You can use the transfer foils to decorate couverture, creams and rolled fondant.
Here's how to use the foil with chocolate coating: Cut the foil into pieces or strips and spread tempered chocolate thinly onto the patterned side. If desired, you can bend the foil. Once the chocolate has hardened, you can peel off the foil. The colors will remain adhered to the chocolate. This allows you to decorate your cakes, desserts, chocolates, etc., with special elements.
Here's how to use the foil for cakes or creams: Place cakes or desserts upside down on the foil. After freezing, peel off the foil. The decorations will now be visible on the cake or dessert.
Here's how to use the foils for rolled fondant: Roll out the fondant as usual and place the transfer film on top. Then place a sheet of baking paper on top and iron over the baking paper (setting 1). Then remove the baking paper and slowly peel off the transfer film.
Dimensions of the transfer film: 40cm x 25cm
The transfer film will be delivered sealed in foil.
Cake-Masters Basics Products
CM Basics are our products ideally suited for online sales or for price- and packaging-conscious buyers and sellers. Instead of elaborate retail packaging
, CM Basics products use only the minimum necessary packaging. This appeals not only to packaging-conscious buyers but also to sellers who want to reduce packaging volume. This saves resources and money. CM Basics products are also ideal as refill packs.
Cocoa butter, sugar, colorings: E 172 (iron oxides and iron hydroxides), E 120 (carmine), E 100 (curcumin). May contain traces of milk and soy.
