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.

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

-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.)