As seen on the FOOD NETWORK!

The SugarVeil® Icing Dispenser is a hand-held, air powered tool for drawing very fine decorative details with icings, sauces, chocolate, and light batters. Pastry decorations and plated dessert garnishes are accurately and effortlessly dispensed without hand fatigue.

Add Lace to every cake: INSTRUCTIONS

It's Clean, Easy, and Fun!
Draw fine lines and detailed designs
Dispense paint, glues glazes, icings and more
Provides precise and consistent flow control
No more drips, bubbles, skips or blobs
Fingertip control prevents hand fatigue
Ideal for those with carpal towel syndrome and arthritis.

Fill Cartridge - Pour in almost any liquid. (For convenience, store water-based paint and glue in cartridges)
Twist to Insert Cartridge
Changing colors is as simple as changing cartridges.

Includes:
• A dual-port 110 volt air pump
• 15 tips
• 8 refillable cartridges
• Anti-gravity piston followers which enable decorating the sides of a cake
• Cleaning plungers
• Storage tips and plugs
• A package of SugarVeil® Confectionery Icing
• All components are organized in a handy dual-opening carry case with complete instructions.

Precise Fingertip Control - Patented venturi system ensures precise control. Place finger over beveled hole to dispense. Lift finger slightly to adjust flow. Lift completely to immediately stop flow, no drips.

The SugarVeil™ Icing Dispenser A newly redesigned hand-held, air powered tool for drawing very fine decorative details with icings, sauces, chocolate, and light batters. Pastry decorations and plated dessert garnishes are accurately and effortlessly dispensed without hand fatigue. This patented product is supplied with all accessories and includes a 110V air pump with regulator adjustment knob to accommodate a wide range of mixtures. Also included is a package of SugarVeil™ Confectionery Mix. Includes a 110v air pump with regulator and all accessories.INSTRUCTIONS The SugarVeil™ Icing Dispenser - INTERNATIONAL 220V 2-4 weeks extra shipping for special order. $245.00 There have been some changes to SugarVeil™ Icing Dispenser over the last 3 or 4 months. The International model which includes a 220/240V plug for the European market has not been available. However, I spoke with the manufacturer Apr.3rd and they should have them ready for production in the next few days. If you can not use the 220/240V plug or the 110/120V plug, you will have to find a converter plug to attach to The SugarVeil™ Icing Dispenser in your country. We do not have them.	U.S.A. 110V #20-100 $195.00 *INTERNATIONAL 220V 2-4 weeks extra shipping for special order. $245.00
SugarVeil™ Confectionery Mix - the innovative icing that lets both home and professional chefs create spectacular 4-star restaurant caliber decorations in minutes simply and without complicated techniques or tools. Use to make a dessert mousse, a sorbet, tuile garnishes, or a delicate tasting, not-too-sweet icing. Fill a cartridge of the SugarVeil™ Icing Dispenser with the SugarVeil™ Confectionery Mix and create words or intricate decorative pieces. These pieces may be made in advance, and are flexible to later peel and drape onto or around a cake or personalized plated deserts. Create decorations "off the cake" - trace and pipe onto parchment. Pipe ornate patterns with ease - icing flows quickly and effortlessly. Decorations are flexible - Peel to apply a continuous border or cake top design. Color "tight" - Superior color retention to control wicking. Smooth and consistent. Light and delicate tasting - Add color or flavor, if desired. Long shelf life - Dry powder mix. No Fat/Nondairy/Non wheat. OU Kosher Approved	1 lb. pouch $13.25 5 lb. pail $60.00
SugarVeil™ Accessory Pack Includes 12 followers, wire tool, 8 cartridge plunger , 4/ 14 gauge plastic Taper, 3/ 16 gauge plastic Taper, 5/ 18 gauge plastic Taper, 20 gauge Taper, 22 gauge Taper, 8 tip caps, 8 plugs, suction cup, and 8 seals. Kit may vary slightly.	#20-120K $78.00
SugarVeil® Vacuum Pick-up Tool - New! Pick up beads and intricate SugarVeil pieces too small for fingertips with our new Vacuum Pick-up Tool. The Vacuum Pick-up Tool comes complete and includes: Vacuum pump with built-in air regulator for even the most delicate of jobs, On/off switch, Airline, 4 Suction tips. A must have for adding edible pearls to decorated cakes, cookies or candies.	#sv-vacuum $110.00
SugarVeil® Confectionery Comb INSTRUCTIONS Use to comb lines through SugarVeil® Confectionery Icing on a seasoned Silpat or parchment sheet. Twist, knot, or tie the resulting elegant laces to place on a cake. You may also add dots to connect the lines of laces and make a "sugar veil" to drape onto a delectable dessert. Four sided comb includes fine, medium, deep and heavy lines, 4-1/2x7 inch, food grade plastic.	#20-200K $13.25
SugarVeil™ DVD! Create Artful & Delectable Details Effortlessly Bows & Ribbons, Monograms and Flowers. Unleash your imagination and join Michele Hester in creating extraordinary dessert details with SugarVeil® Confectionery Icing. The techniques are simple to do: Perfectly straight lines are made by combing with the Confectionery Comb, intricate curlicue shapes are easily achieved with stencils, and dimensional monograms and detailed lace patterns are simply traced onto parchment with the SugarVeil® Icing Dispenser. When "set", the decorations peel from the parchment, and flex to cling to a cake's curvy sides or to encircle a plated dessert. Learn how to create a wealth of dessert details, including bows and ribbons, monograms, and flowers.	45 minutes $25.00

