Yes you can totally overwork fondant! And you can add too much glycerin and shortening making your fondant unworkable and you can't save it.
It's really important to make sure you color your fondant as far in...
I thought it was the corn starch in the powdered sugar that makes ABC really crust leaving the icing under it softer. Meringue powder strengthens the surface so we can use things like rollers, molds, impression mats etc. ...
True - not all recipes convert to cupcakes because most cake recipes have way more leavening in them then a cupcake needs. So they dome really nice in the oven then flatten out like pancakes and pull from the papers. Your...
This is why I never quote prices on the spot. Ever. I have no idea how everyone else does it, but every time I've pulled a number out of thin air for a client it's either way over or way under. So now I refuse to do...
Bread flour? That's interesting. Looks like there is so much fat from all that chocolate plus they want to suspend ganache in the middle they try and compensate by having the extra gluten. Interesting recipe!
Personally, although MMF is easy and cheap to make, I actually think it takes a lot more skill to use and get a professional finish. I frequently look at photos and tell when someone is using it because it's - I don't know how...
The recipe and method really makes a big difference, so I don't really love seeing blanket comparisons without seeing more details about the recipe used. I've made many chocolate cake recipes... butter, oil, chiffon, pound,...
