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CHOCOLATE TRANSFER SHEETS
Transfer sheets, or "transfers," are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and FDA approved food coloring and etched with repetitive designs, such as golden swirls. They come in a wide variety of designs and colors. Some transfer sheets have a single color, like gold. Transfer sheets may be used with any type of chocolate. Milk or dark chocolate will show gold designs to their best advantage. White chocolate will highlight pastel or lighter colors with great drama. Chocolate Transfer Sheet Instructions.
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DRAGEES
Dragees (pronounced dra-zhay) are gorgeous, shiny gold, silver, or metallic-colored balls ranging from 2mm to 7mm in diameter. The gold and silver dragees are considered to be used as "decoration only" per the FDA because they contain trace amounts of gold or silver. Dragees should be stored in a dry, dark place to avoid fading and moisture. They are made with sugar, silver, gum arabic, and gelatin. |
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EDIBLE GLITTER
Edible Glitter, available in a variety of colors, is small transparent flakes that add a very unique look to any cookie, cake, or cupcake. It comes in a shaker bottle so you can simply sprinkle and enjoy! It is completely edible and made of gum arabic and FDA approved food colors. |
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EDIBLE PEARLS
Edible Pearls are similar to dragees, however instead of a metallic shine, they have a pearl-like opalescent sheen to them. They come in 4mm size, and have an indefinite shelf life. They should be stored in a dry, dark place to avoid fading and moisture. Edible Pearls differ from Sugar Pearls in that they have a definite pearl glaze, while Sugar Pearls have more of a matte finish. Edible Pearls are made of sugar, gum arabic, gelatin and coloring. |
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FONDANT
Fondant is a confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Fondant is commonly used to decorate wedding cakes. This gives the cakes a smooth appearance. Fondant can be colored and shaped any way you wish. |
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MOLDED SUGAR DECORATIONS
Molded sugar decorations are made from finely granulated sugar molded into various shapes and hand-painted with edible food colors. They can be applied to cakes, cookies, cupcakes, candies, and other food products as a finishing decoration, baked directly onto products or placed on frozen desserts without losing their color or shape. They are similar in texture to a sugar cube. Because these decorative sugars are molded, not piped, they do not have the degree of detail of royal icing decorations and are less expensive. They should be stored in a dark, dry place, so their color does not fade and they do not become moist. Since they are made with sugar, they have an indefinite shelf life.
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NON-PAREILS
Non-pareils are a decorative confection of tiny sugar balls, traditionally an opaque white, but now available in many colors. The French name has been interpreted to mean they were "without equal" for the intricate decoration of cakes, desserts, and other sweets. They are made of sugar, cornstarch, confectioners glaze and carnauba wax.
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PETIT FOUR ICING
Petit Four Icing is the classic, pourable fondant. Great for icing petit fours, cookies, nut breads, coffee cakes, and rolls. It can be colored with any way that you like and has a smooth and glossy appearance.
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QUINS
Quins are specialty shaped sprinkles. They range in size from 1/16" to 1/2". Quins come in all shapes and colors and are a welcome alternative to plain frosted cookies, cupcakes, cakes, and more. We even use them as individual decorations for cookies. For instance, the tiny light bulbs were perfect for a string of lights on our holiday Christmas tree cookie. The ideas are endless. Have fun!! Store in a dry, dark place to avoid fading and moisture. They are made with sugar, cornstarch, rice flour, partially hydrogenated vegetable oil, gum arabic, xanthan gum, natural and artificial flavor, mon-and diglycerides, titanium dioxide and color. They have an indefinite shelf life.
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ROYAL ICING DECORATIONS
Royal Icing decorations are made from water, sugar, and egg whites. They are piped out of a pastry bag and onto a decorating nail. The different shapes are created using a variety of pastry tips. These decorations dry quite hard and have exquisite detail. Like tiny pieces of art, the time and skill involved makes royal icing decorations more expensive. Since they are made with only sugar, egg white and water the shelf life for Royal Icing decorations is indefinite. They should be stored in a dry, dark place to prevent fading and moisture. |
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SANDING SUGAR
Sanding Sugar is a fine decorating sugar. It is slightly courser than table sugar. These brilliantly colored sugar crystals are used as an edible decoration that will not dissolve when subjected to heat, which makes them ideal for baking. Also called decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. These brightly colored sugars are specially formulated to retain their color, texture and sparkle even after exposure to baking. |
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SPARKLING SUGAR
Sparkling sugar has a much coarser grain than sanding sugar making the sugar crystals much larger, similar in size to kosher salt. These brilliantly colored sugar crystals are used as an edible decoration that will not dissolve when subjected to heat, which makes them ideal for baking. Also called decorating sugar, sanding sugar adds "sparkle" to cookies, baked goods and candies. The sparkling affect is achieved because the sugar crystal grains are large and reflect light. These brightly colored sugars are specially formulated to retain their color, texture and sparkle even after exposure to baking. |
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SPRINKLES
Sprinkles, also known as "jimmies", are good for a lot more than just ice cream! They are small, skinny stick-shaped decorations.
We offer over 20 different colors and mixes to match any project or occasion. The beauty of sprinkles is that there is no perfection involved. Hold a pinch about a frosted cupcake and simply sprinkle them all over. Use contrasting colors, or mix colors together. A great way for kids to decorate with sprinkles is to have them dip the top of the cupcake right into the container of sprinkles. Any way you shake it, sprinkles are a quick and festive way to dress up a treat. No pantry should be without a collection of colors! Store in a dark, dry place to prevent fading and moisture. Indefinite shelf life.
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SUGAR PEARLS
Sugar Pearls are similar to dragees and edible pearls, however instead of having a metallic shine or an pearl-like finish, they have a matte finish. They come in 4mm size, and have an indefinite shelf life. They should be stored in a dry, dark place to avoid fading and moisture. Sugar Pearls are made of sugar, starch, glazing agent, wax, color, and vegetable fat.
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VANILLA
BOURBON VANILLA: Named for an Indian Ocean island, and not the whiskey, Bourbon vanilla's strong natural vanillin flavor makes it excellent for baking and ice creams. Because Bourbon vanilla extract flavors most of the natural vanilla products we buy, its flavor is very familiar.
MEXICAN VANILLA: Once known worldwide as the finest vanilla, Mexican vanilla is enjoying a renaissance in popularity. Smooth, creamy flavor, with sweet, spicy, woody and pronounced vanilla notes. Smoothes acidity in fruits and tomatoes, excellent in barbeque, sweetness offsets the heat of chile. Good in anything that calls for vanilla, Mexican vanilla extract is especially good in ethnic foods, desserts, fresh fruits, beverages (including alcoholic drinks such as margaritas), meat, poultry, and wild game.
TAHITIAN VANILLA: A relative newcomer to the flavor world, Tahitian vanilla is actually a different species. It is known for its fruit and floral flavor, reminiscent of cherries, prunes, raisins, and anise. Its high heliotropin content make it especially good for calming the stomach. Tahitian vanilla extract's fruity flavor offsets seafood beautifully, and is very good in cream and custard desserts and fruit specialties.
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