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Rolled Fondant
Reviews:
December 31, 2000

I have been making 3D cakes for a couple of years now and have wanted to use a "wrap" frosting, but have been deterred by fears of ease of prep and taste ("Chalk" is the term I heard most). This is an EXCELLENT recipe and is not a hard one to make...just time consuming. Another hint I've heard is that you can use kayro syrup in place of glucose - would save on the pocket book! Enjoy!

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