Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Rose Levy Beranbaum is proud of this recipe. I adapted it from her book, The Cake Bible. It is similar to chocolate plastic, a mixture of chocolate and light corn syrup, that it can be rolled and draped on a cake, but fondant is sturdier and more pliable and holds up better to heat. This recipe is easier to work with than chocolate plastic because it has less fat owing to the use of cocoa powder than chocolate. Make this fondant the day before you need it so it has a chance to absorb the moisture in it properly which makes it easier to work with.
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