I recently used fondant in a competition that is made by Carma called Massa Ticino. While it is realllly expensive, it is freaking awesome! Apparently all the pros use it, and I found out why. It never dries out, no elephant skin ever! And it is resistant to moisture, like in the fridge. Ive been trying to replicate it, but there is a mysteriously vague ingredient on the bucket that im unsure of (forgot what it called it!)....Ive been experimenting with my own fondant recipe, so I need that ingredient! Any ideas anyone?
Wiley Saccheri
Sublime Cake Design
Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Sublime Cake Design
Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Wiley Saccheri
Sublime Cake Design
Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
Sublime Cake Design
Ultimate Cake Off Assistant Episodes 108 and 209!
Go Winbeckler Team!
