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  • Creative Sugar Craft

    Jelly Diamond Ring Box

    May 30, 2017 2 minutes

    INGREDIENTS

    • 100g ganache (2 parts chocolate to 1 part cream)
    • 130g Premium Ice fondant icing
    • 130g Premium Ice fondant coloured aqua
    • 25 g Premium Ice fondant icing with a pinch of Tylose
    • piping gel
    • Sugar Syrup or Boiling Water

    EQUIPMENT

    • 1 cake board 6cm square• Cake 6cm square x 4cm high• 1cm• Rolkem Hi Lite White Dust• Rolling Pin Small Spatula

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