Q – Why are there so many different tones of green in the range?

A – If I could, I would have over 100 different greens in my range! Mother nature is so perfect because of her imperfections and varied colour tones… I have literally spent hours trying to mix up the perfect tone of greens for example for a rose leaf, students tend to be quite shocked at how many different layers of green tones I apply to the front and back of a single leaf. The natural beauty shines through when applying many varied colour tones… I normally use around eight different tones of green for one leaf, probably more if I was creating something special.

Q - What are the green lustre-coloured tones used for in the colour range?

A – Robert has developed these varied blended tones to enhance, the subtle lustery light green tones of the back of Rose, Raspberry and Blackberry leaves… The perfect go to colours which wouldn’t need to be mixed by blending 3 or 4 individual colours together, offering great savings for customers and students.

Q – Where would I use white lustre colour?

A – Robert is known for his natural botanically correct sugar flowers, so developing a natural lustre colour tone with a slightly shimmery appearance was quite tricky… Robert uses this tone to enhance white moth orchids and bringing out texture and detailing on the inside of Rose calyx’s plus adding an overall velvety appearance to darker coloured roses.

Q – Can I blend the colours together when painting?

A – Absolutely yes, Robert uses his matt setting glaze to dilute the edible dust colours, you can paint directly on top of painted detail beneath even using white, because the pigments are so strong you can even paint white on top of black. Robert recommends you use the matt setting glaze to fully immerse the petal or leaf before applying a painted lighter colour tone, then fully re-glazing to set the painted colours in place.

Q – Can I use the edible dust colours to paint or airbrush with?

A – Absolutely yes, Robert uses his matt setting glaze to dilute the edible dust colours, the more matt setting glaze you use the effects are like watercolour painting. Robert uses this technique especially on the outer guard petals on roses and variegated leaf designs for Holly, Hosta and variegated ivy.

Q – How do I clean my paintbrushes?

A – Robert uses a mixture of washing up liquid and shampoo to clean his beautifully handmade paintbrush sets. If you have been painting using a mixture of the edible dust colours and Roberts Matt setting glaze then use IPA, Baker’s spirit, or thinners to clean your brushes, followed by hot soapy water.

Always dry your brushes flat to prevent the glued ferrule decaying and bristles becoming loose.

Q – Are the products easy to open?

A – anyone who knows me, knows my quest for perfection… the designed pots for the edible dust colours come with a beautiful screw lid and easy to remove white inner lid, they also individually come cellophane wrapped ensuring no mess! plus non-tampered, complete safety, peace of mind.

The larger glaze pouches come with a screwable cap ensuring no liquid can evaporate or spill.

The edible glue has a handy screwable lid which is perfect to direct the wet glue around petal edges to fix in place. Easy to wipe clean nozzle ensuring no mess and no need for a glue brush!

Q – What do you use the edible setting glazes for?

A – Robert predominantly glazes every sugar item he makes… the reason being is that by completely immersing your wired finished petals and foliage, the glaze blends the edible dusting colours beautifully together creating an extremely natural finish. Robert also can claim that glazing forms a barrier and protects against humidity.

If you used the steaming method to set the edible dust colours on the surface of the sugar petals, steaming only sets the colours in place… if you perhaps were steaming the centre of a finished coloured rose, the steam wouldn’t penetrate completely all of the gaps so leaving some areas unstreamed and areas of loose coloured dust. If displaying steamed flowers onto a light-coloured cake surface be aware of loose coloured dust particles spoiling the surface!... Fully glazed items are completely colour touch free.

Q – What do I use the edible Matt setting glaze for?

A – Robert completely immerses his petals, foliage and fully assembled flower heads which require no sheen at all, the matt setting glaze adds that very subtle professional matt finish. After dipping into the glaze gently spin off the excess, then leave to dry.

Q – What do I use the edible satin setting glaze for?

A – Robert completely immerses his foliage into the satin setting glaze which adds that very subtle professional satin finish. After dipping into the glaze gently spin off the excess then leave to dry. Perfect for finishing off foliage that has a slight satin finished sheen.

Q – What do I use the edible high gloss setting glaze for?

A – Robert completely immerses his foliage, fruit, berries etc into the high gloss setting glaze, which adds that very subtle professional high gloss finish. After dipping into the glaze gently spin off the excess then leave to dry. Perfect for finishing off foliage which has a high gloss finished sheen. For very shiny items for example Blackberries, Anthurium spathe or Rugosa rosehips double dipping is advised.

Q – Can I reuse my glaze?

A – Robert reuses his glaze all the time at home, he tends to keep one glaze tub for mixed coloured items for example (red roses) another tub for green items (foliage) and another tub for clear items such as (white petals)

After a few times using the glaze the coloured pigment from the edible dust will stain the glazes, however this won’t affect the quality of the glaze.

Q – How do I clean my glaze?

A – as mentioned previously if using darker shades of edible dust colours on your sugar petals and foliage over Time the glaze will take on this pigment colour. Also overtime there will be a build-up of coloured dust sediment settling in the bottom of your airtight glaze tub. To clean this out, simply drain the glaze through a coffee filter, return glaze to airtight tub.

Q – IPA & Ethanol are highly flammable – safety info

A – IPA & Ethanol Is dangerous if swallowed, it isn’t made for consumption, however it is used in sugar craft because the liquid & alcohol evaporates quickly. Mark the bottle carefully with a “Danger Do Not Drink” sign. Keep in a high cupboard out of reach of children.

Always use in a well-ventilated room, replace the screwable lid cap when not in use.

Keep away from a naked flame!

Features

• Premium quality, super fine, clump free edible petal dust
• Very strong colouring pigment, so a little goes along way
• A stunning range of specifically chosen natural shades chosen by Robert
• Gluten-free, milk free suitable for vegetarians and vegans, no animal derived ingredients
• Edible glue, very strong, dries completely transparent with a pleasing strawberry scent
• Fully immerse wired sugar petals, foliage etc into glaze, gently spin off excess, leave to dry
• Beautifully blended lustre tones to enhance, the subtle lighter green tones of the backs of leaves
• White lustre adds an overall velvety appearance to darker coloured roses
• Robert uses his matt setting glaze to dilute the edible dust colours to paint fine details
• Glazing forms, a barrier and protects against humidity
• Roberts Matt setting glaze adds that very subtle professional matt finish
• Roberts Satin setting glaze is perfect for enhancing foliage, giving a slight satin finished sheen
• Roberts High gloss setting glaze is perfect for finishing Blackberries, Anthurium spathe or Rugosa rosehips