Moule Eros - KE068S cercle the cake lace remains moist

the cake lace remains moist and flexible for many months

Then heat to 100 °C while stirring constantly

in a texture that works like white chocolate

Enhance your flavor palette with Mallard Ferrière's Strawberry flavor

Melt slowly up to 150 to 170 °C

Moule Eros - KE068S cercle the cake lace remains moistMoule Silicone Pavocake CURS ENTRELACS by Emmanuele Forcone 180mm Pavoni Italia Design signature couronne de curs bombs romantiques Collection "Le Torte di Emmanuele" Champion du Monde Clbrez l'amour dans toute sa multiplicit avec le Pavocake CURS ENTRELACS by Emmanuele Forcone, une cration potique et spectaculaire issue de la collection exclusive "Le Torte di Emmanuele" dveloppe par le Champion du Monde de Ptisserie Emmanuele Forcone. Ce moule