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When I make fondant - I use Liz Marek's LMF fondant recipe. It's very workable and consistent. The recipe can be found at artisancakecompany.com


it really depends on your preference as far as icing some use ganache, some Swiss,merengue butter cream and others like American butter cream. All of these will work. As far as cake- I scratch bake so I use my butter based recipes but others use cake mixes....I wouldn't use Angel food cake but most sponge & pound cakes are good
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