I get my fondant workable by adding cornflour and letting it dry a couple of minutes after rolling out, before using the cutter.
19 May 2012
07 May 2012
A chocolate cake with raspberry mousse, sprinkled between layers with peppermint-milk-chocolate.
I used Satin Ice for covering and making beads and roses. The prof´s are all using it, it seems. I wonder what they add to it, to prevent it from cracking and crumbling....? Very odd to discover that the more colourgel was added, the more the fondant seemed to dry out.