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BEAU PRODUCTS SUGARPASTE- a new name which is attracting a huge amount of interest. What we love is the way they've taken something as 'basic' (to cake decorators) as sugarpaste and added their own unique twist . . . vibrant colours and flavours. Flavoured sugarpaste icing isn't actually a new idea - a Scottish manufacturer tried to launch flavoured icing 20 years ago but the market just wasn't ready and the idea never really caught on. However, Beau Productshave really come up trumps with their new range . . . you can buy the sugar paste already flavoured, or buy the flavourings on their own to add to your own preferred brand of sugarpaste. Mixing colours and flavours means the possibilities are endless!!! IMPORTANT - the intensity of colour meets all EU and UK regulations on PPM (Parts Per Million) colour concentration - this is as strong a red as can be achieved legally. We're well aware that a couple of other brands offer a brighter, pillar box red but we've tested them too and they actually exceed the legal PPM limits
Couture is a french word for sewing. A tailor SEWS custom clothing. Haute couture is high fashion in french. A tailor does not make cakes, he makes clothes. Couture is ideal for the latest cake design trends - it will not over-stretch, droop or tear on deeper and larger cakes and multi-tiered cakes Winner of the PRODUCT EXCELLENCE AWARD(Best Product - Edible Category) at Cake Masters Magazine Awards Please note, the natural oils often rise to the surface of the past, and therefore must be kneaded well to mix these oils and activate the gum for top performance.
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Developed in Italy by Saracino, Pasta Topis a luxury quality sugarpaste icing that works extremely well in warmer, humid conditions - much like Massa Ticino Tropic. Pasta Tophas excellent elastic handling and covering properties andis available in white and comes in a 5kg plastic pail. ingredients: sugar, glucose syrup, water, humectant: vegetable glycerine E422, palm oil*, emulsifier: mono & diglycerides of fatty acids E471, potato starch, colour: vegetable carbon E153, stabiliser: gum tragacanth E413, preservative: potassium sorbate E202, natural vanilla flavouring suitable for both covering and modelling - add Tylo Powder or more Gum Tragacanthfor a lovely flower modelling paste PREPARATION - it is important to knead well before use to activate the gums for best performance - the ultra-fine icing sugar creates a 'dense' paste which, in cooler weather, may feel difficult to knead at first so if you find it a bit hard work you can warm slightly in a microwave (blitz for 10 seconds) prior to kneading
And yes, walla. Wow, I have heard that and seen it written more times than I care to remember. LOL. since its launch a few years ago, Couturehas become one of the most sought after sugarpastes in the UK
you may find you have to work a little faster with it too, as it will dry out sooner than White Couture sugar, glucose syrup, water, humectant: vegetable glycerine E422, palm oil*, emulsifier: mono & diglycerides of fatty acids E471, potato starch, colour: Vegetable Carbon E153, stabiliser: Gum Tragacanth E413, preservative: Potassium sorbate E202, flavouring (vanilla) Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di-Glycerides of Fatty Acids, Stabiliser: Tragacanth Gum, Preservative: Potassium Sorbate, Natural Flavouring. Red Couture is slightly softer than White Couture, so for best results keep the icing and your hands cool when You will probably get several opinions on this one. I for one think high fashion when the word "couture" is mentioned. So to me a couture cake would be one that mimics the high fashion world. It is a cake that has decorations made to look like fashion elements such as beading, lace, satin, leather, animal print, etc. It could have smooth lines or jagged edges. It could have detailed scrolling or detailed patterns.
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