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  1. C

    chocolate tempering

    hello, what would be the best way to temper chocolate (for every kind of chocolate) so it wouldn't crystallized so quick (or at all)? what kind of choclate would be the best to use ?
  2. C

    edible hydro dipping

    hello everyone, i was wondering if there is an edible hydro dipping in any way? a full set or maybe something that i will be able to do on my own? what should i use to do that? thank you! :)
  3. C

    fondant

    hello, i've never used fondant as a cake coverage and i've be told it is much better than sugar paste papers. what is the best fondant recepie ? after it's ready when will it be possible to work with? and how? i'm sorry for all the questions and would really appreciate any advice on the...
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