Why is everyone obsessed with fondant? Why should anyone spend hours kneading and molding and sculpting, when they know all that effort literally goes to the bin! Who am I to complain when this fondant fever has caught one with me too? I am still getting “cookie dough” fondant which is only good for cut out flower.

Here is another of my experiments with the cooked sugar fondant. Chocolate cake with Swiss meringue butter cream.

IMG_6813 IMG_6828 IMG_6829