Learn how to perfectly mask a cake to prepare it for a flawless fondant coating.
I’ve always said that your fondant coating can only be as good as your ganache (or buttercream) masking. Today I am going to show a simple technique that allows for a near perfect masking that is ready to be coated with fondant. I used this method 1000’s of times and it never fails me.
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Yeners, is it possible to use this masking technique with white chocolate, if so ,better couverture or coumpouse chocolate?? Thank you
Couverture of course if there is enough budget.
Serdar thank you for all your tutorials, everything is amazing!! I have a couple of questions:
Can I use rice cooker for couverture chocolate? if so what temperature ?
No, it is only good for compound. Thanks
Where do you find the chocolate in the Rice Cooker tutorial?
Sorry I was expecting this question. It is will be this weekend. We just mix up the Que. It is very simple
take a simple cheep rice cooker
use COOK adjustment to boil 2 fingers high water instead Rice
bring to WARM adjustment and place a bowl of chocolate over the water ( not touching)
that is it. Chocolate stay melted up to 60 C which is not good for couverture but for the compound is okay.
excellent!!! Thank you for the tips.