Friday, 18 January 2013

Free class Available! On 27 January 2013

Free Class to grab!!! This 27 of January 2013, we are having "free class" for public to grab, we provide all ingredients and recipe on that day. Please contact us on 0362501181 for more detail.

Tuesday, 20 November 2012

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Rolled Fondant

Rolled fondant, fondant icing, or pettinice, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. It includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency.

It can also be made using powdered sugar and melted marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake.

In recent years, rolled fondant has become a more popular way to decorate cakes. It is seen as much easier to use, as well as to be creative with, than the butter cream icing traditionally used to decorate cakes.

There are several different brands of fondant, and they can be found in major retailers as well as in specialty cake stores or craft stores.

Alternatively, numerous recipes for making homemade fondant are available.

Sugar Art

Sugar art, the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives, is an art that is rapidly garnering support.

Sugar showpieces can be composed of several different types of sugar elements. All begin with cooking sugar, and possibly an acidic agent and/or non-sucrose sugar product to avoid unwanted crystallization, to the hard crack stage, around 300 °F (149 °C).
When all components are completed, they are welded together using a gas torch. The sugar is melted, and then joined together.