hi everyone,
Well I borrowed the cream Cheese fondant recipe I found here on cc because I'm not a huge fan of fondant taste. the recipe does taste good but I found that once it's out of the fridge it gets warm and floppy. Does anyone know of a way I can keep that from happening? It was great to work with and easy to make but the only downfall is it gets too warm!
Is there any salvation or is just lesson learned?
Thanks in advance,
Ashley