OUTSIDE OF RUNNING YOUR BUSINESS , WHAT ARE YOUR FAVOURITE THINGS TO DO ? I ’ ve recently become a Nanna so right now my number one favourite thing to do on my days off is cuddle my gorgeous little granddaughter ! Though I will admit to holding her in one arm and packing orders with the other occasionally when on babysitting duty !
WHAT RESULTS ARE DECORATORS ABLE TO GET USING YOUR PRODUCTS ? If you follow our Tips and Tricks to getting the best out of Sweet Sheets you can expect to end up with a beautifully textured cookie that will have friends and family thinking you spent hours piping intricate details when all you really did was some simple flooding , lay down the sheets and then wait for it to dry ! Being able to create a lovely cookie with just basic piping skills will help build your confidence and inspire you to keep on practising your piping .
CAN YOU SHARE 3 TOP TIPS ON HOW TO USE YOUR PRODUCTS ? The number one secret to getting the best result with Sweet Sheets is “ consistency ”. Your icing really needs to be at that perfect point where it ’ s not too stiff and not too runny . The ideal point is somewhere between 15- 20 seconds . This means if you were to cut a line through your icing in the bowl with a knife , that it would take 15-20 seconds for the icing to heal over and the line to disappear . My sweet spot is at about 16-17 seconds . If your icing is too wet you ’ ll have lots of problems with bubbles . And whilst I love bubbles in my bathtub , I really don ’ t like them in my icing ! Before you lay down your Sweet Sheet pop or rub out any bubbles in your flooded icing with your scribe tool otherwise those pesky bubbles will leave little craters on your cookie . If this happens don ’ t despair , you can fill those little holes with a small dob of icing brushed over with a slightly damp brush to blend it in . Or you can leave it be if you like the rustic edge it adds to your cookie . The second little secret is being sure to lay your Sweet Sheet carefully . I like to apply it from the right and use a rolling motion towards the left as it lay it down . A bit like when you cover a book with contact . As you ’ re laying it down give it a light brush over with a dry paint or sugar craft brush . This helps the Sweet Sheet bond with the icing and smooths out any bubbles that may be forming underneath the texture sheet . There ’ s a “ How To ” clip on the Tips ‘ n Tricks page of our website that shows how to lay your sheet and use the drybrush technique for better results and less bubbles . The last tip is to make sure the icing is fully dry before you try and remove the Sweet Sheet . If you try to remove it too soon , you ’ ll pull away large chunks of your still damp icing from the Cookie and nobody wants that ! Pop your cookie in a dehydrator on the lowest temperature setting for 10 minutes or so just to get your icing starting to set . As a general rule I like to leave it sitting for 12 hours before it is completely dry and the Sweet Sheet is ready to peel . Start by peeling your Sweet Sheet away slowly from the nearest edge , if the texture sheet comes away freely then you ’ re good to go . It you notice small grains and blobs of icing sticking to the sheet then it ’ s not ready to be removed so you ’ ll have to wait a little longer .