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23/11/2024

All-Weather Fondant Recipe

Here’s an easy and quick recipe to make all-weather fondant for your cakes and decorations. This fondant will stay soft, smooth, and workable for all weather conditions.

Ingredients:

1 kg icing sugar

⅓ cup water

⅓ cup glucose

1 tablespoon gelatine

2 teaspoons CMC (Carboxymethylcellulose)

Procedure:

1. Dissolve the Gelatine:
In a bowl, add ⅓ cup of water. Sprinkle the gelatine into the water and allow it to dissolve completely.

2. Add Glucose:
Stir in the glucose into the gelatine-water mixture.

3. Heat the Mixture:
In a separate pot, heat a little water on the stove. Place the bowl with the gelatine and glucose mixture into the pot of hot water. Stir occasionally until the gelatine and glucose dissolve fully, about 3-5 minutes.

4. Prepare the Icing Sugar:
While the gelatine and glucose mixture is heating, sift the icing sugar into a clean bowl. Add the CMC (this helps with the consistency and elasticity of the fondant).

5. Combine Everything:
Pour the hot gelatine and glucose mixture into the icing sugar mixture. Stir quickly to combine.

6. Knead the Fondant:
Once everything is combined, start kneading the fondant. Continue kneading until it’s smooth and well-formed. If the fondant is too sticky, you can add a little more icing sugar. If it's too dry, add a small amount of water.

7. Store and Use:
Wrap your fondant in plastic wrap or place it in an airtight container to keep it soft. It’s now ready for rolling and decorating cakes!

This fondant recipe is perfect for humid or dry weather, ensuring your cake decorations stay smooth and flexible. Enjoy your decorating!

22/11/2024

Money banquet

10/11/2024

1/4 cup glucose
5 TBSP hot water
1 Tbsp tylose
2 Tbsp icing sugar
1 Tbsp Cornstarch/cornflour

Lace recipe

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Grooming Standards in Hotels.
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28/04/2024

5 THINGS TO AVOID WHILE BAKING

MEASUREMENT
Avoid gauging a measurement using logic without proper measuring instrument. e.g digital scale, measuring cups and spoon.

SUBSTITUTING
Avoid been tempted to replace element s of recipe according to your desire. e. g substituting butter and oil. even though both are fats, they work differently in recipe.

RAISING AGENT
Avoid using outdated or expired raising agent. e.g baking powder and baking soda, it will result in pretty much flat cake or change the result of your baking product.

ADDING UNNECESSARY THING
Avoid been tempted in adding unnecessary ingredients or over measurement in your recipe to be able to get the desired end product or result.

OVEN
Avoid doing a peek-boo at your oven when baking. e. g opening the oven door every time while the baking is still happening. This can result in getting flat cake.

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27/04/2024

GUM PASTE VS FONDANT VS MODELLING CHOCOLATE.

Gum paste, fondant, and modeling chocolate are very popular decorating mediums used in cake decorating and sugar arts.

Each has unique properties and is suitable for different purposes.

Let's go into detailed comparison of the three:

Gum Paste

Texture: Gum paste is a pliable, stretchy, and slightly stiff dough made from sugar, water, and gums (like tylose or CMC).

It's USES

Uses: It's primarily used for creating intricate sugar flowers, figures, and decorations that need to hold their shape and dry quickly.

Gum paste can be rolled very thin, making it ideal for detailed work.

Drying Time: Gum paste dries quickly and becomes hard, which makes it great for decorations that need to stand on their own or be used in advance.

Fondant

Texture: Fondant has a softer and smoother texture.
It's made from icing sugar, water, and other ingredients like gelatin, glucose giving it a more elastic and pliable consistency.

IT'S USES

Uses: Fondant is typically used for covering cakes and creating smooth surfaces.

It can also be used to make simple decorations, but it’s not as suitable for intricate designs due to its slower drying time.

Drying Time: Fondant dries more slowly and doesn't harden as much as gum paste.

This makes it easier to work with for covering large areas but less suitable for delicate details.

Modelling Chocolate

Texture: Modeling chocolate is made from melted chocolate and corn syrup (or similar sweetener).

It has a smooth, malleable, and slightly firmer texture compared to fondant.

IT'S USES

Uses: Modeling chocolate is used for sculpting figures, decorations, and even covering cakes.

It's popular for creating more detailed and realistic designs because it can be shaped, textured, and colored like clay.

Drying Time: It doesn't dry as hard as gum paste or fondant, so it retains some flexibility, but it firms u