hi CC peeps!
have you tried to omit the lemon extract & juice on rhonda's ultimate recipe? it is so great to work with but i need a fondant that goes well with chocolate cakes. with rhonda's fondant, lemon seems doesnt go well with chocolate... i'm wondering if i'll replace the lemon extract & juice with other flavoring like peppermint oil do you think it will still be as manageable as with the original recipe?
i'm going to make a dark chocolate cake with semi sweet chocolate ganache and mint MMF. all your opinions are very much welcome 
i have always used rhondas recipe with or without the lemon.. and it still tastes good and it seems thesame to me one way or the other... nothing really changes consistency wise or anything.. HTH!
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