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BlakesCakes
Posted 23 May 2010 , 4:01am
post #2 of 2
It's pretty inexact.
I usually just sprinkle some on and knead it in. Once the fondant stretches a bit, but "breaks" (as opposed to pulling out a long way like chewing gum), I'm good to go.
If I need a substantial amount, for Satin Ice I knead in 1 tsp./lb. With Wilton, I knead in 1/2 tsp./lb because it's more firm to start with.
HTH
Rae
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