cakeordeath - is it really that easy? I've been trying several recipes. I've found ones that I like the taste of, found ones that I like the consistency and workability of, but I have yet to find one that "works like a charm" and "works every time". I've got a very special caked planned in September for my Hubby and I'm going to need lots of fondant and I've been planning to start trying recipes this month to see what I come up with.
I need a load of black fondant, can you sub some of the powdered sugar to get brown (so I won't have as far to go to get to black) and still have the right consistency?
OP - Sorry, didn't mean to hi-jack your thread, but I'm having trouble conquering fondant myself and I always check threads about it. One thing I do know is that you may just still need to add more powdered sugar. I can get recipes to work, they just don't seem as easy as everyone says. Of course I can't make a stupid BC rose (or any dang rose for that matter) so I guess I shouldn't expect to be able to conquer fondant that easily.