Has anyone tried to flavor Wilton fondant with a lemon or almond extract to get rid of that horrid taste? Please let me know your experice with that.
Best,
Well, I've done it--and I'll never do it again!
I found that in order to get a significant change in flavor, I needed to add a lot of extract. IThat made the Wilton fondant very sticky and I had to add a lot of powdered sugar to get it back to a normal texture. The fondant now dried too quickly--my guess is that the alcohol in the extract and the powdered sugar were the culprits.
I also find that Wilton fondant often develops "elephant skin"--once on the cake--no matter how you roll it, etc. I'll never use it again--it cost me a gold medal in a competition recently!
I agree with Diana--order some Satin Ice and save yourself the grief!
Rae
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