My first time making fondant. I am making the buttercream fondant recipe on this site and not sure what consistency to go for. Is it supposed to be glossy or matt and how do I know when Ive added enough powdered sugar!!
If you mean rolled buttercream, there are tips and hints on the bottom of the recipe. Let us know how it goes - I want to make it soon! Does it dry for flowers? Do they hold shape, etc?
