When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Decorating By kellertur Updated 21 Aug 2008 , 10:41pm by kellertur
I'm experimenting with different recipes and came across the CC Basic fondant (by jbc?) Anyway, it calls for "sugar" - do you always use confectioner's sugar when making fondant? Or would this be regular sugar.? thanks ~
For fondant, it would be powdered sugar. Granulated sugar crystals would not dissolve unless cooked, so the product would not be smooth
thanks for answering my question. It is a cooked recipe, but I'm glad I double checked. thanks again.
Quote by @%username% on %date%
%body%
(if this is a private computer)
Yes please, register now!
