A useful Christmas cake collection of sugar paste flowers, snowflakes, holly and ivy with sprinkles available separately. Shown here on a standard size cupcake.

Comprising of

12 Veined white flowers

12 Veined red flowers

6 Holly leaves

6 Ruby red ivy leaves

3 White snowflakes

Sizes 18mm to 40mm

Use By

Our products are made to order. We recommend using our sugar paste products six months from date of purchase though being a sugar product they do last a lot longer if kept correctly.

Application

Decorations can be applied direct onto buttercream or attached to fondant or plain cake with a small dab of icing to the back, easiest with a piping bag.

Ingredients For Our Sugar Paste

Sugar, glucose, water, maize starch, emulsifier, cellulose gum, free-range EGG albumen, preservative acetic acid, coconut oil, colourings, tylo and edible dust if used.

Allergy Info

Contains EGG, and MAY contain other trace allergens. Our sugar paste is suitable for vegetarians and gluten free. If sugar pearls are used they MAY contain gelatine, shellac or WHEAT starch, nut and other allergens. Sugar pearls used for flowers can be hard.

Colours

We strive to replicate the colours as seen in our photos but these can vary due to manufacturers' changes to ingredients and their processes, humidity and mixing of colours. E numbers.

Storage

Store decorations away from light and moisture. Do not refrigerate or freeze sugar paste decorations as they will absorb moisture and become soft and lose their shape. Once on cake do not store in airtight container as this may cause decorations to wilt as moisture will build up. If the decorated cake is stored in a refrigerator and the sugar paste decorations have survived the moisture problem, when they come up to room temperature condensation is likely to form and there is a possibility of the flowers 'wilting' and colours running. However, if you wish the sugar paste decorations on the cake to soften slightly then place in the refrigerator for a short time.