List of products by brand FunCakes

Baking, mixing and decorating, nowadays more and more people enjoy being in the kitchen and being creative. Pastries and pâtisserie are very popular, and for good reason. It's incredibly fun and also a great pleasure for everyone who gets to taste it afterwards. The founders of Fun Cakes are among these baking enthusiasts. For the various baking projects, in addition to a little practice and the joy of experimenting, you also need some tools and sometimes special ingredients. These are not always easy to find and you often have to search a long time for professional quality. For these reasons, the company Fun Cakes was founded in 2009. The founders had set themselves the goal of making high-quality and exceptional baking accessories accessible to everyone.

The company headquarters and production are located in the Netherlands, but due to the great success and high demand, Fun Cakes products can now be found all over the world. We can also count ourselves among the happy sellers of Fun Cakes products. For example, you will find a large selection of flavour pastes with which you can give a cream or a sponge cake a fresh and real taste. Basic ingredients such as agar agar or baking powder are also available. In addition, we also offer something for the leisurely or for the quick confectioner. With Buttercrememix, powder for a Crème Patissière, the Royal Icing Mix or the ready-to-use and colourful Drip Cake Glaze, treats of all kinds are quickly made and decorated.

The assortment also includes some baking moulds and with edible glue or pipettes, very special creations can be made. The edible glue can be used, for example, to assemble the individual parts of a modelling figure or to attach fondant flowers to a cake. The pipettes, on the other hand, are great for juicy cupcakes. To do this, cupcakes are baked and topped. Now some liquid, for example a thin chocolate sauce, a fruit puree or some sugared lemon juice, is sucked up with the pipette. This is then inserted into the cupcake with the tip first. Not only does this look great, but before eating, the pipette can simply be squeezed, giving the cupcake a sweet or sour, but certainly juicy centre!

Royal Icing

Special, delicious and very diverse decorations can also be made with royal icing. The consistency of the mass can be adapted to your needs, it can be coloured and used with different tools. For example, a firm icing can be applied with a piping bag, a soft mass can fill such a limited area nicely and smoothly, and if you choose a medium consistency, it can be applied with a piping bag and lightly spread with a brush.

The application of the Royal Icing Mix is quite simple. Unlike homemade egg white icing, you no longer need fresh egg white and you don't run the risk of salmonella in the end product. Instead, simply take 205 g of the royal icing powder and whisk it with about 25 ml of water. It is best to use a hand mixer for this. After seven to eleven minutes, you will have a nice, firm egg white icing that is no longer so shiny and whose tips do not snap off when you pull out the mixer.

If you prefer a more liquid icing, you can easily add a little more water and mix the icing well again. Add the extra liquid drop by drop so that the mixture is not too runny. For a nice soft and runny icing, just add a teaspoon of water. For a special touch, you can also replace some water with another liquid. Fruit juices, lemon or orange juice, for example, are suitable. This gives the icing a fresh, fruity taste. For more delicious flavours, you can also mix in a little matching flavouring paste, which can also colour it slightly.

Depending on the application, a slightly more liquid or thicker consistency is suitable. If you want to give the biscuits a smooth coating, the icing can be a little softer. For very specific decorations, small details on a cake or finishing a fondant flower, the icing should not run too much. If you are still a little unsure, mix the royal icing a little thicker first. Then pour a little icing into a piece of cornet paper and test the spreadability on a plate or some baking paper. If the icing is a bit lumpy and the sprayed lines often tear off, you can add a little more liquid and try spraying again.

Of course, the royal icing can also be coloured without any problems. It is best to use a paste or gel colour for this. You can also use liquid food colouring, but this will affect the consistency somewhat and should be included in the liquid. In this way you will get a perfect egg white icing in no time at all, guaranteed without salmonella. The decorated biscuits and cakes can be enjoyed even after a few days and look simply irresistible!