I made this for a cake class and it turned out alright. I was really proud of myself for making a fondant that actually tasted good. Upon taking it to class, it kept breaking and tearing, as my instructor said rolled buttercream was prone. She said to put it into the fridge for an hour and it should clear that up, but not to leave it in lonoger than that because it would get too hard and begin to dry out. I subbed butter for shortening, and that may have something to do with it, but I seriously doubt it. Overall a good recipe and very easy to make.
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I made this for a cake class and it turned out alright. I was really proud of myself for...