Here's a question I have about the MMF... when I color the batch (say a royal blue), and then roll it out, I use PS to prevent sticking. But then the extra sugar gets on my MMF, and so I have some white on the color, which I can't always brush off. How do I prevent that? Use Crisco when rolling it out? Doesn't that mess up the look of the fondant?
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laurakelly2
Posted 15 Jun 2007 , 4:56pm
post #3 of 3
I use corn starch. It doesn't affect the fondant taste or texture. There's a toturial here:
http://whatscookingamerica.net/PegW/Fondant.htm
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