Does anyone know the history of Fondant? When did we all start putting it on cakes? I did a search on CC to see if its been talked about before with no luck. What got me curious is that I was looking at a cook book from 1970 and it has recipes for cooked and uncooked Fondant. It doesn't describe using it on cakes but rather as candy filling or as a dip for nuts. Both recipes tell you to "knead" it so it must have the same consistency as "modern" fondant. The cooked recipe looks too complicated.
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5/14/06 at 7:21am