When it comes to flavoring, professional bakers almost exclusively use emulsions over extracts. Why? Because emulsions have a more potent, robust flavor that won’t "bake-out" when exposed to heat. They are also alcohol-free. An excellent choice for flavoring all of your homemade baked goods including cookies, cakes, sweet breads and pastries, as well as for frostings, glazes, fondants, fillings, cream centers and other confectionary items. Professional strength but designed to be used one-for-one in any recipe calling for an extract.

Thaw slightly before icing to avoid cracking, then apply the image. If decorated cake is frozen, thaw slowly, preferably in a refrigerator, uncovered, to avoid running of colors and sweating

Mix 1 cup of granulated sugar, with 2 teaspoons of water. Mix well together to make damp sugar. To prepare a mold: Make sure mold is clean and dry. Make a small cornstarch dusting pod, that is a 5-6" piece of light weight cloth put in a tablespoon full of cornstarch , pull up into a pod, put a twist-tie around top. Lightly dust the mold with cornstarch, press in damp sugar, turn out onto a waxed paper covered piece of cardboard. Place cardboard on the top of mold and turnover, remove the mold from the sugar, to dry. Wait about one hour if a deep mold. Gently pick up and hollow out. And re-use the balance of sugar to make more molds.

1. If you roll out cookies between 2 sheets of parchment paper, extra flour is not needed and the cookies will be more tender. Clean up time is less, no sticky counter and flour mess. Throw parchment away that you have used for rolling.

2. Place rolled out, cut out cookies on parchment (or you can drop cookies on parchment) and place the parchment on your baking sheet. Bake. When cookies are done, remove parchment sheet and put on another one. This way you need only one cookie sheet and you don=t have to wait for the cookie sheet to cool. No greasing of cookie sheet means easier clean up.

When using a buttercream icing recipe, reduce the shortening by 1/5 and prepare the recipe as usual. Using the amount of paramount crystals that you took from the recipe, heat until melted. Let this come to room temp. and watch. Just before they become solid again, add them to the prepared icing. Slowly blend into icing. This will make the icing firmer and will make borders and ruffles less likely to stretch. It will make piping a little harder.

Most of these dusts are NON TOXIC and are ideal for use on gum paste flowers, plaques, lettering, etc. However they are mainly intended for decorative purposes only and not for ingestion. They can be used in dry form for dusting purposes only, or mixed with edible white spirits e.g. vodka or lemon essence that has at the least 70% or more alcohol content, for painting and highlighting. When mix with a lower alcohol content substance, the mixture does not dry as quick when applied. They present a range of creative color possibilities, and the opportunity to achieve colors of unique liveliness. However we do now stock Edible FDA approved Luster and Petal Dust. Items numbers in the dust sections that start with DUL and DUP are edible and FDA approved dusts and maybe used on edible items. Here is a brief explanation for each type Super Pearl A light dusting with Super Pearl gives a shimmering luster to flowers made from white or colored paste. The other Pearls in the range, when dusted on white flower petal, exhibit subtle colored sheen by reflection, although displaying no apparent etc., or on small white filler flowers as it allows for the continuation of the color scheme although the flowers are white. Petal Dust 4 gram jar A delightful range of matte dusting powders, in a wide selection of rich , vibrant colors, which supplement the Pearl and Luster dusts. Petal Dusts are extremely versatile - they mix or match, complement or supplement, and present a rainbow of colors that blend easily. Luster Dust 2 gram jar Luster Dusts may be used by themselves or mixed with compatible Petal Dust to create a lustrous sheen. Brushed on white, they exhibit color as well as sheen. When mixed with white spirits, a more intense color results. Create your own subtle colors by dusting one color over another. Super red dusted over Violet gum paste gives a pinkish hue. Brush Avocado, Super Green, or Antique Green on green leaves, depending on the depth of green required, for a glossy look. Brush white leaves with Spiced Pumpkin, Golden Bronze or Copper, then add Rouge Flambé, Burgundy or Grape to create Fall foliage. Draw through steam (from a boiling tea kettle) to set and blend colors. For lifelike Poinsettias, brush Raspberry over red colored gum paste, the edges with Grape, then steam to set colors.