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Posts by Jelena

I have been watching a really great class on Craftsy that goes through all of this. The class is run by Lauren Kitchens. She says that modelling chocolate is a great way to cover cakes, however, you can't use the same technique as fondant. The main reason for this is that fondant is more stretch (as previously noted) and the modelling chocolate will crack when you go over the edge. The way to cover the cake is to roll it as thinĀ as fondant, cut a cricle for the top and...
Hey...I don't work with MMF I use rolled fondant - but I know that they're pretty much the same to work with...so I think that the air bubbles are coming from putting too much air in it...so try to mix it less and at a slower speed - that might help...but if you still get some bubbles just pop them with a pin!Hope that helped a bit
Hey, I thought that maybe this site can help you with the cheesecake basics...the recipies are good too!Good luck, http://www.baking911.com/cakes/cheesecake101.htm
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