SugarVeil™ Icing Dispenser Instructions
The SugarVeil™ Icing Dispenser is a hand-held, air powered tool for drawing very fine decorative details with icings, sauces, chocolate, and light batters. Pastry decorations and plated dessert garnishes and are effortlessly dispensed by placing a finger over the flow control hole. The patented product is drip-free and is supplied with all accessories, including a 110V air pump.
To Operate:

Wash/dry components (excluding dispenser body).
Remove small red storage cap and twist on a tip.
Grip cartridge by Quick-Change™ seal and twist to remove from dispenser body. Pipe desired contents into cartridge to about 2/3 full. Insert follower, solid side down into cartridge, pushing with wire tool to "chase" and compress contents to the cartridge bottom. Grip cartridge at seal and twist into dispenser body for a friction fit. Dispenser is now ready to use and should be held with the tip pointing down so contents do not back flow into air components. When not in use, or when alternating cartridges, remove cartridge from dispenser and place in a coffee cup, with tip pointed down, into a moistened cloth.
Plug in the air pump. Touch the tip to the surface. Lightly cover the entire area of the flow control hole with tip of forefinger for contents to flow; lift finger to stop the flow. The rate of flow may be increased/decreased by (1) varying fingertip pressure over the hole, (2) adjusting regulator knob, or (3) changing the tip size.

To Clean:

Unplug electric cord.
Twist cartridge from dispenser body, remove follower using wire tool, and twist off tip. Use plunger to empty cartridge. [Tip: a bit of glycerin (or water) will enable plunger to slide easily through cartridge].

Replace tip and force water through tip with plunger.

Important:

Never soak or submerge electric pump in water.
When using a less viscous mixture, always point the pen tip down to ensure that mixture remains in the cartridge.

Clean parts thoroughly after each use, keeping tips moist in water prior to cleaning.

Mixture notes:

Sift dry ingredients before mixing for use in dispenser. For inconsistent mixtures, strain through double layers of cheesecloth or nylon mesh.
Royal Icing – Use “flow” consistency (when streamed from a spoon, stream disappears into mixture at the end of 10 seconds).
Compound chocolate – To each _ cup, add _ tsp. shortening. Place cartridges in a folded heating pad (medium heat) with tips in place at end of cartridge. When chocolate begins to thicken (cool), return to heating pad and replace with another cartridge.
Buttercream and fat based icings – Warm slightly to dispense into cartridges. When mixtures begins to thicken, tuck cartridges into a folded heating pad to return to flowing consistency.

Mixtures may be temporarily stored in the cartridge. Twist off tip and place rubber storage caps at cartridge ends.

Patent No. 5579960
ELECTRIC AIR PUMP WARRANTY: All air pumps are guaranteed against defects in material or workmanship for a period of one year from date of purchase, under normal use. Pump will be repaired or replaced at manufacturers discretion, free of charge. This warranty does not apply to any pump which has been subjected to misuse, negligence, or tampering. No liability is assumed with respect to loss or damage to personal property irrespective of the cause thereof. For authorized air pump guaranteed consumer service, return pump with dated receipt to: Chateau de Beax Gateaux, Post Office Box 18, Waldron, MO 64092

What you do with it:

