I have been doing cakes for 25 years and have always steered away from fondant, but I just had a bride insist on it and as I was searching youtube
I came across your video about the mat. I knew it would work because this is how I always made my pie crusts so I ordered the mat immediately. Needless to say it was a complete success. The cake was flawless! I am sending an attachment to share. Plus I used about 1/2 of the fondant that Wilton said was needed which saved me $$$ and made to overall texture of the cake more pleasant to eat!
Fun and creative designs for cakes, cup cakes, and cookies fill this book. Includes a section of recipes and basic techniques with step-by-step photos. Perfect for the beginner and experienced decorator alike. 144 pages, full color.
Truly a masterpiece dessert reference guide! Roland Mesnier was the White House Pastry Chef for more than 25 years. Now, using this book, anyone can create and enjoy the deserts of kings and queens. Another one of Kathy Wise Gentry's (Sweet Wise Founder) favorites!
Author Toba Garrett. This book is an invaluable and beautifully illustrated hands-on guide for mastering every step of the planning and execution of picture-perfect wedding cakes-from the initial consulation to the gorgeous finished product. 280 pages, full color.
The future trend in cake design. Elegant and easy to follow cakes inspired by the beauty of jewelries and fashion. Tons of tips and instructions never published before. Wonderful detailed photographs of each cake showing all the minute details that will inspire the novice and professional cake decorators alike. 131 pages, full color.