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Rolled Buttercream Fondant

Reviewed: Jan. 11, 2014
NOT a good recipe if you are trying to cover a cake entirely. I could barely get off working surface without it falling apart. There is no strength or elasticity to this "fondant". No matter how long you let rest, place in fridge or adding extra sugar- it does not help. Stick to small cut shapes and decorations with this recipe. Dies taste better than traditional fondant.
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