FunCakes Mango Flavouring Paste for Creams and Doughs (120 g)
Baking Ingredients
Baking Ingredients
The ingredients are grouped by what you need them for. Patisdécor vanilla pods come from five regions, from Madagascar to Tahiti. Beef gelatine powder sets mousses, creams and jellies, and dried egg white stands in for fresh egg whites in meringue and royal icing. FunCakes mirror glaze is ready to use, and the royal icing mix only needs water. Liquid invert sugar goes into ice cream and bakes, and glucose syrup stops sugar crystallising. FunCakes flavouring pastes give creams and batters a taste of mango, watermelon, mint or cherry. Chocolate has its own category.
Products
FunCakes Watermelon Flavouring Paste for Creams & Batters (120 g)
FunCakes Mint Flavouring Paste for Creams and Batters (100 g)
FunCakes Mirror Glaze (325 g)
FunCakes Cherry Flavouring Paste for Creams & Batters (120 g)
Liquid Invert Sugar for Baking
Beef Gelatin Powder 200 Bloom
Dried Egg White
Royal Icing Mix for Flawless Decorating Detail
Papua New Guinea Vanilla Pods, 2 pcs
Tahiti Vanilla Beans, 2 pcs
Uganda Vanilla Beans, 2 pcs
Tanzanian Vanilla Beans, 2 pcs
Madagascar Bourbon Vanilla Beans, 2 pcs
FunCakes Glucose Syrup (375 g)
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Frequently asked questions
How much flavouring paste should I add?
FunCakes recommends 30 g of paste per 500 g. Add it a little at a time and keep tasting. When baking above 200 °C, add a bit more, because high heat can weaken the flavour.
How do I use a vanilla pod, and how many do I need?
Cut the pod in half and then lengthwise, scrape out the seeds with the back of a knife and add them to your recipe, pod and all if you like. Patisdécor recommends 1–3 pods per litre, depending on what you're making.
How does vanilla differ from region to region?
Madagascar Bourbon is the classic creamy vanilla, Tahitian has notes of flowers and anise, and Ugandan of caramel and wood. Tanzanian is earthier, and vanilla from Papua New Guinea has notes of almond, spice and ripe fruit.
What can I use instead of fresh egg whites?
FunCakes dried egg white: 10 g of powder and 60 ml of water replace 2 egg whites. Use the mixture within 4 hours.
How do I use gelatine powder?
Add 5 g of cold water for every 1 g of gelatine and leave it to bloom for 5–10 minutes. Then stir it into a warm liquid, but don't boil it. Leave the mixture to set in the fridge for at least 30 minutes.
What is glucose syrup for?
It stops sugar from crystallising in desserts, sweets and jams. It also makes modelling chocolate, royal icing and fondant more pliable.