Toba Garrett's Fondant Recipe Is Awesome
Decorating By sunflowerfreak Updated 18 Sep 2007 , 7:50am by LaSombra
Hello everyone,
I was just reading the threads on this recipe so I had to check out the recipe. I'm totally confused. In the introduction to the recipe, it says "do not refrigerate". Further into the recipe she indicates to refrigerate the fondant. So which is it; refrigerate or don't refrigerate? I was going to pm her but can't find her in the member list. Thanks for your feedback
Thanks.
Bev
I don't refrigerate mine and it is fine. I refrigerated it the first time I made it too and didn't see it make any difference. I suppose you're probably supposed to refrig if you're keeping it for a long time...
I have a few questions for those of you who make this on a regular basis. What flavoring do you use to get that 'great' taste, the lemon, almond or orange? Also, I was wondering when you roll it out, do you grease your surface with shortening to keep it from sticking to the counter?
I have a few questions for those of you who make this on a regular basis. What flavoring do you use to get that 'great' taste, the lemon, almond or orange? Also, I was wondering when you roll it out, do you grease your surface with shortening to keep it from sticking to the counter?
I don't like to use almond very much for general things (because of allergy possibilities) so I haven't tried almond extract. My personal favorite is orange...love the orange. However, that doesn't necessarily go with everything and it's a bit strong to do it that way so what I usually do is vanilla with a little hint of orange, not enough to place the flavor but enough to add some interest.
I don't use the shortening myself, just powdered sugar but I've heard of others doing so.
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