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Re: fondant or sugarpaste TO GERARD, PLEASE

Name: Meg
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Obviously the best way, the ONLY way that works, to educate the public re: real ingredients is to get real product in their mouths. That $9.99 crisco & 10x sugar-iced MIX cake from the grocery does most folks just fine...until they've had the real thing. This is why I insist on doing mignardises even on cocktail parties...get so many happy folks calling for cakes. Normally the next party booked will have a complete dessert station.

Apologies, but I don't get this 50% fondant, 50% marzipan thing. You're using this as rolled fondant or as a base for poured fondant? There's an undercoat of marzipan?

I'm having trouble with creme pate d'amandes. Can't get the marzipan to go softer than gravel. Will adding a little liquer when beating it help it to go soft? Stopped buying bigger bins of marzipan because of this problem, but that didn't even solve the problem. It is rather humid here...always. What to do?