Some decorating tips from Ron…

A couple of times a year Ron participates in demos at the International Culinary Center (aka – The French Culinary Institute) for alumni, current students and faculty.  He recently shared his knowledge with a demo earlier on this week and I though it might be kind of fun to share  a few of the tips he demonstrated…

– You can make matte fondant look shiny by using a steamer.

We use a large clothing steamer at the bakery. (We only use distilled water in the steamer - you can purchase this at a drug store.)

– Use a little vegetable shortening on a pairing knife when cutting fondant at the base of a cake tier.

Using the vegetable shortening on the knife makes this process so much easier.

-If you don’t have a large enough rolling pin to roll out fondant, use PVC pipe – it’s cheap, light and effective. (Even though we use sheeters here in the bakery – we still use PVC pipe.)

You can see the large sheeter beside Robin, but she still uses the PVC pipe to aid her in covering cakes.
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3 thoughts on “Some decorating tips from Ron…

  1. Thanks a bunch! Since I can’t attend his classes, I appreciate any tips from him that I can get. He is my hero!
    Oh, and a couple of questions:

    I believe you mentioned he would be featured in an upcoming Food Network magazine and I haven’t seen it on the stands. Do I remember incorrectly or is it not out yet?

    And, when are the new “Sweet Genius” shows airing?

    Thanks for your friendly and informative blog. I always read your posts.

    Sweet Blessings!

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