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The fudge cake is making a comeback. What are the characteristics of this cake?
As a private cake shop owner who has been in business for more than 8 years, I want to say that there may still be many misunderstandings about fondant cakes, so I will tell you about my fondant cakes. As for the soft candy with strong plasticity in the cake shop, why can it create various shapes and perfectly show its fine characteristics? The artistry of modeling is unparalleled, and it is used more at the meeting. The specific taste is the field of cake shops, and the sugar is responsible for looking good.

In fact, the cake shop can make the cake more beautiful by recruiting part-time workers, that is, if there is an order, let the part-time workers come and do it and settle the account. Cake shops can also save money and fully embody the perfect combination of personality and art, so they have become the mainstream of cake decoration today! The fondant cake sells fewer fondant eggs, which has a strong artistic foundation, but it is the kind of cold and unruly beauty character. After the pressure brought by education, I decided that the present fondant cake is a cream cake. Although the soft candy looks good, it is also expensive and takes a long time to make, so it needs to be booked 3-7 days in advance. To tell the truth, it tastes bad, too. Many people only use it on dessert tables at parties. Therefore, if you want to do it well now, you really need craftsmanship, which is much higher than the craftsmanship needed to simply make cakes.

So many people don't want to touch this bar. Because the soft candy has excellent ductility, it can be shaped into various shapes, making the cake rich in color and artistic. Because of its luxurious and exquisite fashion elements, fondant cakes are widely used in wedding banquets, birthday banquets, celebrations and other major celebrations. At present, there are also special ones at home and abroad. Ok, let's look at those beautiful fondant cakes. Some time ago, China players and friends worked together in the international sugar-flipping business. One is making fondant cakes, and the other is in charge of wedding promotion. Now they are doing well in their own fields, I believe you will know after reading them.