ROSE’S heavenly CAKES: English Gingerbread Cake (page 75) uses freshly grated ginger and a delicate lemon buttery syrup.
my take is elevated with a drape of lemon fondant: knead albert uster massa fondant with LOTS of lemon zest (wash the lemons with dish soap and warm water first) and a hint of lemon oil.
who can resist a white sugary dough exploding like a lemon drop candy on ones tastebuds? this is the first i’ve seen people loving fondant instead of scraping it out and leaving it on the plate!
Beautiful H. So this is fondant from Albert Ulster?
I love that I can see the lemon zest on the fondant. Pretty!
thx J, it is albert uster fondant and i added tons of lemon zest and drops of lemon oil. i wouldn’t vanish the look of the zest even for a smooth wedding!
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Lovely! How does this fondant taste (before adding the zest)? I think the zest is very pretty–adds an interesting texture like wrapping paper.
This fondant is one of the best tasting and drapery there is known to industry! Vanilla flavored.
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