This fondant recipe says to rest the new fondant wrapped in a damp towel for on hour. I was surprised that the lumps I had tried so hard to mash dissolved in that time. Notice the mess in the tray. It’s amazing how it changes while being stirred.
The flavor was good but far too intense – both too sweet and too sour. If I were going to do it again I would probably use more lemon rine in the cake, leave out the lemon curd all together and have no icing other than the glaze. But that might be too plain. A dessert, especially a celebratory one, should look flamboyant. You should be inspired to say, look what I’ve got. Maybe I could decorate the top with glazed fruit. I tried that once before with horrifying results:
I should have brushed the berries with hot strawberry preserves – or dunked them before putting them on the cake.
Man… the problem is, once you know where you went wrong you want to try it again!