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| Fondarific Buttercream Fondant tubs |
Baking
is all about precise cooking. It is meticulous and requires patience mixed with
creativity and artistry. Unlike plain cooking where one could tweak her dishes
with a dash of salt or pepper here or add a cup of water there, baking requires
more than that. Having studied baking and pastry, I know whereof I speak. One
has to be passionate enough and put some TLC each time you bake, regardless if
it’s a batch of cupcake, muffins, bread or a cake you’re doing. As long as you
put your heart into it, the baked goodies will be delightful once it’s done.
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| Fondarific in lovely colors and flavors |
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| Small bottle of extracts with super strength flavors |
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| cakes are ready to be decorated |
It’s
been quite a long time since I last baked a cake. So I was truly glad to be one
of the selected bloggers invited to an afternoon of baking and chocolate molding
event held at The Cookery where we all got to try Fondarific, Make ‘n Mold
Candy Wafers and LorAnn Oils and Flavors.
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| LorAnn Oils, emulsions and extracts |
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| Chef at the Cookery Place instructs us what to do |
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| The chef prepares all the bloggers' ingredients |
It was
my first time to use Fondarific products. My fellow blogger Honney Marie and I
had chosen hot pink and blue Fondarific buttercream fondants for our cakes. We
were surprised that Fondarific fondant are great for both beginners and
professionals because it covers twice as much as much as other brands. It’s so
easy to use as it rolls to 1/8” thick without sticking. You can be assured it’s
made from only high quality ingredients as it is more pliable, it does not have
what we bakers refer to as “elephant skin”.
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| Edel Santiago prepares her cake |
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| The author puts coffee extract into our buttercream |
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| Honney molds a chocolate cake into a ball |
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| My fellow blogger Honney Marie Natividad and Purple Plum Fairy at work |
Fondarific
drapes over corners easily without tearing. And it absolutely tastes good, no
need for confectioner sugar. What I love most about Fondarific, it dries firm
but does not dry out. It really is an amazing fondant, hence, being true to its
name—fondant + terrific! Fondarific has 13 gourmet delicious flavors to choose
from. Their buttercream is available in fourteen different colors such as
black, red, blue, orange, green, lime green, yellow, purple (my fave!), hot
pink, princess pink, teal, chocolate, wedding white and antique white.
Fondarific is truly versatile as it’s so easy to blend and shape.
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| With Fondarific, just cut out the excess and you're good to go |
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| Fondarific fondant in hot pink looks pretty! |
Honney
and I decided to make flowers and hearts on top of our cakes. We also mixed two
Fondarific fondant colors and braided them on the core of our cakes. It is
truly a great discovery. I vow that the next time I do cakes; I’m certainly
going to use Fondarific on them. These products make baking fun and a lot
easier.
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| The cakes that Honney and I did. |
I used 1
teaspoon of LorAnn’s Coffee emulsion on our buttercream before we spread them
on our cakes for an added kick of flavor. While we were busy making our cakes,
we also made our olfactory nerves worked properly as we basically sniffed the
lovely scent of baking and candy goodies wafting in the air. LorAnn Bakery
Emulsion was such a revelation. One smell from the bottle is enough to tell you
that it is made from superior high quality. The flavors are more robust, just
right—not too much or overpowering unlike other brands. I personally prefer
emulsions than alcohol-based extracts, as it will not “baked out” when exposed
to heat. LorAnn Bakery Emulsion is perfect for cookies, cakes, muffins,
brownies, sweet breads, frostings, and glazes.
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| Some of the lovely cakes that bloggers had made during the event. |
Bloggers
really had a blast by the end of the afternoon as we looked into our finished
products. Some made their cakes with a small second layer, colorful
personalized cakes with their initials on top, others did Halloween-themed cake
designs, and one even did a chocolate gingham inspired cake. We also made
chocolate lollipops too using Make ‘n Mold Candy Wafers!
I am
amazed at how Make ‘n Mold Candy Wafers make it easy to create delicious candy
pieces and lollipops. For one, these make ‘n Mold Candy Wafers are
microwaveable and comes in different flavors and colors: vanilla, red, pink,
dark green, orchid, orange, yellow, chocolate, and milk chocolate.
The
great thing about these baking essentials is the fact that they are made
affordable. LorAnn’s Bakery emulsions costs only P210 per 4oz bottle. The
vanilla extracts differ in prices: Clear Vanilla is priced at P120, Pure
Madagascar Vanilla extract is at P160 (for 2oz) and P300 (for 4oz) while 2 Fold
Tahitian Vanilla extract is pegged at P300 for 4oz bottle. It may look a bit
pricey, but I can guarantee that it is not considering that a teaspoon of such
extracts goes a long, long way.
Last
week, my beloved Kyle and I bonded over these awesome Make ‘n Mold Candy Wafers
as he helped me melt chocolates and mold them into chocolate lollipops. Kyle
said he really had fun working with me in our kitchen. He even requested that
we do it again next time. I strongly suggest Mommies for you to try doing this
activity with your kids. So we just had a wonderful weekend over the kitchen.
Baking
may not really be difficult especially with the presence of the right ingredients
as well as baking essentials such as Fondarific, Make ‘n Mold and LorAnn Bakery
Emulsion. Using the right products can make baking more efficient, fun and a
whole lot easier!
Fondarific,
LorAnn Bakery Emulsion and Extract Oils, Make ‘n Mold Candy Wafers are
available at Cook Exchange, The Chocolate Lovers Confectioners and other
leading stores where baking supplies are sold.
For more information and
inquiries on Fondarific, LorAnn Bakery Emulsion and Extract Oils as well as
Make ‘n Mold Candy Wafers, please log on to Bakeessence Inc. website, www.bakeessentials.com or email sales@bakeessentials.com
Special
thanks to Leira Pagaspas.
Disclaimer:
I am not compensated for this post. Opinions expressed are my own.
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