Posts by rchrisitan56

Satin ice is ok. It tends to sweat thoguh. Massa Ticino is good, works well also. I dont like modeling chocolate fondants like Mass Grischuna. tends to be too sticky also. Really you shouldn't be eating the Fondant anyway. If you going...

We freeze every cake we ice. No complaints. No problems. Taste great! I would say more then a 1000 cakes a year with out looking at the numbers. We just slap them in one of our normal walk in freezers, and we have a blast...

Depending on the size of the hotel, the size of the banquet operation and the amounts of service you are going to provide all have factors on how the operation will run. Breakfast, lunch and dinner? Banquets: Cont, breaks, box...