SugarVeil(TM) Confectionery Mix, when mixed with boiling water creates "SugarVeil Icing". It's nice and white like royal icing (but tastes much better - not too sweet, and completely neutral so you can flavor as you wish).
And, unlike royal, it is flexible so you can do your work off the cake onto greased parchment (tracing a pattern, if you wish - we've got five which can be downloaded on our site), and when set, peel it from the parchment to place it onto a contoured surface, or ruffle it like lace for the edge of a cake top.
Can be colored with paste, liquid, or powdered colors. Has got great elasticity, and does nice string work on the cake, too.
Flows easily either through a piping bag/parchment cone, or through the Icing Dispenser (also works in the AirPen).
The icing goes through three stages: wet (when applied), set (ready to remove from surface), and dry (depending upon humidity and surface it's placed upon. If icing does not crust, SugarVeil usually remains flexible.
If placed on fondant or icing that crusts, SugarVeil will completely dry to a delicate and very fragile dry. When dry, it has a consistency that melts on your tongue rather than a hard dry like royal icing.).
Setting takes anywhere from 30 min or so to overnight, depending upon humidity (can be speeded up or slowed down as per instructions in our web site, for example, placing it under a heat lamp, etc.).
SugarVeil Confectionery Mix comes in a 1 lb. bag, you mix up 1/2 cup at a time in a glass or stainless steel bowl (don't use soft water) - makes "gobs" of icing (will get a more precise measurement of that in the near future).
When set, SugarVeil can be dusted with gold dust or petal dust (it will adhere to the SugarVeil), likewise the set SugarVeil piece will itself adhere to the sides a freshly fondant or iced cake.
For the beginner, best is to try just small doodles and smaller pieces to get the hang of it and to time how long it takes to dry in their particular environment. You can also spread SugarVeil icing on a Silpat and comb through it with a notched grout tool and get an abundance of fine lines when set.
We're discovering new techniques daily, and will hopefully get the info onto the site soon!

The SugarVeil Icing Dispenser's roots are with the AirPen.

Basically, we took the AirPen and over a process (which took years and much hard work) addressed the many requests we had from cake decorators/confectionery artists.
The Icing Dispenser contains a stronger air pump, is calibrated specifically for icings and sugar work.
Other accessories included with the Icing Dispenser include "followers" which fit inside the cartridges and aid in piping aerated/whipped icings, a steel tool for removing the follower pistons, as well as more cartridges, storage plugs and tips so the user can devote half the cartridges to buttercream/fat based icings, and the other half to SugarVeil or other non-fat based icings.
Tips come with the Icing Dispenser including a bag of SugarVeil Confectionery mix as well.
The Icing Dispenser has an on/off switch, and the entire kit comes in a wonderful carry box with separate storage areas to organize all. We're really happy to have completed all the improvements just in time for ICES this year (2003).

HINTS FOR USING SUGAR VEIL SET from the maker of the Sugar Veil pen
Thought you might be interested in seeing holiday gingerbread people wearing SugarVeil skirts, sweaters, glasses, hair, etc. (techniques from the new Dessert Garnishes DVD). Michele at SugarVeil
click to enlarge picture

A few helpful tips for the SugarVeil Icing you have in stock.

1. When piping, use 1/3 c. boiling water to 1 c. SugarVeil (this is less water than noted on bag)

2. Pipe finely using a "0" or "1" tip - even a hairline of Sugarveil can be peeled from greased parchment

3. If lines are sticky, they are not yet "set"

4. When the mixture is made the day before, and the lines are piped finely, setting time is usually short, but to speed setting time:

* Prepare mixture 1-2 days prior to use

* Place in 100 degree oven, or oven with light/pilot light on [note: since my oven temp minimum is 175 degrees, I place the SugarVeil decorations on the stovetop while the oven is on 175 degrees]

* Place in a food dehydrator

* Place in the path of a fan or a heated air duct**

* Use a dehumidifier in room * Apply in finer lines * Increase ambient temperature of room

* Use heat lamp overhead (this also adds a patina sheen) Hope this is helpful

also, FYI - I've been decorating and dressing gingerbread men with SugarVeil and even cutting out their clothes from solid sheets of SugarVeil (as shown in the new Dessert Garnishes DVD you carry) smoothed on a Silpat or greased parchment - so cute and works great!

White "Rick-Rack" Trim:

Spread white SugarVeil very thinly onto the silicone mat. When set, peel from surface and cut with decorative scissors. Wrap around cake.

Stenciled Shapes:

Place stencil on mat & spread SugarVeil across stencil scraping tightly; spread second layer of SugarVeil thickly over stencil. Peel stencil by rolling stencil very slowly back, allowing SugarVeil to "pull back into itself" and form a dimensional motif. Allow to set.

SugarVeil Bow:

Smooth a large solid chartreuse area. Allow to set. Cut two solid pieces 4" wide and 12" long, and one bow center 2" x 3". Stencil a white decorative border. Allow to set. Fold a hem at each lengthwise edge, moisten the edge of the SugarVeil, and encapsulate the a folded wafer paper strip in the hem.

Gather each crosswise end to the short wafer paper strips. Bring both gathered edges to center of bow, moisten back of one gathered edge and slightly overlap the other. Twist other long strip in half for tails of bow.

Gather center piece of bow at short end and attach to short pieces of wafer paper. Assembling bow tails behind bow and angle-trim edges. Fashion bow into 3D shape and stuff with rolled parchment until dry. Using one white and one chartreuse line of SugarVeil, wrap lines around skewer to cover. Place skewer in center of cupcake and mount bow atop skewer. Use the Icing Dispenser fitted with a pink tip (or a parchment cone) to add tiny dots on the edge of the bow once it is in place.

Prices are subject to change without notice.