Notes for making this fondant and recipe: When Yener says icing mix means confectioner's sugar. This is icing sugar mixed with 3% corn starch. Those of us who cannot get this readily available can make it ourselves by adding 30g of corn starch to a kilo of icing sugar (15g to 500 or 7.5g to 250g) This recipe makes 500g of fondant. Make the tapioca part with 10g tapioca 50g confectioner's sugar 60g water Mix and warm in microwave until it's a gel. Add flavourings and colouring to the cooled gel. Paste colours are best. Add this to 375g confectioner's sugar 20g shortening 5g tylose Mix until incorporated (can use mixer with dough hooks or by hand) leave overnight to rest
JUMP TO 12:29 for recipe Just made this. I overcooked the tapioca mixture so it made the fondant a bit dry but that was easily fixed with an extra teaspoon of water and I'll add more shortening when I go to roll it out. How do you know you've overcooked the tapioca? When it's clinging to the sides of the bowl and spoon. I doubled the recipe and did 2 mins in the microwave, next time I'll go in 10 second increments. What you want to see is a combined mixture that doesn't stick to anything. Just my experience, hope it helps someone. I would say also add flavourings and colourings at the tapioca stage so when the tapioca is cooked and cooled add those ingredients then. Paste colour would probably be best as it won't add extra liquid.
Thank you so much for sharing your observations..I just tried the recipe today and I think over coocked the starch...I was wondering where I went wrong considering I kept to the given time..I had to add water 😅 I will definately try reducing the time.Thank you
Your teaching comes from the heart and makes a big difference. Thank you for sharing your knowledge with so much love. It's the most precious gift you can give to someone. God bless you.
@@Yenersway Hello, I am Shanu from India. I had tried so much time but I wasn't able to make a smooth , elastic fondant . In this video I learn something new.. know about new ingredient which is Tapioca Starch ... I want to know does Tapioca Starch is vegan or not ..?
I just made this today as I had to order the starch, it was so lovely 😍 I cried a little it's the first time I have ever covered a cake with ease. I avoided fondant cause it was so hard and never seemed to behave like in the vedios on TH-cam, this is the first time I used all the techniques and they just worked. I covered the cake in no time and it looked great. Thank you so so much.
I’m so happy to see you happy and healthy. I remember when I first started watching TH-cam, you were one of the first 10 people I subscribed to. You pretty much blew my mind with your knowledge. And sir, you haven’t changed a bit! God bless to you as well. 👍🏼🤍
I'm so amaze by how you decorate your cakes using simple things that other people see as junk, it doesn't need to use fancy cake decorating materials to make an excellent cake. ❤❤❤❤
Thank you for this video. 40 plus years ago when I learned fondant, we would not use icing sugar. We used granulated white sugar cooked to the hard crack stage, poured onto a marble slab and worked with a bench scraper. It would take so damn long. I like what you did and will try. Many thanks
You are the best teacher ever. Before you it's you. And after you is still you. Thank you so so much for all you do. God bless you. Please do Gum paste. Thanks
As a fondant newbie, I found the fondant recipe requires a lot of muscle to make (even after taking out of the stand mixer). I love the consistent, bright color and lack of little bits that gelatin causes, but haven't been able to get a mouth feel/taste that makes me happy. I keep trying, and just last night used this fondant to cover / quilt a cake board. Beautiful. It will be my go-to fondant for cake boards. Wish I could post pics! Thanks.
Wow... I have been make my own fondant for 3 years, and always use the gelatin method. This is definitely lots cheaper. Will give it a try soon! Thank you so much for the recipe. You are truly a blessing!
You are such an amazing teacher. You are a boon to the baking world!!! especially to budding baker like me. I have always used your pastillage recipe and its never failed me. I am surely gonna try this fondant recipe (i tried a different recipe once and failed) and would love to have a detailed video on pastillage use. God Bless you too!! xoxo
I have been blessed by your back to basics tutorials. I can watch your videos all day in awe but I also am enabled to try because of your wonderful teaching ability. I am looking forward to giving this fondant recipe a try. Thank you so much for the help you provide to a newbie like me as well as the most skilled individual. We are always learning and you have taught so much.
Your teaching is in details. Tried to make it , first time 1/2 ingredients were missing but the second time it was awesome... thanks ..Huge respect from Pakistan
Thank you so much for sharing your knowledge. I have a question, when rolling the fondant to place it in a cake do you use tapioca starch or corn starch? Thank you
Its wonderful tutorials ... I came here while searching "How to make printable sugar sheet paper at own". it would be great if you make how to do that in one of your video. Thanks and have a great time.
