Help I have a cake to do next month and it calls for fondant. We don't care for the taste of fondant so I made up some MM fondant and it cracked while drying, and looked extremely dry. My problem there? I'm thinking not enough moisture and the thickness wasn't right. Then I made up the Rolled Buttercream Fondant and I can't seem to get it to work for me, loved the taste though. What is it supposed to look like-shiny or matt like? How thick is it supposed to be rolled? I've got to find a good one and work with it so I can do a good job. The cake is in the Wilton 2004 yearbook and is called Romantic Ripples on pg. 95. Any suggestions, tips, or recipes would be Enormously appreciated! Thank you in advance, and probably later also!
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2/18/05 at 4:10pm