary, add a few drops of water to replace moisture.
  • To make less icing: 1/4 cup (32 g) with 5 teaspoons (25 mL) water. When a more delicate result is desired on thicker chocolate decorations, dilute the icing mixture by adding up to 5 teaspoons (25 mL) more water per package.