Introduction : A mixture of sugar, water and glucose used in the production of creamy-textured confectionery. The smooth, almost flawless icing seen on many traditional wedding cakes is fondant. Depending on the type of fondant, it can be rolled and draped over a cake or poured over a cake as a liquid .Fondant is different things to different people. It is the center of piece of a chocolate butter cream candy. It is the smooth, white-as-snow covering of some particularly fancy cakes. It is the gooey juice that gushes out of a chocolate-covered cherry. Fondant, as you can see, is central to the production of some confections.

Syllabus :-

Meaning of fondant, how to make fondant , various Techniques to use Fondant like Dipping method , Melting Fondant , Molding Fondant, Fondant Truffles. Fondant Balls, Fondant Walnut Balls ,  Fondant Peppermint Chocolates , Fondant Truffles , Fondant Cherries , Ben Hur  , Butter Cube fondant ,  Fondant Almond Cluster , Fondant Heart ,Hot chocolate Fondant , Chocolate Fondant with Nut Brittle, Dark chocolate Fondant, Butter Cream Fondant Etc .

Duration : 1 Day

Fee : Rs. 1500/-

Note :

• The Contents of the course is subject to change according to the Latest trends.
• All material will be provided by the Institute.