The cake icing is often the highlight of cakes and pastries.
It is simple to use, you always succeed and leave a tasty result.
Sugar, palm fat, 10% fat cocoa powder, lactose, 2.0% cocoa mass, emulsifier (sunflower lecithin).
May contain traces of hazelnuts and milk protein.
1. Bring water in a pot to boil, remove from heat. Put in icing pouch and leave for about 10 minutes.
2. Dry bag, knead thoroughly and cut open. Pour glaze on the cooled pastry and spread with a knife.
Note: If some glaze remains in the bag, allow to cool remainder and use within a short time. During heating water may not come together with the icing. Not suitable for the microwave.
Nutritional information and listed ingredients may change without notice. Translation and typo errors are possible.
Consumers in doubt regarding the substances should contact the manufacturer before consumption.