Hi, I just received a question in the blog, which though not cookie-related, is a good one about cake decorating. I am redirecting it to the forums so it can get answered by more members than me. Here it is:




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Darn the school for making you jump through so many hoops! 


Seriously though, a thin layer of low-sugar frosting should be enough to adhere the fondant to the cake. The Internet is loaded with possible recipes. I typically don't make low-sugar, low-gluten anything and therefore have not tried this recipe and cannot vouch for it, but provide it for purposes of example: http://allrecipes.com/recipe/sugar-free-frosting/

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