Is it holding together at all?
If so, bake them in bar shapes.
If you are baking them in bars and they do not hold, your problem is that
Smart Balance has lots more water than butter does,
try clarifying it and getting rid of...
Salt adds flavor, aids in texture by relaxing gluten, slows fermentation by retarding the growth of the yeast, and helps with crust and crumb coloration.
Salt is more than just flavor.
Hey, I would start another dough, add the...
you could use cocoa butter or grain alcohol and "black" cocoa powder- I have used this really dark almost black cocoa powder in the past for a series of cigar cakes- worked great for the ashes!
Sounds very striking.
What are you looking for?
Choux paste items are very versitile dipped in caramel and toffee dust filled with orange cream etc....
Frangipne cakes with fruit and glaze.
Tri color chocolate...
How about a honey almond financier with the pear, rich with almond and no fry time!
For September, you could get into the autumnal flavors- quince, figs, spice, apples.
Polenta Cake with fruits.
Individual tart tartan,