List of products by brand Carma

in 1931, Carl Maentler founded the company Carma. At that time, the company headquarters, his office and the production facility were all in one place: his flat. Since then, the Swiss company has grown extremely and become known all over the world. In order to come closer to the goal of making the work of bakers and confectioners a little easier, a new production facility was put into operation in Dübendorf soon after the company was founded. Among the products that are still produced there today are the couvertures from Carma. These are known for their often surprising and unusual taste, one example being Ruby Chocolate. The cocoa bean variety from which it is made gives the couverture a pink hue and a berry flavour. But using these special couvertures is not always easy.

The Massa Ticino, on the other hand, is perfect for beginners and professionals alike. this rolled fondant was invented in 1963 and has since been one of the most popular and best-known products from Carma. The sugar mass is usually white, but for some years now it has also been available in different colours. The bright colours are just as easy to work with as the uncoloured version and are of much better quality than many comparable products. In contrast to other variants, Massa Ticino is easy to knead and shape and does not stick together so quickly. In addition, Massa Ticino is gluten-free, AZO dye-free and suitable for vegetarians and vegans.

Because of all these qualities, the rolled fondant from Carma is used by cake designers all over the world. The fondant can be used not only for decorating, but also for modelling and decorating. In this way, you can enhance cakes, cupcakes, cake pops and much more in no time at all.

Fondant is mainly used by professionals for covering cakes, as it is very supple and does not harden immediately. Before using it, it must be kneaded well and the cake to be covered should be made suitable for fondant and prepared. For example, the cake should be smoothly coated with ganache or buttercream, as no fillings containing water should come into contact with the Massa Ticino.

Once everything is prepared, you can start rolling out the pastry. Sprinkle some baker's starch on the work surface, press the fondant ball a little flat and then roll from the inside out using a rolling pin or rolling pin. In between, lift and turn the cake a little so that it doesn't stick. By turning the cake, you can always roll it outwards with the same pressure and create an even layer of fondant.

When the top is big enough, you can fold it over the rolling pin and carefully lift it onto the cake with the other hand.

Smooth the surface and spread the border around it. Then start to gently press the edge in one place. With your second hand, pull the fondant next to it a little outwards and gently press it down again. Slowly work your way around the whole cake, carefully pulling out the creases. Once the entire edge is smooth, the remaining fondant can be cut off. To do this, use a fondant cutter to cut at a slight angle to the bottom, for example, so that the cut edge is hidden just below the cake.

Now you can decorate the surface with different decorations. For example, draw elegant patterns with royal icing or decorate the cake with flowers made of fondant. Let your creativity run free!