Embossing Cakes with Chef Alan Tetreault
A member of Global Sugar Art, Chef Alan Tetreault works and specializes with decorative art and design on cakes using fondant as the medium. Global Sugar Art is a reknown website in the decorative arts on pastries that offers an extensive line on fondant cake decorating supplies and materials; the website also includes tutorials on how to apply and master certain decorative techniques.
In this particular video, Chef Alan Tetreault teaches the audience on how to emboss fondant on cakes once it has been prepped and ready to decorate. He states that once the fondant has hardened (yet still is fresh), the design is ready to be applied. Using a rose cutter, he applies it manually on the medium and creates a texture of imprinted roses on the fondant. After he has done so, he adds a little pop on the design by brushing pearl dust. In the end, he has a lovely embossed desgin for his finish.
Just like in simple blind embossing, shapes and or designs are applied on the base. However, the medium used here is fondant and the design is applied manually rather than with a printmaking machine. The finishing peice is still relatively the same; however the procedures are different.
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