The reviewer gave this recipe 2 stars. This recipe averages a 2.5 star rating.
Reviewed: Mar. 30, 2009
This totally RUINED my sister's birthday cake! I was amazed that the golden syrup became white frosting after beating it, but after frosting the cake with it and putting it in the fridge for an hour, it slid off the cake and soaked into it. Very fortunately, we had a boxed cake and frosting in the pantry that saved our lives! I am scared to try this again now.
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Photo by Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 2.5 star rating.
Reviewed: Mar. 9, 2009
it was pretty good. Not what I was expecting for fondant frosting. THe flavor was ok... probably not going to make it again. But it did look nice!
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The reviewer gave this recipe 3 stars. This recipe averages a 2.5 star rating.
Reviewed: Jan. 4, 2004
This frosting tasted great and looked beautiful on my cakes! Unfortunately, it is tedious to make, and clean up is a hassle. Be careful not to spill any on yourself or your counters, as the frosting is like spackle and is hard to clean up. I would defenitly make it again, but only for "special presentation" cakes.
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The reviewer gave this recipe 3 stars. This recipe averages a 2.5 star rating.
Reviewed: May 29, 2003
Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).
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The reviewer gave this recipe 3 stars. This recipe averages a 2.5 star rating.
Reviewed: Apr. 19, 2003
This is not a petits fours frosting. It is called "fluffy frosting" and is really pretty on presentation cakes. It does not lend itself well to the flavor or presentation of petits fours.
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