SweetAsLemmons
Posted 8 Jul 2008 , 4:04pm
post #1 of 1
I have tried using all types of fondant, Pettinice, Satin Ice, etc... and they all never work out. When I use MMF, I rarely have any bulging or tearing or cracks. Why is that? I love MMF, even if it is more work, but how do you go about mass producing a recipe like that?
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