Maria Recipe Reviews (Pg. 1) - (13398255)

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Caramel Shortbread Squares

Reviewed: Dec. 14, 2012
Excellent. Just make sure to cool each layer before adding the next, and you're good to go. Easy, sliced well, and super yummy! I added a little bit of coarsely ground sea salt to the top for a little something extra. Good stuff!
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Rolled Buttercream Fondant

Reviewed: Nov. 18, 2010
5 stars for taste, 4 stars for ease of rolling/covering a layer cake, 3 stars for ease of use otherwise. This fondant tastes great--not like plastic--and was pretty easy to work with when rolling out and covering a simple layer cake. I also really liked that the list of ingredients was simple and did not contain gelatin (I am a vegetarian and most fondants contain animal products by way of the gelatin). However, I wanted to make molded designs (specifically, a small snowman cake topper) and this fondant is simply too soft to hold up well for anything 3-D. I had to keep returning the pieces I was working with to the fridge to harden them so that I could assemble my snowman without him going flat, and the finished product had to be stored in the refrigerator. I was able to make small round balls to edge the cake, but anything with a diameter larger than that of a quarter just went flat at room temperature. I tried working in more powdered sugar to the fondant I was using for molding, but if I got it stiff enough to hold its shape the fondant cracked. Couldn't find the middle ground. Overall, I did like this recipe, and I will use it again to cover cakes. Just not for molded shapes!
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