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 any cake! Picture at right shows many ideas COMPLETE DESCRIPTION| Gingerbread People| Knotted Lace or Sparklers | See what's NEW! | Rick-Rack Trim | Stenciled Shapes| MAKE A BOW! BOW CAKES | LACE CAKES| INSTRUCTIONS SUGARCRAFT'S INFORMATION | HOME-MENU

Combing	Sectioning	Veiling	Texturing

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.

SugarVeil® Icing Dispenser AMERICAN 110V 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 and all accessories:  15 tips, 8 refillable cartridges, cleaning plungers,  storage caps, followers, wire tool, instructions, and SugarVeil® Confectionery Icing. INSTRUCTIONS U.S.A. 110V#20-102K $189.95	The SugarVeil® Icing Dispenser - OVERSEAS 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. OVERSEAS 220Vallow 2-4 weeks extra shipping $245.00
SugarVeil® Starter Mat Kit #12193 $63.77 that's a 6% savings. Get started making edible decorations and garnishes perfect for any occasion! With SugarVeil Confectionery Icing you can make a dessert mousse, a sorbet, tuile garnishes, or a delicate tasting, not-too-sweet icing. Use the SugarVeil Confectionery Comb for 2D and 3D designs, laces, twists, knots and bows. Follow along with the SugarVeil DVD to learn basic techniques including mixing, combing, veiling, stenciling, bows, ribbons, monograms, and flowers. 45 minutes long. Our 11x16 inch non-stick mat is the basis for making all these fun edible desserts on.     * SugarVeil® Confectionery Icing (1 lb.) in resealable bag #20-600K     * SugarVeil® Confectionery Comb #20-200K     * SugarVeil® Dessert Garnishes DVD #20-001     * Silicone Mat #41531 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 easilyachieved 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 $24.95	SugarVeil® Standard Kit Includes the SugarVeil® Icing Dispenser, 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 - simply place a finger over the flow control hole. A continuous suction produced in the tip of the dispenser eliminates drips. Includes the following:   A 5 PSI 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    All components are organized in a handy dual-opening carry case with complete   instructions    SugarVeil® Confectionery Icing (1 lb.) in resealable bag    SugarVeil® Confectionery Comb    SugarVeil® Dessert Garnishes DVD    Non-Stick Silicone Mat 11-5/8x16 inch #41531 U.S.A. 110V #12194 $229.75
SugarVeil Lace Kit #SVLK $178.29 a 17% savings Make this your best kit ever! Make edible decorations and garnishes perfect for every occasion! With SugarVeil Confectionery Icing you can make a dessert mousse, a sorbet, tuile garnishes, or a delicate tasting, not-too-sweet icing. Use the SugarVeil Confectionery Comb for 2D and 3D designs, laces, twists, knots and bows. Follow along with the SugarVeil DVD to learn basic techniques including mixing, combing, veiling, stenciling, bows, ribbons, monograms, and flowers. 45 minutes long. Includes:     * SugarVeil® Lace Mat #20-500     * SugarVeil® Confectionery Icing Mix (5 lb.) in resealable tub #20-750K     * SugarVeil® Confectioners' Spreader #20-205     * SugarVeil® Confectionery Snips #20-204     * Hygrometer for Measuring Humidity #20-1000     * A Mini-Spreader #20-900     * SugarVeil® Dessert Garnishes DVD #20-001	SugarVeil® Combo Kit - Everything you need to get started making edible lace. Includes Confectionery Mix, Confectionery Spreader, Lace Mat with DVD instructional and the Confectionery Snips. Follow the directions on the bag and make the great tasting easy to use Sugarveil Confectionery Mix then smear evenly onto the Lace Mat using the confectionery spreader. Let set a short time and snip to desired designs. Perfect for every cake you make! Use lace strips as a border on the side of a tier cake, medallions for the tops of jumbo cupcakes or cookies, make bows, ruffles, or just let your imagine go wild. #20-6252 $113.00
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 orcake 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 With a 1 lb. pouch of SugarVeil - which yields 21 sq. ft. of SugarVeil "fabric" - you can:     * Make 55 beautiful 6" bows with tails or     * Create 136 punched polka dot cakes or     * Wrap 245 cakes with SugarVeil veils 1 lb. resealable pouch $15.95	SugarVeil® Confectionery Mix same as above only a much better savings! Save $12.80 5 lb. pail (reclosable lid) $71.95 SugarVeil® Accessory Pack Includes 14 tips, 8 refillable cartridges, cleaning plungers, storage caps, followers, and wire tool. No SugarVeil® mix or instructions. Kit may vary slightly. #20-120K $77.95
SugarVeil® Vacuum Pick-up Tool SugarVeil® Vacuum Pick-up Tool - Pick up edible pearl beads and intricate SugarVeil® pieces too small for fingertips with the SugarVeil Vacuum Pick-up Tool. Easy to use. .     * Vacuum pump with built-in air regulator for even the most delicate of jobs     * On/off switch     * Airline     * 4 Suction tips #413334 $135.00	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 $8.95 FREE This offer must be included in your shopping cart  and cannot be added after payment is made. SugarVeil Confectionery Comb Techniques Instruction Idea Flyer with the purchase of any SugarVeil Confectionery Comb (20-200K). 8.5x11, 1 page double sided, full color #SVCCINST $0.00

