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Pottery Avenue by Pangaea Trade, INC

Pottery Avenue 4.5" Embossing Rolling Pin Pattern - SEP-071 Givinchy

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  • Pottery Avenue 4.5" Embossing Rolling Pin Pattern - SEP-071 Givinchy
  • Pottery Avenue 4.5" Embossing Rolling Pin Pattern - SEP-071 Givinchy

4.5" Embossing Rolling Pin Givinchy

US$36.99

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SKU: SEP-071 GIVINCHY

Quick Overview

The 104.5" Embossing Rolling Pin Givinchy features intricate and quirky pattern of geometric arrangement embossed on the 4.5-inch x 2-inch roller pin.

The 4.5" Embossing Rolling Pin Givinchy features intricate and quirky pattern of design arrangement embossed on the 4.5-inch x 2-inch roller pin. The rolling pin gives fondant-covered cakes and dough covered pies a beautiful, textured base that's an ideal complement to other bakery delicacies. The ornate and decorative design of this rolling pin makes it an ideal giftable kitchen accessory that can also be customized for corporate gifting and family reunions.

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 Small Rolling Pin Givinchy

• 4.5 in x 2 inch

• 9 inch across handle tip to handle tip

Pepper Cookies 1 1/4 cube Butter 3/4 Cup Sugar 1/2 Cup Karo (or maple syrup) 1 egg 3 1/2 Cups Flour 1 tsp Cloves 1/4 tsp Powdered Ginger 1/4 tsp Pepper 1/4 tsp Cardamone 1/2 tsp Baking Soda (dissolve in 1 TBLS warm water) 1/2 tsp Baking Power. Heat Karo in sauce pan, add sugar and stir and dissolve. Remove from heat, add butter, mix together then add egg and beat. Add spices to mixture and beat together - sift flower and add 1/2, add with baking powder and beat. Add soda mixture and beat. Add remaining flour (keep 1/4 cup for rolling out cookies). Refrigerate dough 12 hour or freezer for 2 hours. Roll dough to 4 mm and use embossing roller for final emboss. Bake 375-degrees for 8 minutes or until golden brown.

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.   (SEP-071 GIVINCHY - 4.5" Embossing Rolling Pin Givinchy)