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Exquisite creations made with Rolled Fondant have become increasingly accepted with the buyer and are highly profitable to the baker. Rolled Fondant products have gained a great deal of exposure on a variety of cable and satellite TV food shows. As increasingly more viewers tune in, the public curiosity in fondant grows. The best cake shops, bakeries and patisseries use Rolled Fondant products to finish their works of edible art .
A fundamental formula to improve your profits is to decrease costs. Rolled fondant costs less than buttercream due to the cost of dairy. An additional formula to increase profit is to boost the price of your product offering. Since fondant is in high demand, and the price point has been set higher from the beginning, bakers have gotten more money for fondant cakes. It’s a double bonus for bakers.
Over the past decade, Fondant has become an intriguing substitute for American bakers and customers alike. The design of the fondant-covered cake is unmatched along with the decorating features are lacking limit. Today’s wedding cake styles lean towards simpleness and elegance. The beauty of rolled fondant gives it a kind of “high-class” attractiveness.
Nonetheless, rolled fondant has traditionally had a lot of detracting qualities that inhibited its majority acceptance and extensive use. Many common complaints were a lack of taste, too chewy and a texture which was dry and gritty. Cake decorators complained that rolled fondant did not develop well; their carefully crafted designs on occasion cracked after drying.
The introduction of an American made Rolled Fondant in 2002 had a big impact on the cake business. The American version of Rolled Fondant, Satin Ice features a creamy, sweet and mellow vanilla flavor (chocolate also available) with no aftertaste and totally no chewiness. The fondant might be rolled paper-thin with no tearing and designs will dry without cracking or becoming brittle.
As the demand for fondant cakes continues to rise, it permits bakers to price more for their cakes. While fondant is often more labor-intensive for the cake designer, streamlining some parts of the design process can shorten the time spent.
For big day cakes or everyday cakes, some bakers and in-store bakeries have found a niche selling boxed pre-iced fondant cakes which can be personalized, and they’re being paid virtually two times the price of their standard cakes. To add to their product lines, bakeries are also offering cupcakes and cookies covered with fondant. For ideas, take a look at our website and discover new cake decorating ideas. Rolled Fondant is obtainable in a variety of pre-mixed colors. Bakers rave about this feature because it saves them the time and cost of tinting the fondant themselves. The Satin fondant colors can also be mixed together to form every hue in the rainbow, from deep shades to pastels. An interactive shade guide is accessible on our web page.
For additional information please visit our online cake decorating supply warehouse. Your Wedding Cake Profits will Explode if you utilize Rolled Fondant Icing!
Tags: cake decorating supplies, cake decorating supply, cake decorations, cake supplies, decorating a cake
Posted in Weddings · March 12th, 2010 · Comments (0)
Transporting you cake, especially a long distance, can be a challenge. When you follow certain suggestions, it can be assured that your cake will get there at its location in the ideal condition. First of all make sure to have your cake on the strong foundation. Many cake decorators are using the English Style Cake Drums to put their cakes on. Cake Drums are foil covered ½” thick boards that add elegance to the ultimate product. They can be found in Gold, Silver, and White. English style cake drums are usually found at in stores that sell cake decorating supply.
Cakes on pillars must be transported unassembled. Toppers, candles, and ornaments should not be transported on the cake. The cake should be positioned in a clean sheltered box which is sized to the foundation. Bakery Crafts carries such boxes and can be bought at cake decorating supply stores. A correctly sized box will inhibit the cake from shifting within the box and perhaps crushing the cake sides. If you find that the box is just too big, remove the cake, place pieces of masking tape, sticky surface out, and attach to the inside underside of the box. Place the cake base on the top of the tape. The tape will hold the foundation in place inside the box.
Put the cake on carpet foam or perhaps a non-skid mat on the floor of the car. Keep the box flat and do not place it on the car seat. You don’t want it to plunge any distance at all. The cake may also be located for shipping in the vehicle trunk assuming that the weather conditions is cool enough. Explore the web for cake decorating ideas that are made for simple cake transportation.
Drive with awareness. To remove the cake, cut out the sides of the container. Many cake decorators will carry along a repair kit, such as extra tips, pastry bags, extra icing, a spatula, and flowers in case you have to repair any impairment caused during transportation to your final location.
Certain circumstance will effect the cakes appearance when transporting so take safeguards. Sunlight will alter icing colors therefore keep the cake stored in a covered box. Humidity can soften royal icing and gumpaste decorations. If you reside within a climate with high humidity pay attention to this. The cake should then be transported in air-conditioning. Heat, obviously, is not your cake’s buddy! It can melt icing and cause decorations to droop. So, keep your cake as cool as possible. By adding a couple teaspoons of Meringue Powder, the cakes buttercream icing will be stabilized. Finally, avoid using foil or plastic wrap to cover a decorated cake since these materials can stick to the icing and crush fine decorations.
For additional information about the storage, transportation, and handling of you cake, please visit our huge oasis online Edible Image store. We are always happy to help because we love cake too!
Tags: cake decorating designs, cake decorating supplies, cake decorations, rolled fondant, Wilton cake decorating
Posted in Baking · March 9th, 2010 · Comments (0)