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Posts by learning123

Yeah the Satin Icing is really nice to work with but it does depend on the look your after. If your going to be doing more fondant work it may be worth investing in a tub of "Bakels" RTR icing the inital outlay is a little pricy but alot cheaper in the long run & does last a long time if stored correctly. :-)
U can buy fondant from any good cake decorating supplier. Measure your cake from end to end & add roughly an extra 5-7 cms (for the overhang) Gently work (knead) the fondant till it beomes soft & workable but dont over do it, Depending on your work surface you may want to dust a little cornstarch on the bench first to prevent sticking. Roll your icing into a ball & flatten out slightly with your hand. Start rolling away from you, roll once & turn the fondant a...
If your in Melb, go to "The Essential Ingredient " at Parahan Market. They sell premium Couverture choc & its nice, ive used it myself for mud cake & ganache. They have a website if you want to google them
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