An essential baking ingredient, icings give the final touch to decorate your cakes.
Black chocolate velvet finish
Dark brown colour
Dark mat opera icing
Mat black fondant icing, RSPO certified.
Deep dark chocolate glaze
Unipatis’ lustrous strongest chocolate glaze. Extremely dark and glossy, with a fluid texture and a pronounced cocoa taste.
Wide range of pure fruit icings, full of flavours.
Couverture chocolate icing. Smooth with a hint of vanilla.
Milk chocolate glaze
Couverture chocolate icing. Smooth and milky.
Neutral glaze – Pierre Hermé recipe
Pierre Hermé recipe, completely translucent, slightly sweet taste.
Opaline neutral icing – Felder recipe
Christophe Felder recipe, translucent and glossy.
Smooth, pistachio green icing.
Ruby Raspberry glaze
Rich in raspberry, this glaze has a deep and brilliant color.
Sweet pink chocolate glaze
Bright pink, natural colorant.
White glossy glaze
White glaze with intense brilliance.
Caramel chocolate glaze
Gourmet shade of dark caramel.
Coffee colour with shades of amber.
Coloured Opera icing
Mat fondant icing, available in white, red, pink, orange and pistachio green.
Ivory chocolate velvet finish
A refined snowy white
Red chocolate velvet finish
Passion red colour
Shea Opera icing
With Shea butter, no palm oil.
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All our glazes are ready to use, quick and easy to use. Their stable texture allow a clean cut on all types of support : rectangles, spheres, pyramids, domes, log.
Suitable for freezing and deep freezing, without loss in taste and without cracking.