FAQ

a. Oil based flavorings can be used for chocolate and candy making.

a. It’s easy to color fondant if you need lighter colors but we recommend purchasing colored if you need black, red, navy blue, purple or brown fondant. It will save you a lot of time and trouble.

a. Yes, cornstarch and or powdered sugar are both okay to use to prevent fondant from sticking when rolling out.

a. Concentrate is a flavoring with color, aroma, and flavoring typically used for gelatin, ice cream,sorbets, drinks and cold fillings.
b. Essence is a clear flavoring with aroma and flavoring, it’s typically used for gelatin, ice cream,drinks, and cold fillings. It’s not as concentrated as concentrate flavorings, so the dose might have to be adjusted according to use.
c. Emulsions, are very concentrated flavorings best recommended for baking, but can be used for flavoring frostings and fillings however dose must be adjusted according to use.

a. Bad breath (halitosis) can be an unpleasant and embarrassing condition. Many of us may not realize that we have bad breath, but everyone has it from time to time, especially in the morning.

b. There are various reasons one may have bad breath, but in healthy people, the major reason is due to microbialdeposits on the tongue, especially the back of the tongue. Some studies have shown that simply brushing the tongue reduced bad breath by as much as 70 percent.

a. Do not store chocolate in the refrigerator. Store in a cool dry place at about 70-75 degrees is best.

a. Yes, fondant cakes can be filled with fresh fruit and or whipped topping fillings.

a. Yes, you can store fondant cakes in the refrigerator, make sure you store your cake in a sealed cardboard box to maintain its temperature, to prevent condensation.

a. To change the color of chocolate, it’s best to use oil candy color.

a. The following options are all used to glue fondant pieces:
i. Water
ii. Clear piping gel
iii. Vodka
iv. Chocolate
1. They’re all acceptable for gluing fondant and gum paste pieces.

a. Both can be used for stacking, the number of dowels used will depend on the weight of the cake and how many cakes will be stacked on top of each other.

a. Yes, cake lace holds up well with all three products.

a. You can make them 3-5 days ahead and keep them tightly covered or they will dehydrate.

a. To rehydrate fondant, knead it with a bit of vegetable shortening as much as needed.
b. If it’s still too dry, add a drop of glycerin and let it rest before continuing working with the fondant, to give the glycerin a chance to activate.

a. Soft gel food coloring is best to use for fondant.

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