2. ABS material passed FDA and LFGB food standard
3. Welcome OEM
3. Welcome OEM
Plunger cutter Feature
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How to Use Plunger Cutters
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1.100% imported food grade raw ABS material
2.Do not get rust after washing
3.Sharp and thin Blade, it can create good shape work.Convenient to us
4.Approved by LFGB and TUV
Use Instruction:
1.Roll out the paste on a non-stick surface or using cornflour/icing sugar for dusting.
2.Cut out the plum flower without pressing the plunger.
3.Press the plunger to eject the plum flower
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3.Press the plunger to eject the plum flower
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Description:
| Name | Cake Decoration Plunger cutters |
| Material | Acrylonitrile-Butadiene-Styrene (ABS) |
| Color | in stock are white color,but we accept customized color |
| Package | Blister card + Paper card |
| Stock | Yes |
| Certification | FDA or LFGB food standard Test by SGS |
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How to Use Plunger Cutters
Plunger Cutters are a great way to easily add detail to your baked goods. Plungers come in all different shapes and sizes, from flowers to shapes to themed novelty designs. Some cutters are simply plain, but then others have indentations on the end, so once plunged out, a design will be created.
All our plunger cutters can be used with sugarpaste, gum paste, marzipan, and modelling paste. They are easy to use, inexpensive and offer a wide range of decorating ideas.
How to Use Plunger Cutters:
- Soften sugarpaste or modelling paste by kneading well with hands. Roll out thinly, can be the thickness of a one pound coin, totally up to you.
- Dust your work surface with icing sugar or flour, and place the rolled sugarpaste on the prepared surface. Holding the cutter at the base, cut down into the sugarpaste and wiggle it gently and lift out.
- With the sugarpaste still in the cutter, use thumb to rub over the edges of the cutter. This will get rid of any excess pieces. (If your plunger has no indentation, skip this step and continue onto step 4)
- Place the plunger back onto the work surface and press the plunger down. This will emboss the detail onto the sugarpaste.
- Lift the cutter and press plunger again and release the sugarpaste.
- Small flowers can be released onto a foam pad, allowing it to shape. Can also be placed onto formers to give it a natural cupped look.
Fondant Recipe – how to make fondant, is it difficult to follow the fondant recipe?
Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try.
Fondant recipe – How to make fondant
When you come to make fondant it's important to use the right fondant recipe and follow it to the letter.
I know many people who tried some shortcuts on my fondant recipe and ended up with a fondant they just couldn't take off of the table.
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough
Three important tips before we move to the actual "how to make fondant" instructions and the fondant recipe:
- When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough
- When you calculate the quantity of fondant icing required, it's better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
- Make sure you make fondant on a clean and smooth working surface.
Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant's surface
Ingredients required to make the fondant recipe:
- 1 Tbsp of unflavored gelatin
- 1/4 cup of cold water
- 1 tsp of almond extract
- 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
- 1 Tbsp of glycerin (some recipes say it's optional, believe me, it's a must)
- 2 lbs 10X confectioners' sugar
- 1/2 tsp of white vegetable shortening
Directions how to make the fondant recipe:
- Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
- Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
- Add the Almond extract
- Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
- Sift 1 1/2 pounds of the sugar into a large bowl
- Make a hole in the sugar and pour the liquid mixture to it
- Stir with a wooden spoon until the mixture becomes sticky
- Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
- Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
- Rub the vegetable shortening on your thumbs and knead it into the fondant
- Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life
