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Why Use fondant?

Mayhaw Man

By Mayhaw Man
in Pastry & Baking

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Stacey L

Stacey L

Posted
Posted (edited)

K8, that actually sounds yummy. It also seems that it could add a nice layer to the overall cake/filling flavor without overwhelming it. I'm always happy to revise an opinion. :biggrin:

Edited by Stacey L (log)
K8memphis

K8memphis

Posted
Posted
K8, that actually sounds yummy. It also seems that it could add a nice layer to the overall cake/filling flavor without overwhelming it. I'm always happy to revise an opinion.  :biggrin:

Cool! It is good.

ruthie jewell

ruthie jewell

Posted
Posted

What about achieving a smooth glassine finish with something like a white chocolate glaze? If the flavor of white chocolate doesn't affect the overall profile of the cake......?

Haven't I seen a recipe for this using clear glaze? Chime in if I'm wrong, but I think it came from a LeNotre class......

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