How can I soften my fondant? I bought the pre-colored Wilton stuff, used some, put some crisco on the rest and wrapped it in Saran wrap, and put it in aziplock baggie. Now it's really hard. Is it saveable? Is there a better way to store fondant?

<input ... ></input><input ... >I am trying to make a firehat cake and can not find black fondant anywhere..is there a great way to dye fondant black? Any advice would be greatly appreciated as the cake needs to be ready for new years eve. Thanks a million!

Chapter 2:  Willard Street, West Avenue, and Alfred Street

 

Nick Sparks was, most of his friends agreed, a very good-looking, generally congenial guy.  Obviously of Italian descent, he had brown hair, brown eyes, dark features, was just short of tall, and was thin but athletic; he dressed, like a typical young person of nineteen or twenty, in clothes mostly purchased from the mall.  His face was somewhat long and slightly angular, with prominent cheekbones and thin cheeks, though he did not appear gaunt.  His chin was very noticeably cleft.

 

Nick was also, most of his friends agreed, a little odd at times; but at the James School almost everyone was at least a little odd, and so this was usually overlooked.

 

 

( Read more... )

 

I have my first wedding cake coming up. The bride has asked for chocolate cake with mint buttercream, as that's a favorite flavor combination of hers. "NO problem!" I said. I love my chocolate cake recipe.

However, I got to thinking about mint buttercream. Do you think that regular american buttercream (butter and powdered sugar) will taste okay with a mint flavor? If not, do you think it will be okay made with hi-ratio shortening instead? I have that as well, which is what I use for certain things.

I'm really not good at other buttercreams, and my first wedding cake is NOT the place I want to start trying. :) So I'm really kind of stuck with the above two choices. I see recipes for this which are pretty typical, but have never tried it.

Thoughts?

Can anyone offer suggestions for how to smoothly fondant a loaf cake? I tend to mess up at the corners.