What would everyone use to make large dots on a baby shower cake that needs to be refrigerated? I have used fondant before and after refrigeration it has gotten soft but does it really matter since it doesnt' have to keep it's shape like a figurine? Does anyone have a suggestion? I have used rolled buttercream (on cookies)and it is harder to keep it's shape when transferring it from the countertop to the cookie -but would that work better? I have never tried the chocolate molding paste but would something like that work?
All opinions appreciated! Thanks in advance.
Sorry I can't help you on this, but I would like to know too.
The chocolate would work wonderfully. Its easy to make and easy to work with, plus I think it tastes much better than fondant. I personally have never gotten RBC to work well.