There are quite a few 'greasy' remarks here but then it's most likely because they handled it too much with bare hands, or in an unsuitable temperature setting that would soften and let the oily stuff come out. I tried this recipe and it was PERFECT. A great alternative to using gelatin in fondant. Not all recipes can or should be used to the dot - work around it a bit, adding or subtracting as you find it suitable. Granted in baking it needs to be perfect but hey - for icing and the likes, loosen up. Be creative. :) If you use all-butter, then add 2 tbsps of cornstarch. Otherwise, in warm weather use shortening (though you will sacrifice on the taste a bit). Fantastic recipe!!
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There are quite a few 'greasy' remarks here but then it's most likely because they handled it...