The Sweet Art of Cake
The Sweet Art of Cake is located in Hayward, California. We deliver anywhere in the San Francisco Bay Area. To make an appointment or to find out more, call Lia at (510) 342-9502. Gelatin is used by almost all bakeries to make fondant and to stabilize whipped cream, give body to frosting, and solidify mousses and custards. Gelatin is usually made by grinding bones and cartilage of cows and pigs. I do NOT use gelatin. Ever. Most people use gelatin or marshmallows (which contain gelatin) to make fondant. I use a sugar syrup. Gelatin is also used to stabilize whipped cream. I use simple powdered sugar. And for mousses and custards, I use agar-agar, made from seaweed.