August 2009 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
cortneyloo- fondant question
I am having a problem with my fondant, and I wanted to know if you could offer some advice.
It taste and looks great, but It is rubbery. I can not cut the cake easy because all of the fondant comes off. I am not sure if i did something wrong, or If I should have let it sit longer?
I had read on the net that its best to let it sit overnight. Since I was mostly just seeing if I could do it at all. I only let it sit in the fridge for about 3 hours.
Any tips would be great. TIA
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Re: cortneyloo- fondant question
http://whatscookingamerica.net/PegW/Fondant.htm
This is the recipe I used. I am going to try another one closer to what I want the real thing to look like in a couple of weeks, and I will add more confectioner's sugar. If you have any other tips I would love them or If you have another recipe.