ESPRESSO COFFEE

Featuring #24337 Amoretti® Espresso Coffee Artisan Natural Flavor AMORETTI FLAVOR #24337 Espresso Coffee Artisan Natural Flavor CAKE DECORATING TIPS #8, #805, #825

825

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PRODUCT #21573 Gold Shimmer Assortment Fondant DecoShapes® #15853 Blossom Curls Duo Belgian Chocolate #22530 Hooray Candle Holder

805

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8

#24424 Made in USA ©2019 DecoPac

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1-800-DECOPAC • DecoPac.com

ESPRESSO COFFEE RECIPE:

Espresso Coffee Chocolate Donut Icing ¼ cup (87g) chocolate donut icing 2 tsp (12g) #24337 Espresso Coffee Artisan Natural Flavor Espresso Coffee Icing ¼ cup (68g) icing ½ tsp (3g) #24337 Espresso Coffee Artisan Natural Flavor

DECORATING DIRECTIONS: 1. 2. 3.

4. 5. 6.

Ice one ¼ sheet chocolate cake with Espresso Coffee Icing Apply Espresso Coffee Chocolate Donut Icing Use tips #805 and #825 to pipe Espresso Coffee Icing dollops on top of cake. Add Blossom Curls Duo Belgian Chocolate Cut Gold Shimmer Assortment Fondant DecoShapes® diamonds in half. Add to top of cake Use tip #8 to pipe Espresso Coffee Icing bottom border Add Hooray Candle Holder on top

RECETA:

Glaseado para Donuts de Chocolate Café Expreso ¼ de taza (87g) de glaseado para donuts de chocolate 2 cucharaditas (12g) de Espresso Coffee Artisan Natural Flavor nro. 24337 Glaseado de Café Expreso ¼ de taza (68g) de glaseado ½ cucharadita (3g) de Espresso Coffee Artisan Natural Flavor nro. 24337

INSTRUCCIONES PARA DECORAR: 1.

2. 3. 4. 5. 6.

Cubre un pastel de chocolate de ¼ de bandeja con Glaseado de Café Expreso Aplica Glaseado para Donuts de Chocolate Café Expreso Utiliza boquillas nro. 805 y nro. 825 para hacer copos de Glaseado de Café Expreso encima del pastel. Agrega Blossom Curls Duo Belgian Chocolate Corta diamantes de Gold Shimmer Assortment Fondant DecoShapes® por la mitad. Colócalos encima del pastel Utiliza una boquilla nro. 8 para hacer un borde con Glaseado de Café Expreso en la parte inferior Agrega Hooray Candle Holder encima

1-800-DECOPAC • DecoPac.com