Posts by toobzyone

Both times we were working with cake we had baked and frozen, she has us fill, crumb coat and chill again, then a layer of butter cream before the fondant, but essentially we keep the cake cold and when I have noticed the problem has...

I am new to working with fondant. I have covered two cake now with fondant in my pastry class and chef said both were beautiful. The problem arises later, when I have the cake at home, anywhere from hours later to the next day and the...

I am new to all of this and made gumpaste for a gingerbread creation for a class I am in. My problem is the gumpaste seems to be drying out too much on the pieces I am actually working on. Is there a way I can control this?Any help...