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Reply by ButRCream

Posted on Tips On Achieving Crisp Edges with Fondant?

547 posts in 596 days

#1 posted 592 days ago

Thanks so much for the compliment, metria! :) I either use Swiss meringue buttercream or just your basic “american” buttercream. I’m not completely displeased with my fondant coverings…just would really like to step it up to the “next level” ;)

-- Becky, North Carolina, http://www.cakesbybecky.blogspot.com

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