Miscellaneous Ingredients

  • Gelatin
    Gelatin in available in both powder and sheets. The dry form and gelatin sheets may generally be substituted for each other in equal weights, but the recipe may need adjusted slightly. There are approximately 10 sheets of gelatin to every ounce of powdered gelatin. The dry form is sprinkled over water to allow it to soften and then heated to a clear liquid before using. The sheets are submerged in water (called blooming) until soft and then the excess water is squeezed out and then they may be melted to a clear liquid.
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  • Gums and Tylose
    Gumpaste is a white, edible clay-like material that is similar in many ways to fondant. Gumpaste can be used to make sturdy cake-top decorations and realistic looking sugar flowers. Gumpaste can be made from scratch using a variety of gums, from a mix and is also available premade. The gums used in gumpaste allow the material to be very elastic to work with and dry very hard.
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  • High Ratio Shortening
    High ratio shortening is a specific type of shortening. This shortening is specifically designed for bakers and makes fluffier, creamier buttercream icing. High ratio shortening, which contains emulsifiers, is more temperature stable and will hold air better upon whipping, improving volume and stability of icing. It produces a smooth and creamy icing without a greasy or gritty mouthfeel.
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  • Icing Fruits
    Concentrated fruit with real fruit pulp to add flavor and fruit to icing, confections, or cakes. Icing fruit added to a white cake mix is an easy way to make a delicious flavored cake. It also is a geat way to make flavored fondant or ganache centers for dipped or molded candies.
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  • Icing Sugars, Invert Sugar, and Glucose
    Miscellaneous ingredients includes a wide variety of ingredients and products that are used for cake and candy making. We carry many hard-to-find, specialty products that we hope you find helpful and easy to use. Please contact us if there is a special product we may be able to help you find!
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  • Isomalt and Hard Candy Mix
    Hard candy mix is an easy and reliable way to make hard candy pieces and suckers. Isomalt is a sugar substitute that is ideal for display sugar work, but doesn't have the same taste as hard candy.
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  • Miscellaneous Food Items
    Miscellaneous ingredients includes a wide variety of ingredients and products that are used for cake and candy making. We carry many hard-to-find, specialty products that we hope you find helpful and easy to use. Please contact us if there is a special product we may be able to help you find!
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  • Nuts and Nut Pastes
    Nuts and nut pastes are a flavorful addition to many recipes. Nuts can be added to almost any drop cookie or sprinkled over finished chocolates. Nut pastes can often be used as an impressive and tasty substitute for peanut butter whether making a drop cookie, a chocolate center or a cake filling.
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  • Paramount Crystals and Cocoa Butter
    Paramount crystals are a great product to have handy when working with candy coating. It can be added to make the candy coating extra creamy for mints. If the candy coating is too thick to work with due to old age or exposure to moisture sometimes adding paramount crystals will thin it down enough to salvage and be able to work with it.
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  • Piping Gel
    Piping gel is a versatile product that has many uses. It is available in colors or gel coloring can be added to clear piping gel. It is great to use for writing on cakes, using as water effects and as a clear glue for attaching small decorations to a cake.
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