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Cake glazing, red, 6 sachets

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Potato starch, gelling agent (carrageenan), acidulant (potassium tartrates), firming agent (potassium chloride), color (carmine, riboflavin). Additives: E 101 i), E 120, E 336 i), E 407

Directions for use

1. Mix 1 pck. cake glaze with 2 tbsp. sugar in a small saucepan and gradually add 250 ml cold water or liquid*, stirring with a stirring spoon until smooth. *If canning apricots, peaches or plums, add an additional 3 tablespoons of liquid; if canning cherries, mix equal parts of canning liquid and water. 2. bring the liquid to a boil, stirring constantly, and boil briefly. Immediately spread the glaze evenly from the center using a tablespoon and allow to set.