I have a hard time working with the regular foundant at room tempeture. I have a hardtime pulling enough to fit a cake round, let alone rolling it out to the right length. Any tips?
Also, is Marshmellow foundant much easier to work with, and is their an easy receipe out there, or can it be purchased from a good supplier?
Any help or suggestions would be greatful. I was asked to make my brother and his girlfriends wedding cake for August 2008 and I need to start practicing to get it right.
Thank you greatly,
Someone else had a very similar question to mine and I got great ideas and a receipe from that link.
Have a great day....