Home NEW New category 7 RUF 1 x 391g Ice Princess and Prince Cupcake Cake Cream Ice Cream Sugar Crystal Fondant Cake Topper with 12 Baking Cups

RUF 1 x 391g Ice Princess and Prince Cupcake Cake Cream Ice Cream Sugar Crystal Fondant Cake Topper with 12 Baking Cups

Availability: Available to order

ID: 7599233

Product Code: ANEB0CW3DM5F3T

11.24€

(Ex Tax: 9.29€)

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Description

Easy and quick preparation: just add eggs, water and cooking oil to the mixture. Spread the finished mixed colour mix on the cooled cup cakes, model the crowns and attach to the cupcakes For the good mood: in ice cold light blue and white, with fine sugar snowflakes and fondant crowns, these cute cupcakes are perfect for the birth party of any little Frozen Our party favourite: but the little cakes are also a hit at any themed party. The airy dough and the fine cream also make the eyes of the big ice queens and snowmen shine No problem for hobby bakers: a template for shaping the crown is included RUF: Make yourself happy! › See more product details; Product description Product Description RUF Ice Princess Cupcakes Makes the eyes of big Frozen and Ice Kings shine Cool takes on a completely different meaning in these ice princess cupcakes: in ice cold light blue and white, with fine sugar snowflakes and fondant crowns, these cute cupcakes are perfect for the birthday table of any little Frozen. But the little cakes are also a hit at any themed party. The airy dough and the fine cream also make the eyes of the big ice queens and ice kings shine. Ingredients Ingredients: baking mix: wheat flour, sugar, baking powder (raising agent sodium carbonates, acidifier diphosphates, starch), sweet whey powder, modified starch, natural flavour. Cream powder: sugar, glucose syrup, palm oil, modified starch, emulsifier lactic acid esters of mono- and diglycerides of fatty acids, skimmed milk, yogurt tpuver, milk protein, maltodextrin, thickener carrageenan, aroma. Fondant: sugar, glucose syrup, vegetable fats (shea, coconut fat), humectant glycerin, thickener (xanthan gum, hydroxypropyl methylcellulose), emulsifier mono- and diglycerides of fatty acids, acidifier citric acid, preservative potassium sorbate, natural flavour. Turquoise colour mix: sugar, starch, dyes (patent blue V, copper complexes of chlorophylls and chlorophyllines). Sugar crystals (1.5%): sugar, starch, palm fat, rice flour, dyes (brilliant blue FCF, iron oxides and iron hydroxides), natural flavouring. May contain traces of egg, soy, nuts, lupins and mustard. Directions You also add: For the dough: 1 egg (size M) 100 ml cooking oil 100 ml milk (1.5% fat) optional 100 g blueberries (fresh or frozen) For the cream: 200 ml cold milk (1.5% fat) Preparation: prepare dough: baking mix, egg, milk and cooking oil in one stirrer. And with a Electric hand mixer (whisk) first stir at the lowest level, then at the highest level approx. 2 minutes until creamy. If desired, gently lift 100g of fresh or frozen blueberries under the dough. Place 12 baking cups on a baking tray. Spread the dough evenly over the moulds with the help of 2 tablespoons. Bake the cakes on medium rack in the preheated oven. Before removing, check with a wooden stick to see if the cakes are cooked. After baking, place the cakes on a cake rack to cool. Modelling fondant: remove the fondant from the packaging and knead well. The fondant approx. Roll out 3 mm thick. Possibly take some cornstarch to help. Cut the fondant into strips approximately 3 cm wide and 6 cm long. Cut out crown tips on one side, moisten one side, stick the ends together and dry approx. 30 minutes. set aside. Prepare and decorate: put the cold milk in a high mixing vessel and add the cream powder. Stir briefly with the hand mixer on a low setting, then approx. 2 minutes on the highest setting. Remove half of the cream and mix with the colour mix. Fill the white and turquoise cream in a piping bag (alternatively freezer bag). Garnish the cooled cakes with the cream. Garnish the cup cakes with sugar crystals and the crown. Top and bottom heat: approx. 160 °C. Air circulation: approx. 150 °C. Baking time: approx. 25 minutes Manufacturer Contact Information D-49610 Quakenbrück See more; Product description Product Description RUF Ice Princess Cupcakes Makes the eyes of big Frozen and Ice Kings shine Cool takes on a completely different meaning in these ice princess cupcakes: in ice cold light blue and white, with fine sugar snowflakes and fondant crowns, these cute cupcakes are perfect for the birthday table of any little Frozen. But the little cakes are also a hit at any themed party. The airy dough and the fine cream also make the eyes of the big ice queens and ice kings shine. Ingredients Ingredients: baking mix: wheat flour, sugar, baking powder (raising agent sodium carbonates, acidifier diphosphates, starch), sweet whey powder, modified starch, natural flavour. Cream powder: sugar, glucose syrup, palm oil, modified starch, emulsifier lactic acid esters of mono- and diglycerides of fatty acids, skimmed milk, yogurt tpuver, milk protein, maltodextrin, thickener carrageenan, aroma. Fondant: sugar, glucose syrup, vegetable fats (shea, coconut fat), humectant glycerin, thickener (xanthan gum, hydroxypropyl methylcellulose), emulsifier