How can I prevent sugar paste from cracking when covering a cake?
Knead the paste for 2 to 3 minutes to soften it before rolling it out. Roll it out to a thickness of 4-5 mm on a surface dusted with powdered sugar, and smooth from the center toward the edges without trapping air bubbles. If it cracks, smooth it with your finger and a drop of water.
What is the difference between the 250 g size and the 1 kg size?
The 250 g size is suitable for trying it out, small projects, and testing the color. The 1 kg size is the standard size for customer orders and regular cake design production.
How long does a covered cake keep?
2 to 3 days at room temperature (15-22 °C), away from moisture and direct light. Do not refrigerate: the sugar paste sweats and becomes sticky when exposed to the cold.
