Bashini - I just looked in the recipe index and it gave me no results. Am I using the correct search term: Edible AND varnish??? Thanks - Pat
Here's the link for it:
http://www.cakecentral.com/cake_recipe-7292-Edible-Varnish.html
Last night on the Cake Boss show, Buddy used a steamer to make black fondant shiny. It was beautiful, looked like patent leather.
Last night on the show, Buddy used a steamer to make black fondant shiny. It was beautiful, looked like patent leather.
Yes. This is much more economical than ordering confectionery glaze... (I got a small (and I mean small) pot from GSA and it cost me around 5.00.)however, one has to be very careful about how you are doing it. I use a clothes steamer. For small items you can use a tea kettle. Be careful not to allow any drips of water as that will ruin the effect you want. And, don't do your small pieces on your cake as it is a little wet for bit and black can bleed. Best to do small pieces in advance and separately then add them later. As well, I notice with Satin Ice, that if it is chilled and comes out of the fridge to return back to room temp, it stays quite shiny --never really returning to the dull look of the original product. I'm not sure if that effect would be the same with Wilton, but you might want to try refrigerating your piece then bringing it back out to warm up to room temp.
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