Has anyone substitued anything else for the lemon juice and lemon extract? If you were doing a cake that wouldn't necessarily taste good with the citrus taste of the fondant.
if i'm going to use it with chocolate cake or anything that lemon does not goes well with, i just omit them and still perfect. but i'm dying to try mint with it
i had the lemon juice but not the extract so i just added more vanilla flavor! i bet you could add just about anything!
I make Rhonda's Ultimate all the time. I like to use the lemon juice because it cuts the sweetness a little bit. You do not taste it in the final product. I use 1 tsp of vanilla and 1 tsp almond for the flavorings. maimai16, try the mint, it is very good. I use it on alot of my chocolate rolled cookies. Rhonda's Ultimate rocks
Thanks for the replies. Have you had luck with coloring it to a dark color, like royal blue?
I have tried other MMF and it was not useable by the time I got it to the royal blue color.
I have made dark colors like red, black, blue. I think it does alter the consistancy somewhat, but it is usable. For the royal blue, I color it to a fairly dark blue, then add a drop or two of black. I think it gives a nice shade of royal blue and you don't have to use so much blue. For red and black, I use Americolor super red and super black, you don't need so much. The last time I did black, I used Rhonda's Ultimate Chocolate MMF. It was fine, and didn't take much black coloring at all to get it nice and black. Next time I make it though, I will use both vanilla and almond, I missed the almond taste. I also tend to over color, stop when you think it isn't dark enough and let it sit overnight, it probably will be about the shade you want. HTH