Sugarcraft Course

1. Can absolute beginner join?

Yes our beginners course is designed in such a way that absolute beginners can join.

2. How do I register?

Please send us an email or call.

3. How do I confirm my place?

In our registration email, payment process is explained. You confirm by choosing suitable method of payment and remit course fee to block your place.

4. How soon I should register?

We work on first come first serve basis, you can confirm at the earliest, else you may have to join future batches.

5. Do I need to bring anything?

Check your registration email, if it says to bring something then only. You never need to bring fondant, tools and working apparatus, as we supply everything. Outside Mumbai we may request you to bring something, but that will be declared upfront. No surprises or long list after registration.

6. I don’t want to spend too much after learning on buying apparatus, moulds and patterns.

We advocate being frugal and live by it. We emphasize on hand techniques to save lot of unnecessary costs. We give lot of techniques to work with everyday easily available things to save money.

7. Do I need to buy things from you?

No. Not at all, all suppliers list is given to you.

8. Does your recipe include ingredients which are available locally?

YES

9. Do I need to buy something at workshop?

NO. We supply everything to work with

10. Do I get support after finishing my course?

Yes, there is continuous support after your course. We love to chit chat.

11. I need to set up business, will you help?

Yes, our motto is to build entrepreneurs. Business margins, marketing, product development and ongoing learning is promoted at 32 Degrees.

12. Do you have more advance levels?
Yes we have advanced levels , we keep unveiling the next levels at appropriate time.

Modeling Chocolate

1. What is modeling chocolate?

Modeling chocolate paste is made from a mix of syrup and chocolate.

2. What is the texture of modeling chocolate?

Modeling paste has a thick pliable texture.

3. How does modeling chocolate taste?

Usually modeling paste has a sweet, tangy, toothie taste.

4. What is it used for?

Modeling paste used for making different kinds of cake decorations from flowers to figures to embossing and creating several types of patterns.

5. Difference in modeling chocolate and fondant?

Modeling chocolate is a by product of chocolate while fondant is a confection of sugar.

6. Difference in modeling chocolate and chocolate making?

Chocolate making is a moulding process (creating recipes) while the former is a crafting process.

7. Can modeling chocolate replace fondant?

Usually it is possible to replace modeling paste with fondant in almost most decorations.

8. Can modeling chocolate be coloured?

Yes. White modeling paste can be coloured.

9. Does the consistency of different modeling chocolates vary?

Yes. Milk and dark are similar but white needs to be worked quickly.

10. Can modeling chocolate be made from compounds and covertures (pure chocolates)?

Yes.

11. Does climate affect modeling paste?

Yes.

12. Can modeling chocolate creations be eaten?

Yes.

13 How long can modeling chocolate be stored?

In an airtight package modeling chocolate would last for a month, in a cool dry place. It would last for a couple of months in the refrigerator.

14. Does modeling chocolate dry up like fondant or gum paste?

Modeling chocolate is moist and therefore does not dry up.

15. What tools are required to work with modeling paste?

Fondant tools and cutters work for modeling chocolate as well.

16. Is butter cream icing needed before covering cake with modeling paste?

Yes. To get a smooth even surface to work on.

Chocolates

17. What is the difference in covertures and compounds?

Covertures or pure chocolates have several ingredients along with cocoa butter or cocoa fat, while compounds are made up of vegetable fat.

18. What is chocolate tempering?

Tempering is a process of heating and cooling pure chocolates to ensure that the cocoa butter in the chocolate hardens in a uniform crystal structure. A well tempered chocolate has a smooth texture, is shiny and snaps well. on breaking or biting.

19. Does temperature affect chocolate making?

Yes.

20. Does weather affect chocolate making?

Yes.

21. What are the different methods to temper chocolates?

Tempering can be done through tabling and seeding method.

22. Is thermometer essential in chocolate making?

Yes at most times.

23. Does temperature affect silicone moulds?

Yes.

24. What is cocoa butter?

Cocoa butter is a complex fat.

Sugarcraft - Fondant

1. What is a fondant?

Fondant is a confection of sugar which when combined/cooked with certain other ingredients forms dough. This dough can be rolled or poured and even used to make chocolate or candy soft centres.

The different types of fondant are prepared at different temperatures with a set of ingredients.

2. What is a rolled fondant?

Rolled fondant is a smooth, snow white, sugar confection used to cover cakes and cupcakes.

3. Why do we need to use fondant covering for cakes?

A fondant covering helps the cake underneath to stay moist. Secondly, makes way for a smooth surface, on which, decorations can be placed or left blank too.

4. What is poured fondant?

Poured fondant is a creamy confection, of medium thick consistency, which can be easily poured to cover cakes and confections or be used as a soft centre for candies. Though, normally for the big cakes rolled is used as compared to poured fondant.

5. Can fondant be coloured?

Yes, it can be using edible food colours. Food colours are available in gel and paste forms. Alternatively, commercial coloured fondants can also be used.

6. Is homemade fondant better or commercial fondant? Why?

It purely depends on the recipe being used. Though, commercial more recommended. Commercial fondant has long shelf life, simpler to handle, better consistency (rolls better), flavour is balanced not to sweet or bland, Apart from that commercial fondant has emulsifiers and other starches besides sugar, which can’t be managed while preparing at home. And lot of muscle power required to knead bigger batches.

7. What is gum paste?

Gum paste is a mix of sugar and gum with certain other ingredients used primarily for hand modeling figures, making flowers, leaves and very detailed decorations. It is similar in texture to fondant but it dries very hard and tastes very bland, so not recommend for eating. As chances to loose a teeth are high.

8. Can I use fondant to hand model figures and other things?

Yes you can after balancing gum agents in fondant.

9. What is the difference in Gum paste and Fondant?

Both gum paste and fondant can be molded, rolled, and sculpted but fondant taste much better. Fondant on drying never gets hard like gum paste.

Since gum paste is very pliable it can be rolled very thin and therefore, used in creating sugar flowers. On the other hand, fondant is used to create borders and different designs on cakes.

10. Why does fondant or gum paste crack?

Gum paste is made up of gum and few other ingredients, which have properties that make it dry faster and harder. Therefore cracks are caused. Second reason being, inadequate kneading, thereby, not being sufficiently pliable resulting in cracks.

11. What is Tylose powder?

Tylose Powder is a gum agent.

12. Is Tylose available in India?

No it is not available readily.

13. Is Tylose essential to make fondant?

Not essential at all.

14. How to store unused fondant or gumpaste?

They can be stored in an airtight container or zip lock bag in a cool dry place. Or in the freezer but after removing give sufficient time to thaw and then knead and use.

15. How to stick different fondant pieces together?

Apply edible gum glue with a clean paintbrush to stick different parts together. Water also works.

16. How long do fondant decorations last?

For at least 3 months in an airtight zip lock bag or container in the refrigerator.

17. What is crumb coating for fondant cake?

A crumb coating is a term used for applying a thin layer of butter cream frosting to a cake before it is covered with fondant. This coating essentially traps all the loose crumbs on the surface of a cake. With the crumbs secured, the final layer of frosting/ fondant will glide on smoothly and cleanly. Usually the crumb coat is made from the same frosting that goes on the cake, so there is no need for a special batch of frosting.

18. Is crumb coating necessary for a fondant cake?

Yes it is.

19. What to use to prevent fondant from sticking on the work surface when rolling?

Normal practice is to sprinkle cornstarch on the surface and roll out the fondant. However, weather also plays a crucial role. Other options could be:

If the weather is very wet and rainy or highly humid, then powdered sugar can be sprinkled.