Thank you so much for this video! I love your idea of more educational videos too. I started cake decorating as a hobby to be able to make special cakes for my kids and friends, but I'm very interested in knowing the science behind the products I'm using, and how to use them properly. I love knowing how things work, and would really like to know the how and why of baking/ decorating. Thanks again!!
Thank you so much for sharing all your knowlegde so generously. When i see how simply you explain things, i find you do it in such a great way. I am looking forward for your new tutorials online, will try out this one and let you know how i managed. Again many thanks.
Thanks for this solution ,i was really looking actually for this kind of recipe,its wonderful ,today i made 2 custom cakes with this fondant and its really looking owsem.very stretching and smooth fondant i never used before .i m in love with this recipe.Thank you sir.
I absolutely love your tutorials and would appreciate you continuing to do more general teaching. For example, showing us how you did a simple version of homemade fondant was great. If you could teach us how you do your modeling paste, I would love that also. I am a hobby baker but love to learn, not that I could ever come even close to the Talent that you demonstrate.
Bless you Yener and Merry Christmas, of all the cake decorators I have watched I trust you the most. You are the ONLY decorator who has a chocolate modelling recipe that ACTUALLY works and I love your explanations and knowing that if I follow your recipes they WILL come out the way you've said. Thank you for taking the time to invest your knowledge in upcoming bakers, we all appreciate it. To answer you I think definitely having more explanations and recipes bakers can make themselves would be great. It can be hard to get certain ingredients/items in some parts of the world so to be able to make your own and understand the science behind things is ace. Some techniques would be good too, I'd like to improve my carving and piping, nothing I watch gives me that confidence.
Thank you so much. I always needed recipe which doesn't have gelatine. I am definitely making this with flavours. Thank you once again. Stay safe and God bless you.
wow ..you really are very good ..very patient..passionate about your job...I still remember watching your video in which you mentioned chiffon cake. your excitement was infectious..
Buenas tardes Chef, Soy de Perú y la receta que acaba de hacer me parece magnifica, seria estupendo que hallan docentes como ud. que expliquen el porque de cada cosa, si fuera posible me gustaría que nos enseñara mas sobre decoración las técnicas para lograr un buen esculpido, tallado, etc. Pero mas aún una buena manera de sacar costos para ventas seria magnifico. Desde ya le agradezco por sus enseñanzas. Miles de buenas vibras.
El costo lo tendría que calcular UD según los precios en su pais, hay un vídeo del maestro Yener dónde enseña como Él calcula el costo de cada flor, cada ventana, cada loza del techo, y también cobra por el montaje o elaboración del diseño, soy de México y acá los precios de un pastel no son tan altos, yo cobro a 2 dlls la porción de un pastel combinado buttercream y la Deco de fondant y a 3 dlls la porción todo hecho de fondant cobertura y Deco y solo trabajo pasteles de 50 porciones con alguna temática para compensar el tiempo que le dedico a la elaboración total del pastel, me baso en mi experiencia y disculpe le conteste ,ya que ví que el maestro no puede por la barrera del idioma supongo.
We would love to see more educational videos and also some recipe videos! The detailed videos are soso helpful. I have not found this kind of information anywhere else! Much appreciated Yener bey❤️
Hello sir thanks a lot for this tuterial, i am new in baking and pastry which i dicided to do resently. Sir if i may ask can u itemise the things that we use to make home fundants also equipments thanks a lot sir.
God bless you always! Really glad to watch this video, learned a lot from this. Will surely try this recipe. Am looking for a good modelling paste recipe, so i guess i just need to add 25% extra icing sugar from this recipe given. Thank you so much.
I use glucose in the past. Will the starch cause mould in conjunction with almond icing? That was the reason I never used icing mixture but pure icing because of the starch in conjunction with the almond icing. Icing mixture would be easier to work with
I tried your recipe today and it is the best homemade one out there! Thank you so very much for sharing it and your explanations. I live in a very dry climate (Colorado) and ended up not using all the icing sugar. It was smooth and had the best elasticity for homemade fondant. Thank you again!
Good day to you Sir, I just love watching your videos.... I'm living in Durban in South Africa, It is extremely humid & hot here...Im not sure about what our icing sugar contains. I would love to make my own fondant reason being I experience lots of elephant type of skin with the fondant I buy. May I ask, what is the best frosting or buttercream to use in this humidity.... I have actually not taken orders for cakes during this summer because of my experiences with the buttercream being much too soft & it melts. Please assist.... THANK YOU MAY GOD BLESS YOU...
