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Cake glazing, 6 sachets

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Starch, gelling agent (carrageenan (E 407)), acidifier (potassium tartrate (E 336)), firming agent (potassium chloride (E 508)).

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.