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 :-

• How to Make Fondant
• How to Color the Fondant
• Chocolate Fondant
• Ben-Hur
• Butter Cube
• Fondant Cluster
• Fondant Truffles
• Chocolate Fondant Nut Cluster
• fondant-Dipped Fruit
• Walnut Fondant
• Mocha Fondant

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.