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Pottery Avenue by Pangaea Trade, INC

Pottery Avenue Honeycomb 10" Embossing Rolling Pin Pattern - LEP-242

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10" Embossing Rolling Pin Honeycomb

US$56.99

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SKU: LEP-242 HONEYCOMB

Quick Overview

Add beautiful textured pattern on your fondants and dough with the 10" Embossing Rolling Pin Honeycomb

Add beautiful textured pattern on your fondants and dough with the 10" Embossing Rolling Pin Honeycomb. The rolling pin features honeycomb designs in a row pattern, embossing on the 10-inch X 2.5-inch cylindrical roller, making it a perfect choice for decorative focal points in gift baskets, kitchen drawers, and can be customizable for corporate gifting and family reunions. 10 Inch Laser Cut Embossing Rolling Pin featured in a honeycomb design provide attractive designs in a single roll.

Here are The Details For Use And Care.

Rolling Instructions:

• Roll dough out with regular rolling pin to 4mm
• Emboss with one roll of medium pressure. If you get dough in your roller, apply less pressure
• Begin rolling 1 inch from the dough bottom edge to help avoid dough rolling up with the pin
• Cut away non embossed dough and repeat

Care Instructions:

• Prior to first use, apply oil such as wood oil, vegetable, olive, flax etc.
• Clean with stiff bristled brush
• Soap and water when necessary
• Pat thoroughly dry
• Re oil as needed.

Wooden Corner HONEYCOMB Rolling Pin

• 10 inch (0.25 m) x 2.5 inch (6.35 cm) roller

• 17 inches (0.43 m) from tip of handles

SHORT BREAD DOUGH

• 1 cup butter, room temperature

• 1/2 cup white sugar

• 2 teaspoons almond extract

• 2 1/2 cups sifted all-purpose flour

Directions

• Prep time

• Cook 25 m

• Ready In 2 h 40 m

1. In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.

2. Preheat oven to 300 degrees F (150 degrees C).

3. On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on un-greased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.

4. Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.   (LEP-242 HONEYCOMB - 10" Embossing Rolling Pin Honeycomb)