What is the difference, and why is fondant preferred?
It seems that since fondant doesn't taste great, and rbc does, people would use rbc more unless there is a big drawback to it. What is the drawback?
Also, why do most people use rolled fondant rather than poured fondant on cakes? it seems like poured fondant would be easier to get smooth.
I've thinned the rbc to make a smooth spreading frosting before on a few cakes. Worked well.
RBC tends to be greasy, compared to fondant. It can also be a bit stubborn and easy to tear.
Fondant doesn't taste bad, except for the Wilton brand. Some fondants are blended with chocolate and are delicious.
Poured fondant does not create the same smooth durable surface as fondant. It is intended for small cakes, petit fours and cookies.
Thanks Joann and Marsha!