This recipe was a life saver, although I actually had to change it all. I live in Australia and couldn't find corn syrup, so decided to go with honey instead. I also used dark chocolate (72% cocoa), because I wanted to have a very dark color to my decoration. The taste was just fine. Honey will crystalize the sugar a bit, so after leaving it set overnight you need to work the dough a bit to get rid of any lumps. Since this was my first time, I struggled a lot until I realized that, for this version of mine, it is much better to refrigerate the dough as I work with small amounts at the time. For instance, I opened it flat with a rolling pin (between sheets of wax paper) and refrigerated the flat pieces prior to cutting letters or shaping things. Then I refrigerated again, and just then placed on my cake, which was covered with white fondant. Anyway, it turned out great. Highly recommended :)
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This recipe was a life saver, although I actually had to change it all. I live in Australia...