I'm making fondant for the first time and I'm using the recipe out of Debbie Brown's Enchanted Cakes book. I substituted 2tsp of meringue + 2tblspn of water for the egg white, I have about a cup and a half of powdered sugar to add in still but the fondant "ball" is falling to peices and not really letting me mix in the sugar! Is this normal, should I continue or have I messed up somehow? Thank you!
post #1 of 10
5/30/09 at 6:33pm