4
replies
I'm still working out some of the kinks in my fonant technique. But I thought I would share some of what I've learned so far.....
-You need to get your icing as smooth as you can.
-I then found out that if I refridgerate for about ten minutes the icing is less likely to shift under the fondant while you smooth.
-Try not to roll your fondant too thin or to thick (I found a little less than a 1/4 inch works well for me)
- Dont let the fondant touch the sides until you finish smoothing the top to get any air bubbles out.
- and finally the one piece of advice nobody wants to hear, everybody loves to give and is probably the best advice... practice, practice , practice
Quote by @%username% on %date%
%body%