Quote:
Originally Posted by rgcraig
That recipe for petit fours that you posted - she's calling that fondant. I think of fondant being the roll out kind - - not hot pouring kind. Hmmmm
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No, it's the layer you put over the cake, freeze it, slice it and then pour the icing. That's what I like about this. It's not the rolled fondant that is a pain to make.
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