North Florida Nesties
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.
Cake makers...
Have you used premade fondant before? If so, from where? Did you find it hard to use?
Re: Cake makers...
Yes, I have used it. It's very easy to use, you have to knead it a bit to soften it and warm it up. It tastes like crap, but most people strip off the fondant anyway when eating a cake. I have used the Wilton stuff from Michaels and Satin Ice from the cake store. Satin Ice tastes better, but they're both the same when it comes to rolling out.
I make my own now, which can be a pain, but it tastes a whole lot better. It's a white chocolate fondant, but I also make it with dark chocolate. Here's the recipe, the only thing I have trouble finding is glucose, I get it at cake decorating stores or online: http://www.veggiebyseason.com/2008/06/how-to-makecolorcut-fondant.html
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