I just have a quick question to see if I can make this happen.
I have a wedding cake to do for Aug 2, and the bride has asked for lemon buttercream, which is fine, but her cake is mostly covered with fondant. So, should I also add lemon juice or extract to the fondant and work it in? I just bought some Satin Ice for the fondant.
Hmmmm...
2
replies
Quote:
Originally Posted by JoAnnB
(my opinion only) I would leave the fondant plain and be sure the buttercream has a good fresh lemon flavor. A little lemon zest really makes a flavor difference. If you use it, add it at the beginning of your recipe so it blends well.
(my opinion only) I would leave the fondant plain and be sure the buttercream has a good fresh lemon flavor. A little lemon zest really makes a flavor difference. If you use it, add it at the beginning of your recipe so it blends well.
I gotta ditto JoAnn, if you flavour the fondant with lemon it just won't taste as good and then the full yumminess of the lemon BC won't come through! 
Quote by @%username% on %date%
%body%