Yeners Cake Tips could you please do a tutorial for fudge making. The kind of fudge made on the stove with a thermometer. I love all your teachings. Thank you
Can you freeze fondant decorations? If decorations are made ahead, how long will they stay usable in the frig? Thank you for any information you can give to make decorations ahead and storing.
Thank you so much for this amazing tutorial! I learn so much from you!! I am a cake designer and I love bringing European flair to my cakes, growing up I was never introduced American style fondant, all cakes were covered in marzipan and that was the best part of the cake. How can I use marzipan instead to elevate my cakes and have my client enjoy the whole cake including the fondant?
Thank you very much. This was so informative. Will definitely give this a go. I'm keen to learn more about modeling paste for cake toppers that sets hard but has good working time and allows fine details. I find gumpaste a bit spongy, paste with cocoa butter doesn't set hard, I tend to add CMC to fondant. Thank you for sharing your talents. God bless, stay safe.
Notes for making this fondant and recipe:
When Yener says icing mix means confectioner's sugar. This is icing sugar mixed with 3% corn starch. Those of us who cannot get this readily available can make it ourselves by adding 30g of corn starch to a kilo of icing sugar (15g to 500 or 7.5g to 250g)
This recipe makes 500g of fondant.
Make the tapioca part with
10g tapioca
50g confectioner's sugar
60g water
Mix and warm in microwave until it's a gel. Add flavourings and colouring to the cooled gel. Paste colours are best.
Add this to
375g confectioner's sugar
20g shortening
5g tylose
Mix until incorporated (can use mixer with dough hooks or by hand) leave overnight to rest
Спасибо Вам за то что делитесь своими знаниями❤❤❤
Thank you so much - this is helpful
JUMP TO 12:29 for recipe
Just made this. I overcooked the tapioca mixture so it made the fondant a bit dry but that was easily fixed with an extra teaspoon of water and I'll add more shortening when I go to roll it out. How do you know you've overcooked the tapioca? When it's clinging to the sides of the bowl and spoon. I doubled the recipe and did 2 mins in the microwave, next time I'll go in 10 second increments. What you want to see is a combined mixture that doesn't stick to anything. Just my experience, hope it helps someone. I would say also add flavourings and colourings at the tapioca stage so when the tapioca is cooked and cooled add those ingredients then. Paste colour would probably be best as it won't add extra liquid.
Thank you so much for sharing your observations..I just tried the recipe today and I think over coocked the starch...I was wondering where I went wrong considering I kept to the given time..I had to add water 😅 I will definately try reducing the time.Thank you
Your teaching comes from the heart and makes a big difference. Thank you for sharing your knowledge with so much love. It's the most precious gift you can give to someone. God bless you.
You are so right. Thank you so much. You can't bring the knowledge to the other side.
@@Yenersway .
111111 111111111 111111¹¹111 1 111 t11.15 correct 11
Thats true dear
@@Yenersway Hello, I am Shanu from India. I had tried so much time but I wasn't able to make a smooth , elastic fondant . In this video I learn something new.. know about new ingredient which is Tapioca Starch ... I want to know does Tapioca Starch is vegan or not ..?
I just made this today as I had to order the starch, it was so lovely 😍 I cried a little it's the first time I have ever covered a cake with ease. I avoided fondant cause it was so hard and never seemed to behave like in the vedios on TH-cam, this is the first time I used all the techniques and they just worked. I covered the cake in no time and it looked great. Thank you so so much.
I’m so happy to see you happy and healthy. I remember when I first started watching TH-cam, you were one of the first 10 people I subscribed to. You pretty much blew my mind with your knowledge. And sir, you haven’t changed a bit! God bless to you as well. 👍🏼🤍
I'm so amaze by how you decorate your cakes using simple things that other people see as junk, it doesn't need to use fancy cake decorating materials to make an excellent cake. ❤❤❤❤
Exactly the point. Such a talented man! He's a blessed man.
You are an excellent teacher sir!
You make things simple. Thanks a million for always ready to share your long term knowledge. I deeply appreciate !!!
Best tutorial with details! Love the way you made it clear in every step.
Thank you for this video. 40 plus years ago when I learned fondant, we would not use icing sugar. We used granulated white sugar cooked to the hard crack stage, poured onto a marble slab and worked with a bench scraper. It would take so damn long.
