I'm not sure if i am being a bit dim - my Aunt used to have a fondant roller that quickly cut a lot of tiny little flowers - are these still available as i can only find roller embossers or ribbon cutters!
TIA :chef:
i think i have found a recipe that will fit the bill!
Ingredients:
One pound (450g or 2 cups) sugar lumps (loaf sugar)
Quarter pint (150ml or two-thirds cup) water
Quarter teaspoon (1.5ml) cream of tartar
Green and yellow food colouring and peppermint and lemonflavouring
Some oil for...
thanks :) its definitely worth a try to see how it comes out, I have a number of flavours i can give it a go with!
looking at the reviews, its not a 'dry' recipe and they stay quite pliable, but certainly a step closer! thanks again.
Hi guys, I really hope someone can point me in the right direction on this one!
I want to make some Violet Cremes/Creams, but not the chocolate covered fondant ones, they are a hard sweet with a consistency of soft/crumbly rock.
They look like this..... any tips on what i should be searching...