Nothing is so sweet and cloying as confectioners' icing. We all use it but let's admit it. Professional pastry chefs on the other hand rely on a fondant-based buttercream. Ask your neighborhood baker or pastry chef for fondant (beg, plead), see a cake decorating supply house, or try a mail order source (fondant lasts forever). This is the silky icing that everyone loves and associates with store bought cupcakes. (See additional notes on fondant below). This is for those great home made birthday cakes and cupcakes. For fondant online: check out http://www.pastrychef.com/PASTRY-FONDANT_p_786.html orhttp://joepastry.site.aplus.net/index.php?cat=63
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Hi there, fellow home and pro baker and fan of great recipes….