I like what you did and will try.
Many thanks
yes also did that for coating marzipan coated cakes with fondant by tempering and pouring.
I have always hated the taste and texture of fondant. That was before I came across yours. Absolutely, love this recipe. Thank you so much.
You are such a gifted teacher and artist! Thank you for sharing your gifts!
I was going to say the same thing
Professor Yener
You are so an excellent teacher.
My first time watching your TH-cam channel tonight and I am hooked on you.
You are the best teacher ever. Before you it's you. And after you is still you. Thank you so so much for all you do. God bless you. Please do Gum paste. Thanks
Simply loved this. With an incredible amount of patience, you've explained. Thank you so much.
As a fondant newbie, I found the fondant recipe requires a lot of muscle to make (even after taking out of the stand mixer). I love the consistent, bright color and lack of little bits that gelatin causes, but haven't been able to get a mouth feel/taste that makes me happy. I keep trying, and just last night used this fondant to cover / quilt a cake board. Beautiful. It will be my go-to fondant for cake boards. Wish I could post pics! Thanks.
Wow... I have been make my own fondant for 3 years, and always use the gelatin method. This is definitely lots cheaper. Will give it a try soon! Thank you so much for the recipe. You are truly a blessing!
Yes he is
Excellent recipe! The elasticity is amazing and worked extremely well. Thank you.
You are such an amazing teacher. You are a boon to the baking world!!! especially to budding baker like me. I have always used your pastillage recipe and its never failed me. I am surely gonna try this fondant recipe (i tried a different recipe once and failed) and would love to have a detailed video on pastillage use. God Bless you too!! xoxo
Thank you for your generosity! May I ask, what the fondant tastes like?
Thanks chef.. not all the professional chef is have a heart to share their knowledge.. thank you for sharing chef..
thank you so much for this informative tutorial. I have learnt so much from watching your videos. god bless
Muchas gracias por sus conosimientos , adoro sus videos ❤
can we use coconut oil instead of shortening?
You are the most incredible teacher all over the world! Thanks for everything.
I have been blessed by your back to basics tutorials. I can watch your videos all day in awe but I also am enabled to try because of your wonderful teaching ability. I am looking forward to giving this fondant recipe a try. Thank you so much for the help you provide to a newbie like me as well as the most skilled individual. We are always learning and you have taught so much.
Thank you so much for taking time to share this, wonderful instructor
Your teaching is in details. Tried to make it , first time 1/2 ingredients were missing but the second time it was awesome... thanks ..Huge respect from Pakistan
you are very generous with your knowledge...Thanks sooo much
Thank you so much for sharing your knowledge. I have a question, when rolling the fondant to place it in a cake do you use tapioca starch or corn starch? Thank you
Thank you for your wonderful insightful tutorials. I am learning a lot from you. You teach with passion which makes it easier to listen and understand
Its wonderful tutorials ...
I came here while searching "How to make printable sugar sheet paper at own".
it would be great if you make how to do that in one of your video.
Thanks and have a great time.
Thanks a million for always ready to share your long term knowledge. I deeply appreciate !!!
Thank you so much for this video! I love your idea of more educational videos too. I started cake decorating as a hobby to be able to make special cakes for my kids and friends, but I'm very interested in knowing the science behind the products I'm using, and how to use them properly. I love knowing how things work, and would really like to know the how and why of baking/ decorating. Thanks again!!
Thank you so much for sharing all your knowlegde so generously. When i see how simply you explain things, i find you do it in such a great way. I am looking forward for your new tutorials online, will try out this one and let you know how i managed. Again many thanks.
Thanks for this solution ,i was really looking actually for this kind of recipe,its wonderful ,today i made 2 custom cakes with this fondant and its really looking owsem.very stretching and smooth fondant i never used before .i m in love with this recipe.Thank you sir.
I can't understand sir use starch in foundent
how does it taste like?
@@MSRhie its delicious yummy in in taste
Thanks so much for sharing your knowledge. It took me ages how to make fondant. Your teaching is so much love and patient I'm amazed.
Educational, more of your artistic talent, actually MUCH MORE OF YOU! I’m passionate about all you teach, love all about cakes!!! 🙏🏼✨❤️✨❤️✨❤️🙏🏼
Your general information is so helpful and welcome. Thank you.