mono- and diglycerides of fatty acids, acidifier citric acid, preservative potassium sorbate, natural flavour. Turquoise colour mix: sugar, starch, dyes (patent blue V, copper complexes of chlorophylls and chlorophyllines). Sugar crystals (1.5%): sugar, starch, palm fat, rice flour, dyes (brilliant blue FCF, iron oxides and iron hydroxides), natural flavouring. May contain traces of egg, soy, nuts, lupins and mustard. Directions You also add: For the dough: 1 egg (size M) 100 ml cooking oil 100 ml milk (1.5% fat) optional 100 g blueberries (fresh or frozen) For the cream: 200 ml cold milk (1.5% fat) Preparation: prepare dough: baking mix, egg, milk and cooking oil in one stirrer. And with a Electric hand mixer (whisk) first stir at the lowest level, then at the highest level approx. 2 minutes until creamy. If desired, gently lift 100g of fresh or frozen blueberries under the dough. Place 12 baking cups on a baking tray. Spread the dough evenly over the moulds with the help of 2 tablespoons. Bake the cakes on medium rack in the preheated oven. Before removing, check with a wooden stick to see if the cakes are cooked. After baking, place the cakes on a cake rack to cool. Modelling fondant: remove the fondant from the packaging and knead well. The fondant approx. Roll out 3 mm thick. Possibly take some cornstarch to help. Cut the fondant into strips approximately 3 cm wide and 6 cm long. Cut out crown tips on one side, moisten one side, stick the ends together and dry approx. 30 minutes. set aside. Prepare and decorate: put the cold milk in a high mixing vessel and add the cream powder. Stir briefly with the hand mixer on a low setting, then approx. 2 minutes on the highest setting. Remove half of the cream and mix with the colour mix. Fill the white and turquoise cream in a piping bag (alternatively freezer bag). Garnish the cooled cakes with the cream. Garnish the cup cakes with sugar crystals and the crown. Top and bottom heat: approx. 160 °C. Air circulation: approx. 150 °C. Baking time: approx. 25 minutes Manufacturer Contact Information D-49610 Quakenbrück See more; Product Description RUF Ice Princess Cupcakes Makes the eyes of big Frozen and Ice Kings shine Cool takes on a completely different meaning in these ice princess cupcakes: in ice cold light blue and white, with fine sugar snowflakes and fondant crowns, these cute cupcakes are perfect for the birthday table of any little Frozen. But the little cakes are also a hit at any themed party. The airy dough and the fine cream also make the eyes of the big ice queens and ice kings shine. Ingredients Ingredients: baking mix: wheat flour, sugar, baking powder (raising agent sodium carbonates, acidifier diphosphates, starch), sweet whey powder, modified starch, natural flavour. Cream powder: sugar, glucose syrup, palm oil, modified starch, emulsifier lactic acid esters of mono- and diglycerides of fatty acids, skimmed milk, yogurt tpuver, milk protein, maltodextrin, thickener carrageenan, aroma. Fondant: sugar, glucose syrup, vegetable fats (shea, coconut fat), humectant glycerin, thickener (xanthan gum, hydroxypropyl methylcellulose), emulsifier mono- and diglycerides of fatty acids, acidifier citric acid, preservative potassium sorbate, natural flavour. Turquoise colour mix: sugar, starch, dyes (patent blue V, copper complexes of chlorophylls and chlorophyllines). Sugar crystals (1.5%): sugar, starch, palm fat, rice flour, dyes (brilliant blue FCF, iron oxides and iron hydroxides), natural flavouring. May contain traces of egg, soy, nuts, lupins and mustard. Directions You also add: For the dough: 1 egg (size M) 100 ml cooking oil 100 ml milk (1.5% fat) optional 100 g blueberries (fresh or frozen) For the cream: 200 ml cold milk (1.5% fat) Preparation: prepare dough: baking mix, egg, milk and cooking oil in one stirrer. And with a Electric hand mixer (whisk) first stir at the lowest level, then at the highest level approx. 2 minutes until creamy. If desired, gently lift 100g of fresh or frozen blueberries under the dough. Place 12 baking cups on a baking tray. Spread the dough evenly over the moulds with the help of 2 tablespoons. Bake the cakes on medium rack in the preheated oven. Before removing, check with a wooden stick to see if the cakes are cooked. After baking, place the cakes on a cake rack to cool. Modelling fondant: remove the fondant from the packaging and knead well. The fondant approx. Roll out 3 mm thick. Possibly take some cornstarch to help. Cut the fondant into strips approximately 3 cm wide and 6 cm long. Cut out crown tips on one side, moisten one side, stick the ends together and dry approx. 30 minutes. set aside. Prepare and decorate: put the cold milk in a high mixing vessel and add the cream powder. Stir briefly with the hand mixer on a low setting, then approx. 2 minutes on the highest setting. Remove half of the cream and mix with the colour mix. Fill the white and turquoise cream in a piping bag (alternatively freezer bag). Garnish the cooled cakes with the cream. Garnish the cup cakes with sugar crystals and the crown. Top and bottom heat: approx. 160 °C. Air circulation: approx. 150 °C. Baking time: approx. 25 minutes Manufacturer Contact Information D-49610 Quakenbrück See more

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