Sweet Sticks Edible Art Decorative Cake Paint 0.5 Ounce 15 Milliliters, Metallic Dark Rose

How to paint with Edible Art Metallic Decorative Paint by Sweet Sticks Before you start: Tip 1. Shake the bottle well to ensure the solid and liquid ingredients mix together to form an even consistency to paint with. You can also open the bottle and stir the mixture with the end of your paint brush before shaking. Shake the bottle each time before using the paint, including between sessions. If your paint is transparent, the ingredients havent mixed together Tip 2. Play with your paints, become familiar with them. Each color has different pigmentation, so get a feel for each color. Edible surfaces are all different, so also paint on different painting surfaces; the metallic paints can be applied to fondant, crusted buttercream cakes chilled, sugar cookies, marshmallows, confectionery, ganache, modeling chocolate, macarons and fruits. Do not use these metallic paints on Italian or Swiss meringue buttercream as these surfaces keep the paints from air-drying and leave them in liquid form. Tip 3. These Metallic Paints prefer wide, flat brushes with soft bristlesTip 4. Have hot soapy water and paper towels on hand. When done with one color, wash your brush gently and dry at once with a paper towel; you can also wash the brush with dishwashing liquid in your hand, then rinse with hot water How to paint:Tip 1. Dont load your brush with too much paint its easier to build up the color than take it away. If another coat is needed depending on your desired color, wait for the first coat to dry; thick coats of paint will take much longer to dry. Tip 2. This paint is designed to be used straight from the bottle. You can add a drop of 95-percent high-grade alcohol to thin the paint when needed.

How to paint with Edible Art Metallic Decorative Paint by Sweet Sticks: Before you start, Tip 1: Shake the bottle well, to ensure the solid and liquid ingredients mix together to form an even consistency to paint with; you can also open the bottle and give the mixture a stir with the end of your paint brush before shaking; shake the bottle each time before you use the paint, including between sessions; if your paint is transparent it means the ingredients havent mixed together Before you start, Tip 2 tip 1 in first paragraph: Take the time to play with your paints, become familiar with them; each color has different pigmentation, so get a feel for each color; edible surfaces are all different, so also play with the paint on different painting surfaces; the metallic paints can be applied to fondant, crusted buttercream cakes chilled, sugar cookies, marshmallows, confectionery, ganache, modeling chocolate, macarons and fruits Do not use these metallic paints on Italian or Swiss meringue buttercream as these surfaces keep the paints from air-drying and leave them in liquid form; Tip 3 in before starting: These Metallic Paints prefer wide, flat brushes with soft bristles; Tip 4. Have hot soapy water on hand with paper towels; when finished with one color, wash your brush gently and dry at once with a paper towel; you can also put in your hand dishwashing liquid, wash the brush in it and then rinse with hot water How to paint: Tip 1. Less is more, so dont load your brush with too much paint; its easier to build up the color than take it away; if a second coat is needed depending on your desired color, wait for the first coat to dry; thick coats of paint will take much longer to dry; Tip 2. This paint is designed to be used straight from the bottle; you can add a drop of 95-percent high-grade alcohol to thin the paint when needed Drying the paints: Tip 1. Wait 24 hours for these paints to air-dry; conditions like temperature and higher humidity can affect the drying process tremendously, so please allow time for this too; a fan can be used to speed the drying process; if paints arent air dried correctly, you may be left with a bitter taste; please note what these paints can paint on before you begin; Tip 2. When using these paints on Buttercream, allow time for drying before placing the cake back in the fridge