.***SPECIAL*** FREE SugarVeil Design Paper Pattern Sheet Set with the purchase of any SugarVeil Product. #20-998 $0.00

SugarVeil® Confectionery Spreader Spread SugarVeil smoothly with this extra long 12" x 5" smooth, Confectionery Spreader. Great for use on both sides of the SugarVeil Mat. #20-205 $16.00		SugarVeil® Mat, Lace 11" x 16" dual sided, precision-engineered, intricately detailed silicone mat. One side consists of thread-like, incised lace designs. Smooth SugarVeil over the incised designs. When set, peel beautiful lace lengths to wrap around cakes, and cupcakes, or cut sections from the lace to place on cookies, chocolate, and other desserts. The reverse side of the mat is for smoothing a thin layer of SugarVeil to produce matte-finish SugarVeil sheets. #20-500  $69.00 FREE SugarVeil Mat idea card with any purchase. This offer must be included in your shopping cart and can not be added after you make payment. Hurry, while supplies last. $0.00
SugarVeil® Mix & Comb Set #SVMCS $24.90 Make edible decorations and garnishes perfect for any occasion! With SugarVeil Confectionery Icing you can make a dessert mousse, a sorbet, tuile garnishes, or a delicate tasting, not-too-sweet icing. Use the SugarVeil Confectionery Comb for 2D and 3D designs, laces, twists, knots, ribbons and bows.  .     * SugarVeil® Confectionery Icing (1 lb.) in resealable bag #20-600K     * SugarVeil® Confectionery Comb #20-200K	SugarVeil Classroom Package $187.00  Classroom Package Includes:    1 - 5 lb. pail of SugarVeil    1 - Dessert Garnishes DVD    10 - Confectionery Combs SugarVeil® Confectionery Snips Stainless steel, extremely fine-tined 3.5" scissors for precise trimming of SugarVeil lace, or use to snip portions of SugarVeil when serving cake pieces.  #20-204 $18.00 Hygrometer for Measuring Humidity  Used for Measuring Humidity. #20-1000 $11.95 Mini-Spreader style and  color may vary slightly  Perfect for small jobs and  scooping on to mat. #20-900 $2.95	SugarVeil® Starter Kit #SVSK   $48.61   that's a 2.5% savings Get started making edible decorations and garnishes perfect for any occasion! With SugarVeil Confectionery Icing you can make a dessert mousse, a sorbet, tuile garnishes, or a delicate tasting, not-too-sweet icing. Use the SugarVeil Confectionery Comb for 2D and 3D designs, laces, twists, knots and bows. Follow along with the SugarVeil DVD to learn basic techniques including mixing, combing, veiling, stenciling, bows, ribbons, monograms, and flowers. 45 minutes long.      * SugarVeil® Dessert Garnishes DVD #20-001      * SugarVeil® Confectionery Comb #20-200K     * SugarVeil® Confectionery Icing (1 lb.) in resealable bag #20-600K

• 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.

• 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.

• 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.

• 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.

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!

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.

Comb SugarVeil into lines using theSugarVeil Confectionery Comb	Color SugarVeil and paint over the set lines.	Allow to set, and Voila - a perfectly striped SugarVeil fabric.
	Cut and shape into a bow to decorate your dessert!     Your completed dessert using a SugarVeil Bow

Prepare SugarVeil mixture as per instructions. Place a mound of SugarVeil at the edge of a greased parchment or Silpat® surface.   Select an edge of the Confectionery Comb and draw the comb through SugarVeil across the surface. Use a downward pressure to assure clean, parallel lines.

   1. Comb through SugarVeil mixture using the "Deep Lines" edge of the Confectionery Comb.
   2. Using a parchment cone or the SugarVeil Icing Dispenser, pipe tiny dots between lines 1 and 2, spaced 1-1/2" apart.
   3. Pipe dots between lines 2 and 3 spaced 1-1/2"apart, but offset the positioning (as in the placement of bricks) so that the dots are centered between the previous line of dots.
   4. Connect lines 3 and 4 repeating same dot pattern as between lines 1 and 2. Continue alternating dot pattern through the remainder of the lines.
   5. When set, peel from surface and expand lines to drape as a veil.
 

		Removing it when dry
	Triangle Spirals    1. Comb through SugarVeil using the "Medium"or"Deep Lines" edge of the Confectionery Comb.    2. Using a ball or other blunt-edged tool, scrape a series of "W’s" in the combed lines, creating triangles.    3. When set, grasp the top point of the triangle with one hand and, offsetting slightly, pinch bottom corners of the triangle together with the other hand. Twist to form a spiral coil (tighter twisting forms a gradation of loops).    4. Place by attaching each end to icing or plated dessert.
Knotted and Twisted Laces    1. Comb through SugarVeil mixture using the "Heavy Lines" edge of the Confectionery Comb.    2. When set, twist, knot, or tie individual laces into bows.	SugarVeil® Sparklers    1. Comb through SugarVeil mixture using the "Fine Lines" edge of the Confectionery Comb.    2. Connect the combed lines by piping perpendicular lines across them, spacing 1" apart. Each piped line will serve as a center "spine" of a sparkler.    3. When set, use small scissors to cut through the series of combed lines, cutting evenly between the "spines".    4. Twist sparkler spine onto a fine rice stick. (Rice sticks are delicate rice noodles, available at Thai grocers).