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Rolling Fondant

Reviewed: Oct. 28, 2012
this has been a wonderful recipe for me. i began making decorator cakes more than a year and a half ago. this is the recipe i began with and have tweeked until i have something that is wonderful to work with and has a fantastic flavor. experiment, add some glycerin, some tylose powder and some flavors. the glycerin will give you a longer working time with it and the tylose will give it a stronger, better consistency. if you add larger amounts of tylose you'll be able to use it to make cutouts and figures. people complain about the flavor of fondant and by adding flavors you get an end product that most people will eat and i get comments all the time about how they heard fondant tasted bad, but this was great! my go too are vanilla and butter, lorann brand is worth the extra cost & you don't have to use a lot. you can also use lorann oils, just a drop or two and get a huge range of flavors. wrap this tightly in two layers of plastic wrap and put it in a gallon zip lock and remove all the air. you can leave it on the counter or in the fridge. it will last at least a month, or you can freeze it, keep it wrapped until it's thawed.
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