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Fondant Woes - Page 2

post #16 of 17
Thread Starter 
I bake my cakes and let them sit overnight.....then I fill and stack,crumbcoat and let them sit at least 4 hours and usually overnight.


MissB...forgive me but Fondant has a nasty taste..*L*....I flavor mine with oils to make it a bit more tasty....

I've noticed that UK cakes are usually dense.....most books I have from the UK or Australia use fruit cakes as their base...and are modestly filled.

We Americans loves our sweets...most of my clients want generous fillings and coatings of buttercream on them...I roll my fondant to about 1/4" thickness...I think the sheer weight of it helps to push the dam outwards.
post #17 of 17
Quote:
Originally Posted by IHATEFONDANT

I flavor mine with oils to make it a bit more tasty....



IHATEFONDANT (cute name by the way) what oils do you use? I've tried the Lorainne Almond but they it was terrible. Any ideas? Thanks!
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