Anyone try using Creme Bouquet as the flavoring in their fondant?
what did you think?

Of the total amount of flavoring called for, I use 1/2 vanilla and about 1/3 creme boquet with a dash of almond. This results in a lightly flavored icing that I like and on which I get lots of compliments. I don't like overpowering flavors on my standard cakes.

I tried using just creme bouquet and it was way too overpowering and way too flowery IMHO.