A lovely white collection of sugar paste decorations for Christmas cakes with optional red choc ball 'berries' and snowflake sprinkles.

Shown on an 8” cake.

Comprising of

1 White decorated wreath with red bow

18 White flowers in two sizes, silver sugar pearl centres

9 White holly leaves

Sizes 18mm to 40mm

OPTIONAL

12g Red choc ball berries

12g Mini snowflakes

Ingredients

Sugar Paste: Sugar; glucose; water; maize starch; emulsifier: E466; preservative: acetic acid; coconut oil; colours: E104, E129, E129.

Sugar Pearls: Sugar, WHEAT flour, WHEAT starch, maize starch, colour: E174, glucose syrup, stabilisers: arabic gum, agar.

Red Choc Ball 'Berries': Sugar, milk chocolate: sugar, whole MILK powder, cocoa butter , cocoa mass, emulsifier: SOYA lecithin, natural vanilla flavouring, cocoa solids, total fat 33% min), crispy cereal centre: rice flour, WHEAT flour, sugar, MALTED WHEAT flour, WHEAT GLUTEN, salt. Stabilisers: arabic gum, sucrose esters of fatty acids, cocoa butter, colours: E120, E160a. Glazing agents: carnauba wax, beeswax, shellac.

Mini Sugar Pearls: Sugar, WHEAT starch, maize starch, glucose syrup, colours: E174, E133, E133, E100, E120, E160a, stabilisers: arabic gum, agar, glazing agents: carnauba wax, beeswax, shellac and E464.

Snowflake Sprinkles: Sugar, rice flour, sunflower oil, potato starch.

Allergy Advice

For allergens see ingredients in BOLD. May contain milk, egg and other trace allergens. If used, colours E102, E104, E110, E122, E124, E129 can have an adverse effect on activity and attention in children. Our sugar paste is suitable for vegans and gluten free.

Storage

Our products are made to order. We recommend using our sugar paste products within six months from date of purchase. Keep the decorations in the packaging they arrived in and away from light and moisture. Once on the cake store in a cool, dry place, ideally in a cardboard box or container that allows air circulation to prevent them from becoming too soft. Avoid airtight containers as they can cause the decorations to sweat and wilt.

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. Sugar paste decorations last very well on buttercream or fondant for a few days at room temperature or if it is humid in a cool place.