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Page Contents:
-Color Flow Mix
-Fondant Mix - Dry
-Fondant Mix - Ready to Use
-Glucose
-Gum Paste Mix
-Gum Tex
-Meringue Powder
-Piping Gel
-Tylose Powder
-Wafer Paper
-Recipes for:
Fondant Crème Eggs
Coconut Crème Eggs
Irish Potatoes
Related Pages:
-10x Sugar
-Baking Ingredients
-Flavors, Oils & Extracts
-Cake Baking Helpers
-Pastry Bags
-Cake Pans
-Fantes.com Main Page
Reba Cohn is one of Philadelphia's first teachers of Cake Decorating to
spread the art to a wide audience, and she taught in our store in the early
1980's. Here are a couple of her most memorable icing recipes for your
enjoyment:
Reba's Buttercream Icing Recipe:
1 Lb white shortening, such as Crisco or Spry
2 Lbs sifted 10X sugar
1 teaspoon of flavor
About 5 tablespoons milk, more or less depending on desired consistency
To mix: cream shortening, add a couple heaping tablespoons sifted 10X sugar,
cream well; add one tablespoon milk, cream well; keep adding sugar and milk
until all is used, omit last of milk unless needed. If too thin add extra
sugar, if too stiff add more milk.
Always mix well. For icing cakes, use mixer at high speed after all
ingredients are incorporated. For flowers, must be hand mixed.
Keep covered with damp cloth until all icing is used.
Reba's Royal Icing Recipe:
Use ½ cup of Albumen Flakes (Dried Egg Whites). Mix with cold water to
make 8 oz., and soak overnight. Stir well and strain.
Beat at a high speed on your mixer until stiff. At slow speed, add about 3
Lbs. 10X sifted sugar, more or less for the job to be done. When all sugar
is incorporated, beat on a high speed for one minute, so not to over beat.
You don’t want to beat too much air into icing, as this breaks down the
icing. Always keep this icing covered with a damp cloth. |
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Meringue Powder,
4 oz$5.29
#2358
|
2 tsp meringue + 2 Tbsp water = 1 egg white,
Can be used to make royal icing, and as an egg white substitute in
baking,
Recipes included,
Ingredients: corn starch, egg whites, sugar, gum arabic, calcium
sulfate, citric acid, cream of tartar, silicon dioxide and artificial
flavor.
 Made in USA |
Meringue Powder,
8 oz$8.49
#2359
|
2 tsp meringue + 2 Tbsp water = 1 egg white,
Can be used to make royal icing, and as an egg white substitute in
baking,
Recipes included,
Ingredients: corn starch, egg whites, sugar, gum arabic, calcium
sulfate, citric acid, cream of tartar, silicon dioxide and artificial
flavor.
Made in USA |
 |
Dry
Fondant $2.49
#9812
|
1 Lb.
Cane fondant sugar
Made in USA |
 |
Satin Ice Rollable Cake Icing,
White
2 Lbs$10.99
#9815
|
Ready to use.
May be rolled by hand or rolling pin.
Use as a satin-smooth finish or cover on cakes, or as a modeling paste.
Stores in airtight container for up to 1 year at room temperature.
Made in USA |
Satin Ice Rollable Cake Icing,
White
5 Lbs$22.99
#9816
|
Ready to use.
May be rolled by hand or rolling pin.
Use as a satin-smooth finish or cover on cakes, or as a modeling paste.
Stores in airtight container for up to 1 year at room temperature.
Made in USA |
Satin Ice Rollable Cake Icing,
Dark/Chocolate,
2 Lbs$13.99
#9820
|
Ready to use.
May be rolled by hand or rolling pin.
Use as a satin-smooth finish or cover on cakes, or as a modeling paste.
Stores in airtight container for up to 1 year at room temperature.
Made in USA |
Satin Ice Rollable Cake Icing,
Dark/Chocolate,
5 Lbs$25.99
#9821
|
Ready to use.
May be rolled by hand or rolling pin.
Use as a satin-smooth finish or cover on cakes, or as a modeling paste.
Stores in airtight container for up to 1 year at room temperature.
Made in USA |
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Glucose,
12 oz$3.99
#2361
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Bonds gum paste ingredients together for smooth,
elastic texture,
Gum paste recipe included, for use with GumTex |
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Wilton
GumTex,
6 oz$7.49
#2362
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Makes gum paste pliable for easy molding,
Ingredient: gum karaya |
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Gum
Paste Mix,
16 oz$3.29
#7743
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16 oz by weight, about 2 cups dry measure,
Use 1 cup mix to 1 Tbsp hot water,
Ingredients: confectioners sugar, egg albumen, dry corn syrup solids,
corn starch and vegetable gums |
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Tylose
Powder,
2 oz$3.99
#7794
|
Provides gum paste with binding structural properties
that make the paste last longer |
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Wilton
Color Flow Mix,
4 oz$7.49
#2357
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Use with water and confectioners sugar,
Recipe included,
Ingredients: dried egg whites, sodium lauryl sulfate |
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Piping
Gel,
10 oz$3.49
#2360
|
For writing, highlighting or glazing cakes before
icing,
Ingredients: sugar, corn syrup, water, vegetable gums, citric acid, and
sodium benzoate (a preservative) |
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Wafer Paper
Sheets,
Pack of 10Pack (10 sheets) $2.99 or
10 Packs (100 sheets) $20.00
#15593
|
8" x 11" sheets,
10 sheets per pack,
Also called oplatki, cialda, ostia, hostie, ouwel, obleas, hostia, pain
azyme, rice paper, and oblaten,
Made of Potato Starch, Water and Vegetable Oil,
Kosher
Holland |
Top
Fondant Crème Eggs Recipe
2 ½ Lbs. Fondant
½ Cup Heavy Cream
½ Lb. Butter
1 Tsp. Pure Vanilla Extract
-Blend the fondant and butter together until crumbly in texture.
-Cover and refrigerate overnight.
-Bring the cream to a boil in a heavy saucepan.
-Mix the cream with the fondant mixture until well blended.
-Allow mixture to rest for 3 to 4 hours.
-Form mixture into egg shapes and allow to air dry for 4 to 6 hours before
dripping.
Coconut Crème Eggs
Add 8 Oz. of coconut to the above mixture during the addition of the
cream.
Irish Potatoes
Can be made with the above coconut crème recipe by shaping like potatoes
and rolling in cinnamon. |
