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Rolled Fondant
Reviews:
August 26, 2006

I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came out soft & pliable after adding 1/3 c. of water because it came out dry and stiff. The instructions didn't say what to do if your rolled fondant got stucked on the table and can't be transferred on the cake. I have to figured it out myself like using a mat or oiling the surface with shortening so fondant will won't get sticky. Overall it's a good recipe and I'm going to used this on my cakes from now on. ***By the way, best to work on your rolled fondant on the same day as its still soft and more manageable. I noticed putting it inside airtight container in ref and bringing it to room temprature the following day makes the fondant sticky again and difficult to roll.

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