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Quick answer: No adjustments mandatory. To explain: You will need to adjust baking times when you change the "lump" of batter to be baked. Examples: Mini or Jumbo muffins instead of regular ones. Coffe cake in a loaf or round pan, bread or rolls. Rule of thumb: thicker cake, more time. That's why you use a wooden skewer to test for doneness. As far as the ...


"Rollfondant" is "Rolled Fondant" or simply "Fondant" I can't say for certain, but I suspect that "Modellierfondant" is also called "Fondant", but a different consistency (and we don't differentiate in English) ... or it's what they call "gumpaste", which is typically used for making flowers and other more delicate items. There's also "modeling chocolate" ...

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