Hello. My crumb coated cake was in the freezer for say 10 to 20 minutes. I brought it out cake to cover in fondant. When I was almost done, it started to sweat, and melting. I covered one earlier and nothing happened. What did I do wrong?
Thanks a lot my friend. I hear some bakers use Crisco to knead fondant. Is that a good practice?
Please what is your Instagram handle?
Can I have your email address please?
My fondant cake is already sticky because I placed it in the fridge, what can I do yo make it strong again?
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