Flavoring Fondant...

Decorating By Spills Updated 24 Jul 2008 , 5:27am by Shola

Spills Posted 22 Jul 2008 , 4:51pm
post #1 of 3

I just have a quick question to see if I can make this happen.

I have a wedding cake to do for Aug 2, and the bride has asked for lemon buttercream, which is fine, but her cake is mostly covered with fondant. So, should I also add lemon juice or extract to the fondant and work it in? I just bought some Satin Ice for the fondant.

Hmmmm...

2 replies
JoAnnB Posted 24 Jul 2008 , 5:01am
post #2 of 3

(my opinion only) I would leave the fondant plain and be sure the buttercream has a good fresh lemon flavor. A little lemon zest really makes a flavor difference. If you use it, add it at the beginning of your recipe so it blends well.

Shola Posted 24 Jul 2008 , 5:27am
post #3 of 3
Quote:
Originally Posted by JoAnnB

(my opinion only) I would leave the fondant plain and be sure the buttercream has a good fresh lemon flavor. A little lemon zest really makes a flavor difference. If you use it, add it at the beginning of your recipe so it blends well.




I gotta ditto JoAnn, if you flavour the fondant with lemon it just won't taste as good and then the full yumminess of the lemon BC won't come through! icon_biggrin.gif

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