I absolutely love your tutorials and would appreciate you continuing to do more general teaching. For example, showing us how you did a simple version of homemade fondant was great. If you could teach us how you do your modeling paste, I would love that also. I am a hobby baker but love to learn, not that I could ever come even close to the Talent that you demonstrate.
Thank you so much for your lessons and instructions. May God reward you abundantly.
Sayin Sefim harika tarifiniz icin teşekkürler. Nisastayi ve yagi Turkiye icin uyarlarsak ne kullanmalim .Teşekkürler ❤
Muchas gracias si receta es muy buena 😊
Bless you Yener and Merry Christmas, of all the cake decorators I have watched I trust you the most. You are the ONLY decorator who has a chocolate modelling recipe that ACTUALLY works and I love your explanations and knowing that if I follow your recipes they WILL come out the way you've said. Thank you for taking the time to invest your knowledge in upcoming bakers, we all appreciate it. To answer you I think definitely having more explanations and recipes bakers can make themselves would be great. It can be hard to get certain ingredients/items in some parts of the world so to be able to make your own and understand the science behind things is ace. Some techniques would be good too, I'd like to improve my carving and piping, nothing I watch gives me that confidence.
Thank you 🙏🏼
Professor Yener
WOW!! You are truly a blessing to us.
May God continue to richly bless you.
May you be safe and blessed
Thank you god..we found a very good artist.. you r my favourite teacher for me.. thank you so much for teach in fondant every way.and we catch easily
Me encantó su receta y lo preparé como ud indicó. Muchisimas grcs. God bless you.
Buenos días Sr. Yenners gracias por compartir sus enseñanzas muy didáctico que Dios le bendiga muchos abrazos. Escribo desde Cusco _ Perú
Excellent! Thank you so much, for your time, god bless you! 🙏🏻 I’m from México 🇲🇽.
Your teachings are pure gold Mr. Yener, thank you so much for sharing so generously your knowledge and experience. God bless you
You are the best, words are unable to Express how lucky you are to me in my journey of my baking thankyou 🙏🙏
You may say so you are the god of cakes! Except your label you’ve earned it
Thank you for sharing this recipe, GOD BLESS YOU.
You're the best, Yener!! Thank you for sharing you knowledge with us! ^_^
"Rice is the ugliest one"
Rice: *sulks in the corner*
Hahahaha!!
Thank You very much for sharing with us Your recipe, dear Chef! I just love it
This is such a lovely fondant - easy recipe and lovely to work with. Thank you so much for all the tutorials and tips. God bless
This is the best educational video that I have seen in my entire life .. Thank you very much👏🏻👏🏻👏🏻
Thank you so much. I always needed recipe which doesn't have gelatine. I am definitely making this with flavours. Thank you once again. Stay safe and God bless you.
gracias chef me encantan sus recetas
I have just started baking & ur videos r my favorite. I watch all ur videos. Thanks u sir for sharing ur incredible knowledge 🙏
you are the best of all.... a really good teacher. thank you for everything ...god bless you
What is the Icing Mix,thank for your time to teach us,God bless you
wow ..you really are very good ..very patient..passionate about your job...I still remember watching your video in which you mentioned chiffon cake. your excitement was infectious..
Thank you so much for your knowledge and experience. You are a gift. I love your videos. I have learned so much from you.
Buenas tardes Chef, Soy de Perú y la receta que acaba de hacer me parece magnifica, seria estupendo que hallan docentes como ud. que expliquen el porque de cada cosa, si fuera posible me gustaría que nos enseñara mas sobre decoración las técnicas para lograr un buen esculpido, tallado, etc. Pero mas aún una buena manera de sacar costos para ventas seria magnifico.
Desde ya le agradezco por sus enseñanzas. Miles de buenas vibras.
El costo lo tendría que calcular UD según los precios en su pais, hay un vídeo del maestro Yener dónde enseña como Él calcula el costo de cada flor, cada ventana, cada loza del techo, y también cobra por el montaje o elaboración del diseño, soy de México y acá los precios de un pastel no son tan altos, yo cobro a 2 dlls la porción de un pastel combinado buttercream y la Deco de fondant y a 3 dlls la porción todo hecho de fondant cobertura y Deco y solo trabajo pasteles de 50 porciones con alguna temática para compensar el tiempo que le dedico a la elaboración total del pastel, me baso en mi experiencia y disculpe le conteste ,ya que ví que el maestro no puede por la barrera del idioma supongo.
Wow. I never made decorations on cakes before, but I am going to try now and let you know. I am going to try baby steps lol
We would love to see more educational videos and also some recipe videos!
