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.
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.
Quote by @%username% on %date%
%body%