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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 been after transport home, when the cake has had sufficient time to warm. I will try your tips, thank you both.
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 fondant seems to release in large bubbles here and there on the fondant. It seemed to be smooth and tight when I initially put the fondant on. Everything tastes find, it just doesn't look great any longer. Fortunately these were not...
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 would be appreciated! Thank you.
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