I couldn’t create my cakes without this very useful product! White vegetable fat (shortening), which is often referred to as just White Fat, is a solid fat that has traditionally been used in pastry making. In cake decorating, however, it has a number of uses: White fat in cake decorating This beneficial ingredient is often […]
sugarpaste
Rolling out sugarpaste – Top Tips for beginners
Rolling out sugarpaste, rolled fondant or ready to roll icing comes with practice. I am hoping that my practical tips below will help shorten your learning curve! The best approach for rolling out sugarpaste Knead the sugarpaste icing until it is soft and pliable – for comments on the consistency of your paste, please see […]
Why does my sugarpaste crack when covering cakes?
“Why does my sugarpaste crack when I’m covering cakes” is a question I often hear when I’m teaching, even from people that have been decorating cakes for a while. Usually, the simple answer is that either, the paste hasn’t been kneaded enough or the consistency of the paste isn’t correct i.e. it is too soft […]