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Why Use fondant?

Mayhaw Man

By Mayhaw Man
in Pastry & Baking

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ruthie jewell

ruthie jewell

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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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