The detailed videos are soso helpful. I have not found this kind of information anywhere else! Much appreciated Yener bey❤️
Thanks for a very instructional video. I was looking for a good starting point to make fondant to be the basis for Winter bee feeding 😊
Thank you for your patient in teaching it really worth learning
Hello sir thanks a lot for this tuterial, i am new in baking and pastry which i dicided to do resently. Sir if i may ask can u itemise the things that we use to make home fundants also equipments thanks a lot sir.
thank you a lot for the good explanation. I would like to see more videos about basics.
Thank you so much. You are a real,humble mentor.
God bless you always! Really glad to watch this video, learned a lot from this. Will surely try this recipe. Am looking for a good modelling paste recipe, so i guess i just need to add 25% extra icing sugar from this recipe given. Thank you so much.
I use glucose in the past. Will the starch cause mould in conjunction with almond icing? That was the reason I never used icing mixture but pure icing because of the starch in conjunction with the almond icing. Icing mixture would be easier to work with
Followed this method and made a batch.. came out perfectly 🙏🏼 Thank you for great recipes and tips.. you are amazing 💕
Each step was very patiently explained. Thank you for sharing your knowledge with us !
Thank you so much for this. Just asking what is the different when fondant contain marshmallows? I wish to know
I have heard the answer.
Thank you I enjoy the tutorial
Thank you for sharing, I will try this definitely☺️I wish you also good health and safety always☺️
Very good and clear instruction. Thanks a lot.
Wonderful class👌.Would be very satisfying to see more of educational videos too.
Thank you so much chef for the lovely amazing recipe 🙏😍
you are the best chef, I'm glad to discover your channel
I tried your recipe today and it is the best homemade one out there! Thank you so very much for sharing it and your explanations. I live in a very dry climate (Colorado) and ended up not using all the icing sugar. It was smooth and had the best elasticity for homemade fondant. Thank you again!
Good day to you Sir, I just love watching your videos....
I'm living in Durban in South Africa, It is extremely humid & hot here...Im not sure about what our icing sugar contains. I would love to make my own fondant reason being I experience lots of elephant type of skin with the fondant I buy.
May I ask, what is the best frosting or buttercream to use in this humidity.... I have actually not taken orders for cakes during this summer because of my experiences with the buttercream being much too soft & it melts. Please assist....
THANK YOU MAY GOD BLESS YOU...
Yeners Cake Tips could you please do a tutorial for fudge making. The kind of fudge made on the stove with a thermometer. I love all your teachings. Thank you
Thank u so much Chef for such an elaborate explanation..... ❤️❤️😊🙏 Helped me a lot to understand better....
Thanks for the tutorial. I have learned a lot. Can I use corn starch if I don't have tapioca flour.
Merry Christmas, God Bless you too and thank you teaching us the right way to do things.
Same to you!
Can you freeze fondant decorations? If decorations are made ahead, how long will they stay usable in the frig? Thank you for any information you can give to make decorations ahead and storing.
Make your decorations as early as you need and keep in the room temperature. It will melt in the fridge.
Thanks a lot Chef Yeners. This tutorial will help me a lot as a home baker.
Franchement vous êtes le meilleur
Hello sir , I m from Bangladesh, i have a question .Can I use double boiler method behind microwave of Tropical mixer?
Thank you so much for this amazing tutorial! I learn so much from you!! I am a cake designer and I love bringing European flair to my cakes, growing up I was never introduced American style fondant, all cakes were covered in marzipan and that was the best part of the cake. How can I use marzipan instead to elevate my cakes and have my client enjoy the whole cake including the fondant?
Love your tutorials. This method of making fondant is so easy. Waiting to try it when I get my Tapioca powder. May God bless you! 💝
Hello sir tried your fondant recipe. It turned out very nice. Thank you🙏 for the recipe.
Thank you so much for this Pro tutorial.
which video do you have for best modeling paste or fondant that won't crack or dry
Excellent explanation......... besides cheff a documentad teacher.
Just love your teachings
Thank you very much. This was so informative. Will definitely give this a go. I'm keen to learn more about modeling paste for cake toppers that sets hard but has good working time and allows fine details. I find gumpaste a bit spongy, paste with cocoa butter doesn't set hard, I tend to add CMC to fondant. Thank you for sharing your talents.
God bless, stay safe.
Try pastillage. www.yenersway.com/recipes. or www.yenerspastillage.com
Thank you very much I learned so much from you...