To laminate sugar paste is one of the most time consuming and difficult tasks performed by all Cake Designers.
Any project and any cake, regardless of its size or composition, involves the lamination of sugar paste.
It is, therefore, a determining factor in the competitiveness of any Cake Design business, directly affecting profits.
Should I use a roller or a Dough Sheeter?
This is a question asked by many people, but it can only be effectively answered through an evaluation of the Cake Designer’s work capacity and time availability.
There is no doubt that the option of using a Dough Sheeter is more convenient, however, you only see a return on the investment if the Cake Designer/patissier has a considerable volume of work, or if the types of cake that they make require working with specific thicknesses of icing.