100ml Diamond Gel from Ingenious Edibles

• DIY Edibles is fantastic new range of products that everyone at Cake Stuff absolutely loves
• 100ml of edible diamond gel for you to make your own 100% edible gems
• for use with Ingenious Edible 5mm & 10mm Diamond Moulds and large 18mm Diamond Mould Tray
• for best results use with DIY Edibles Diamond Gel syringe dispensers
• edible diamonds are hugely popular and now you can make them as you need them, in any quantity and colour you need
• amazing value - 1 x 100ml pot is enough to create approx 2000 x 5mm diamonds or over 550 x 10mm diamonds
• instructions on label but basically...
• place 10g of Diamond Gel into a small microwaveable container and microwave on medium power in 5 second bursts - do not allow liquid to boil or overheat. Using a needleless syringe, draw the liquid Diamond Gel from the container and carefully squeeze into the mould. Leave the mould to set for approx 10 minutes at room temperature and then place in fridge for another 10 minutes. Squeeze any leftover liquid out on to a dish, allow to cool back to a gel and put back into the original pot for future use. Rinse syringe immediately in hot water to remove any remaining Diamond Gel that will clog it. Remove set diamonds with your finger tip (avoid using pins or sharp modelling tools) - any marks can be brushed clear with a touch of water. If not using right away, store the set gems somewhere dry and cool - even in the fridge
  
• the set diamonds can be handled but for best results use sugarcaft tweezers
• too much water will cause the diamonds to melt from jelly to liquid - ensure sugarpaste is dry and do not use too much edible glue
• recommended for use on sugarpaste or modelling paste as other icings may dissolve jelly after time
• colour sparingly using good quality paste / gel icing colouring
• 100% edible but take care with young children as small jelly pieces may pose a chocking hazard
• Diamond Gel appears slightly yellow in the tub but dries completely clear
• ingredients: water, humectant E422, gelatine, acidity regulator E330, sweetener E955, preservative E202
• performance is improved by chilling before use - in hot / humid weather we suggest popping them in the freezer for 10 minutes prior to use as this will make them much easier to remove from the packaging
• Hints & Tips:
  to retain the real bling effect we advise not using normal water-based edible glue or watered down icing to fix the diamonds.  The sugarpaste should be fully dry and confectioners glaze is the best way to attach, although please remember there is always the slightest golden hue from glaze - make a small hole in the surface of the icing and leave to dry again, the hole should be lightly coated with confectioners glaze - not filled - and the diamond then placed in position. If there is any water left in the icing, water could form a puddle around the diamond
  In order to fully appreciate the facets in the diamond, mix the confectioners glaze with silver or gold edible lustre - put this into the hole first and then place the diamond
• if the diamond appears to mist over – which only happens with excess handling, or gets covered in icing sugar then brush the surface with a damp brush until it shines again
• allergy and religious observance advice - contains gelatine and sorbitol (naturally occurring fruit and plant alcohol) and may contain traces of milk, soya, nuts and sulphites
• BBE at least 4-6 months, often longer and gel lasts almost indefinitely until used
• clear plastic pot with screw lid - approx 7cm / 70mm / 2¾" diameter x approx 4cm / 40mm / 1½" deep
• store away from heat and direct light
• please be sure you are ordering the correct product as we cannot accept the return of edible products for food safety reasons - this does not affect your statutory rights
• see our full range of edible jelly diamonds & gems
• see our full range of edible cake decorations