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Once fondant is applied to a cake, what causes the "elephant skin" texture? Is there anything you can do to avoid this, or to fix it once it occurs?
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Quote by @%username% on %date%
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Once fondant is applied to a cake, what causes the "elephant skin" texture? Is there anything you can do to avoid this, or to fix it once it occurs?
Quote by @%username% on %date%
%body%