Hi! Its Nutmeg! I have a quick question about fondant that a fellow user told me about that has stumped me. Is it true that Fondant is done being kneeded and ready when it breaks apart instead of stretching out like mozzerella cheese? If this is true, then wouldnt it be too dry to put on the cake? It has stumped me b/c if this is true, then I have been doing it all wrong! lol Thank you for your comments and God Bless!!!
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3/4/12 at 12:06pm