For those of you that own your own bakery, what rolled fondant do you buy or what recipe do you use.
OK, great question.... but isn't pettinice, satin ice, fondx, way more expensive? How do you keep your costs down to actually make a profit? Oh, and if you don't mind me asking, what recipe do you use for your BC fondant? Thanks Cupcake!
i wanna know too. i use to use wilton fondant and noticed people werent eating the fondant only the cake. i tried fondx and it taste good so i used that and still see people eating around it. what is good fondant or what should i add to make it taste good ive tried vanilla flavor
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