From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How do I shape and dry fondant flowers before assembly?
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From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why use vanilla extract rather than essence?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Which tools are used to shape fondant petals and leaves?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I garnish cold-set dessert jars with fresh fruit?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What holds fondant decorations in place?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Are ordinary pectin, pectin NH and pectin X58 interchangeab
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Is agar the same as gelatin, and do they activate the same
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why is a refrigerated brownie hard to cut or eat?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why is invert sugar added to ganache?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I replace the whey in eggless macarons with eggs or aqu