Cake Cream Pink Lace

Cake Cream mix is used for making Swiss Meringue buttercream, meringue kisses, cupcakes, macarons, mousse, brownies & more!
To make delicious Swiss Meringue Buttercream, simply add 200ml of water and 500g of butter and whip for 6 minutes!

You can add gel colouring and flavouring to the mixtures

Product is Gluten Free however is manufactured in a facility that handles gluten so may contain traces.

Cake Cream must be kept sealed and in a cool, dry place. Once you have made your Cake Cream, it will last approximately 2 days at room temperature, 7 days in the fridge, and up to 2 months in the freezer in an air tight container.
To use your chilled or frozen Cake Cream, place it into a microwave safe bowl and heat in 5-10 bursts on the defrost setting, then mix by hand until it becomes smooth!

Sugar, Egg Albumen, Tapioca Starch, Vanilla Powder (Dextrose monohydrate (maize derived)), natural flavouring substances, anti caking agent, natural vanilla bean extract and colours.

Visit www.cakecream.com.au for further info, recipes and FAQ's