tag:blogger.com,1999:blog-482941089428973160.post2441409029227411570..comments2023-05-04T05:50:32.941-07:00Comments on The Bobwhites: Getting betterKathttp://www.blogger.com/profile/12230921472785676127noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-482941089428973160.post-75923776832340429522011-03-22T22:33:00.415-07:002011-03-22T22:33:00.415-07:00I'm really glad on all fronts. Sorry no clue w...I'm really glad on all fronts. Sorry no clue with the fondant. Chemistry and physics were not my strong subjects. If the fondant is beaten after cooling a bit does this throw air into the mix thus creating the white opaqueness or does beating it kind of force the sugar to crystalise a bit, thus forming an opaque mix? Thats my theories having no clue what the process is.Tanya Murrayhttps://www.blogger.com/profile/04867118885094628168noreply@blogger.comtag:blogger.com,1999:blog-482941089428973160.post-49234654124195912772011-03-22T21:35:40.041-07:002011-03-22T21:35:40.041-07:00I'm glad to hear things are improving, althoug...I'm glad to hear things are improving, although I'm not really going to breathe a sigh of relief until you get to at least a 6. <br /><br />Hmm, yeah, something's definitely not working with that fondant. Very odd.Susan Carpenter Simshttps://www.blogger.com/profile/13566372904106529839noreply@blogger.com