-23%
Art of Fondant & Modeling Chocolate
About This Course
Dive into the world of sugar artistry with our “Art of Fondant & Modeling Chocolate” course. You’ll learn how to transform simple cakes into extraordinary showpieces by mastering rolling, shaping, and sculpting techniques. This class covers everything from coloring and flavoring your sugar paste to crafting intricate details—flowers, figurines, and 3D sculpted forms—with modeling chocolate. Through step-by-step demonstrations, hands-on projects, and expert tips, you’ll develop the confidence to create professional-quality decorations for weddings, birthdays, and special events.
Learning Objectives
Fondant Fundamentals: How to knead, roll, and cover a cake in smooth fondant; troubleshooting common issues like tearing or cracking.
Color Mixing & Painting: Methods for achieving uniform pastel or vibrant hues using gel, powder, and airbrush techniques; blending shades for gradients and ombré effects.
Modeling Chocolate Preparation: Step-by-step process to make stable, pliable modeling chocolate at home—adjusting ratios for firmness or flexibility.
Sculpting Techniques: Building 3D elements (flowers, animals, figurines) layer by layer; using armature supports for larger models.
Texture & Embellishment: Creating realistic surface details—wood grain, lace patterns, ruffles, and draping—using molds, veiners, embossing tools, and impression mats.
Piping & Detailing: Accenting fondant and modeling chocolate pieces with royal icing, edible beads, and dusting powders to add dimension and realism.
Assembly & Structural Integrity: Best practices for attaching heavy sugar components to cake tiers; internal support systems (dowels, skewers) to ensure stability during transport and display.
Material Includes
- Recipe & Technique Guidebook: Detailed instructions for preparing rolled fondant (traditional and gluten‐free), gum paste, and modeling chocolate at various firmness levels.
- Tool & Template Pack: Printable templates for flower petals, leaves, and figurine parts; a directory of recommended modeling tools, veiners, and cutters.
- Step-by-Step Photo Library: High-resolution images showing each stage of rolling, shaping, texturing, and painting—ideal for visual learners.
- Troubleshooting Quick Tips: One-page reference chart for common issues (fondant cracking, chocolate sweating, colors bleeding) with actionable fixes.
Requirements
- Requirements:
- For Rolled Fondant:
- 500 g marshmallows (miniature or chopped large)
- 800 g powdered sugar, sifted (plus extra for dusting)
- 30 ml water
- 1 tsp pure vanilla or almond extract (optional)
- 15 g vegetable shortening (for kneading surface)
- For Modeling Chocolate:
- 200 g semisweet or dark chocolate (≥60 % cacao), finely chopped
- 100 ml light corn syrup or glucose syrup
- (Optional coloring: food-grade paste or powder color)
Target Audience
- Professional pastry chefs and cake decorators who want to refine sugar-sculpting skills.
- Bakery owners aiming to expand their decorative services for weddings and special occasions.
- Home bakers with intermediate experience in basic cake assembly, ready to learn advanced techniques.
- Culinary students seeking a focused specialization in cake artistry.
- Hobbyists passionate about handmade sugar creations and edible design.
Curriculum
4 Lessons1h 10m
Fundamentals of Rolled Fondant
Techniques for kneading and resting fondant to achieve the right elasticity
Troubleshooting common issues: cracking, tackiness, fading
Modeling Chocolate and Advanced Decoration
Your Instructors
uniquedevservice993@gmail.com
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€7.47€9.68
Material Includes
- Recipe & Technique Guidebook: Detailed instructions for preparing rolled fondant (traditional and gluten‐free), gum paste, and modeling chocolate at various firmness levels.
- Tool & Template Pack: Printable templates for flower petals, leaves, and figurine parts; a directory of recommended modeling tools, veiners, and cutters.
- Step-by-Step Photo Library: High-resolution images showing each stage of rolling, shaping, texturing, and painting—ideal for visual learners.
- Troubleshooting Quick Tips: One-page reference chart for common issues (fondant cracking, chocolate sweating, colors bleeding) with actionable fixes.
-10%
Chocolate Fondant
€17.99€20.00
