The Reviews...
Katharine Hincak, cake designer and owner of the Hidden Cafe in Mukwonago, WI says "I am always looking for ways to remain profitable in the cafe, as I watch my cost of goods continually rise, I found Butter Clay to be both innovative and cost effective.” Hincak added that she “refers to Butter Clay as an alternative to Fondant and/or Buttercream. ”
Pastry Chef and Sugar Art Instructor; Dawn Parrott of Ice Dreams Cakes in Houston, Texas states, "It's one of the most forgiving mediums I've ever used. Those starting out need not be intimidated. It's a great product for everyone from beginners to masters."