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!
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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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