SQUARE PAN 10CM X H 10CM

This heavenly sprinkles mix transports us straight into a dreamy world of pink hearts, white and pink little stars and shiny blue pearls and chocolate crunches. This is truly what dreams are made of! ?? All your baking creations will make the lucky guests feel like they're floating on cloud 9 - the dreamiest sprinkles will transform any cake, cupcake or cookie into a work of art. ??

These 0.5" thick board is an ideal base for your cakes

These double thick gold cake cards are an ideal base for cakes and other desserts

Professional baking pans in anodized aluminum, without welding points. The perfectly straight edge guarantees the baking of perfectly formed cakes. Available in 3 different heights: cm 10, 7.5 and 5.

This PME 15 cm Non-Stick Polyethylene Rolling Pin is perfect for use with sugar paste, rolled fondant, gum paste, marzipan, dough and much more. Using this rolling pin enables you to minimise the use of dusting materials like icing sugar, cornflour and flour helping you to create a professional finish to all of your decorated cakes and pastries. These rolling pins are also a lot easier to use with a larger version, when working with marzipan and other materials, where smaller pieces such as leaves and blossoms are required. Made from High Quality Polyethylene, these pins feature specially polished non-stick surfaces, making them incredibly versatile and useful. A must have for any cake decorating enthusiast or sugar craft artist. Dimensions: 152 x 25 mm (6 x 1")

Created with even wall thickness and seamless construction giving you a smoothed straight edge cake. The PME cake pans are made from a strong and durable form of non-reactive anodised aluminium making them easy to use, clean and hard wearing. Dimensions: 203 x 203 mm (8 x 8") For best results use with PME Level Baking Belt.

Professional baking pans in anodized aluminum, without welding points. The perfectly straight edge guarantees the baking of perfectly formed cakes. Available in 2 different heights: cm 10 and 7.5.