Vind speksteenpoeder ook niet ideaal dat vlekt ook en t is gewoon poeder van speksteen idd. Je gebruikt er niet veel van en t is goedgekeurd als toevoeging...

Dit is wat Kevin O'Reilly van Satin Ice zegt:

As far as the fermentation issue its more of a UK concern. For years most of the fondant covered cakes in the UK were fruit cakes (with a coating of apricot jam as the sticking agent) and many still are especially around Christmas. Sometimes these were kept for many months. Conditions being right (heat, moisture) on the rare occasion if corn starch (corn flour) got between the cake and the icing fermentation mould "could" occur. Now I must stress that for this to happen the temperature had to be warm, moisture had to be present and it usually happened over time. Personally I have never seen the issue. As you know we use very little corn starch and it is just so the fondant won't stick when rolling or working. Also our cakes are not fruit cake and are not covered with jam. I think that this fermentation issue has become blown out of proportion, someone mentions it and it goes like wildfire through the cake decorating community. I hope this answers your concern.