White chocolate icing, 250 g

White chocolate icing, 250 g

What is it suitable for? For coatings and decorations with a glossy finish that does not crack even after cooling. How is it used? Depending on the size of your baked goods, put the right amount of drops in a bowl and melt them briefly in the microwave or over a bain-marie. Stir occasionally; the last bits will dissolve as you stir. For an intense color, first mix a small amount of glaze with fat-soluble powder color, then add this to the remaining glaze and stir in evenly. The easiest way to glaze cakes, bundt cakes or cupcakes is to place them on a wire rack over baking paper; drained, solidified residue can be crumbled and melted again. Cake pops, biscuits, cupcakes, ice cream on a stick and éclairs can be fully or half dipped and allowed to drip off. The following applies to ice cream: work well frozen, do not use icing that is too warm and work quickly. For two-tone effects, use cornet paper or a piping bag to pipe fine stripes, dots and patterns; sugar pearls, fondant decorations or gummy bears adhere to fresh icing, while a cake-lace ribbon or almond or hazelnut brittle add elegant accents. White cake icing sets quickly, becomes firm and shines beautifully. The practical drops are also known as Magic Cake Melts. With white chocolate cake icing, you can give your creations a sophisticated finish in an instant.