cakemodel

319 views, 1 by cakemodel

chocolate tempering

hello, what would be the best way to temper chocolate (for every kind of chocolate) so it wouldn’t crystallized so quick (or at all)? what kind of choclate would be the best to use ? thank you

307 views, 0 by cakemodel

primer&skin tones

hello everyone, does anyone know of any kind of substence that could be used as a primer for fondant- before or after printing on it so the paint wouldn’t “bleed” under the fondant or make it darker when being left at room temp or in the ...

293 views, 0 by cakemodel

primer

hello all, i was wondering if any of you could please recommend on a good (preferebly white)primer to use on sugar paste or pondant so when im coloring it the color wouldn’t get inside the coverage? i hope im being clear enough… would really...

378 views, 0 by cakemodel

What fondant recipe would be the best?

Hello all, im new in the cake decorating field and i was wondering what would be the best fondant reciepe for me? i need it the be firm and yet flexible. and after it’s ready, when can i start use it? what would be the best way to flatten it?...