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
or maybe, i can just omit the lemons and stick with the orig recipe will be fine also... please help... i cant afford to make experiments b/c the cake is due this weekend...
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!
what a relief... thanks for posting twinkletoe21... another question though... can i half the recipe?
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!
Agree.
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