I will be posting all the questions I get via email, sms and Facebook with answers here.
Scheduling of classes
The workshops are scheduled on a quarterly basis. So the schedule for the following quarter of the year will be available no later than one month before the beginning of that quarter. I try to schedule the classes so that there is an eve spread between evening and morning. If your chosen class is currently not available in the time slot you prefer, it should run again in that time slot in the following quarter. Preference is given to to most popular classes. Seasonal classes (like the Christmas classes) only run in the month or two before that event.
What exactly is in the basic equipment box?
Click here to see what is in the box.
What brand of chocolate should I use to make the ganache and chocolate plastique?
I use Orley brand or for my higher paying customers, I use Callebaut Belgian chocolate
What icing will give me a smooth finish on my cakes?
Plastic icing/sugarpaste/rolled fondant will give you the smoothest finish. Alternatively you can use royal icing.
What is shortening?
Shortening is a type of hard, white, vegetable fat, the best to use is Holsum or Wooden Spoon Margarine. In most cases shortening can be substituted for butter.
