If you want to know how long it takes to learn the fondant cake, you must find a professional professor to train the fondant cake. The teacher is also an expert to ensure that the course of fondant cake that students learn is authentic and meets the market demand. It is very helpful for later students to start their own businesses, which is also the original intention of learning fondant cakes. First of all, friends who want to learn fondant cakes buy some raw materials at home, and it takes a lot of time and energy to learn according to video articles, and they don't have systematic skills and methods. It takes money and time to buy raw materials yourself. It is difficult to master fondant cake by self-study, so there is no need to take a detour to learn by yourself.
Suitable for people with zero foundation: every complex product is composed of many basic parts. Detailed theoretical decomposition will soon enable students to grasp the reasons behind the foundation and learn to draw inferences from others. Suitable for experienced home bakers: Experiencing higher-end courses and trying relatively complicated products will make you more confident in DIY at home. Suitable for people who want to open a shop: all products come from popular styles in the market and become a unique selling point in the store! Let students have cutting-edge ideas. Personal experience of the product manufacturing process is more conducive to future management.
Those who want to learn fondant cake should not only regard it as an interest, but also take learning fondant cake as a career. With this idea, they can go to a professional fondant cake training school, not only to learn technology, but also to learn some cake shop operation skills. There are enough teaching tools. Because cake making is a profession with strong hands-on ability, in order to make students learn better and more solidly, professional cake training institutions have allocated sufficient teaching resources, not only adopting small class teaching mode, but also ensuring students to have a set of professional tools in class, thus improving their practical ability.
Precautions:
1. The cake body adopts sponge cake, and the ratio of cake raw materials is basically 2:1:1. This time, the eggs are divided, or they can be delivered directly together.
2. The powder in the middle of puffs is made of sugar powder and cooked corn flour according to the ratio of 1: 1. You can put the corn flour in the microwave oven for three minutes to cook it, but be careful to take it out and turn it every minute.
3. All sugar flowers are mixed with fondant and Gampes according to the ratio of 1: 1, and the sugar skin can be directly used with sugar paste; The custard is prepared according to the ratio of protein: butter: powdered sugar 1:2:4.
4. Press plum blossom petals with two molds. Both molds need to be dragged from the center of the flower to the edge of each petal with a big round head, but the big mold needs to roll the edge of the petal to make it thinner. However, because each petal of the large mold has many points, it is relatively inferior to the small mold and looks more three-dimensional.