Joined in 2023 
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Couture is ideal for the latest cake design trends - it will not over-stretch, droop or tear on deeper and larger cakes and multi-tiered cakes. sealed packs per box - please note that because of an international shortage of suitable raw material, the box design changed in 2020 during the COVID pandemic - the underside of the current style of box folds together (ie is not taped) so is not quite as strong as the original design. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Granted I may be biased from years of using Massa Ticino but Couture was actually worse than the cheap stuff I occasionally get from Sainsbury's in an emergency.
This is THE BEST sugarpaste ever to work with, I usually dread covering my cakes because of the usual tearing/cracking at the edges etc. As a Massa Ticino user I was slightly sceptical about the buzz on my FB group about Couture, especially after being badly let down by CDC The Sugarpaste which was cheap rubbish.It has completely changed the way I decorate cakes and looking back at old photos I am convinced my cakes now have a better finish with cleaner edges and smoother surfaces. My advice is stick with it as the extra effort is all worth it for the quality of finish this icing gives you. Like all fondant icings and sugarpastes, lightly dust your work surface with icing sugar before rolling out to cover your cake.
It comes ready to roll for maximum convenience, has a vibrant and smooth white finish, and is suitable for use by both professional bakers and cake decorators, and at home.Sugar 78%, Glucose syrup, Palm kernel fat, water, Starch (potato), Glycerin (humectant), carboxymethyl cellulose, vanilla oil, Emulsifier: Polysorbate 80, Potassium sorbate, Citric acid, Flavouring. Couture is the perfect sugarpaste for wedding and high-end celebration cakes, where quality of finish means everything.
PREPARATION - it is important to knead well before use to activate the gums for best performance - the ultra-fine icing sugar creates a 'dense' paste which, in cooler weather, may feel difficult to knead at first so if you find it a bit hard work you can warm slightly in a microwave (blitz for 10 seconds) prior to kneading. A must-have for wedding cake makers looking for a smooth icing that dries to an almost porcelain-like, silky finish. I used Colourflair extra black (which I wasn't that impressed with to be honest) and the Couture handled it beautifully! I was also working in very warm summer weather - when I tend to avoid using sugarpaste but I had no problems with it being too warm. It can be a bit tougher to knead at first but I pop in the micro for 30 seconds and it helps warm it through (I always had to do this with Satin ice so its not unusual).
I am in a closed Facebook group where a couple of ladies mentioned that Couture has been soft and sticky recently.
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