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Rolled Buttercream Fondant

Reviewed: Feb. 20, 2012
I didn't have much luck with the fondant. It started cracking before I got a chance to add all the icing. I rolled the fondant between two sheets of plastic wrap and it worked well and rolled it on my rolling pin to transfer to cake, however, it cracked before I could finish covering the cake. I tried smoothing out the fondant to hide the cracks, but it didn't look perfect. The fondant had a marzipan color, not white as I expected it to be. Rubbing the fondant too much after covering the cake makes the fondant shiny, so don´t touch it unnecessarily. I was so unhappy with the fondant that I decided to take it off the cake. I won´t be using this recipe again, but I´m glad it works for others. Btw, the taste is ok, nothing special.
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Classic Tiramisu

Reviewed: Dec. 27, 2010
I made this dessert two days in a row for two separate family gatherings (in laws and my own family). The first day I followed the original recipe. The second day I made some tweaks based on lessons learned and everyone absolutely loved the tiramisu. They couldn't believe that I had made it. Here are my tips: 1. Use mascarpone and not the cream cheese, sour cream and whipping cream as substitute. The substitute is not bad, but if you're making tiramisu, you are better off with mascarpone. 2. Make espresso (3/4 cup water and 4 tbsp coffee) and add 1/3 cup coffee liqueur (alt. 1/2 cup if you like the strong liqueur taste). 3. It is important to generously brush the lady fingers in the serving dish so the coffee taste mixes with cream and for the fingers to soak properly. The first day I dipped the lady fingers in the coffee for about 2 seconds before layering, and even after 24 hrs in the fridge, I felt that the ladyfingers were on the dry side and the cream didn't have the coffee taste. Splitting the ladyfingers in half is good as it will help softening them - particularly f you are serving the same day. 4. Soft ladyfingers - someone suggested using soft ladyfingers. I went to a huge grocery store in an Italian neighbourhood and couldn't find soft lady fingers. The softest brand I could find was Milano Giant Ladyfingers Biscuits (5.3 oz/ 150g per packet). I found that 2-3 packets are enough if you are not lining the side of the dish with fingers. This recipe is a keeper!
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