Michael Karren's Discussions
Started this discussion. Last reply by Mark Heim Sep 4, 2012.
I have been adding invertase to my fondants right before dipping to soften them. I add a couple of drops per 1 lb of fondant. I don't notice much of a change. Am I doing something wrong or expecting…Continue
Started Aug 23, 2012
Hey Everyone! I make old school chocolates, Cream centers (fondant). I love the flavor of Boston Buttercreams. If any of you have tasted it then you know what I mean. I have had difficulty…Continue
Started this discussion. Last reply by Mark Heim Mar 6, 2012.
The Chocolates I make are mostly cream centers (fondants) and I hand dip and sign them. As I have tasted chocolates from some local shops I have noticed how smooth and soft their centers are. As I…Continue
Started this discussion. Last reply by Mark Heim Sep 24, 2011.
I am wondering if theres a way to beat fondant other than just stirring by hand. I've seen some amazing equipment on savage brothers website but I'm wondering if theres anything cheaper or smaller…Continue