TheCakeDude Posted 26 Aug 2009 , 2:24am
post #1 of

I recently used fondant in a competition that is made by Carma called Massa Ticino. While it is realllly expensive, it is freaking awesome! Apparently all the pros use it, and I found out why. It never dries out, no elephant skin ever! And it is resistant to moisture, like in the fridge. Ive been trying to replicate it, but there is a mysteriously vague ingredient on the bucket that im unsure of (forgot what it called it!)....Ive been experimenting with my own fondant recipe, so I need that ingredient! Any ideas anyone?

1 reply
sugarMomma Posted 26 Aug 2009 , 2:32am
post #2 of

call them for an ingredient list

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