What To Use For Fondant That Taste Good?
Decorating By cakes4ck Updated 24 Sep 2008 , 3:13am by jjandhope
http://www.cakecentral.com/cake_recipe-7064-1-Cream-Cheese-based-fondant.html
This is my cream cheese fondant... It's got to be the best tasting fondant I've ever tried, and it's not chewy like most. It dries for molding, and crusts like buttercream... The recipe has instructions for making it in a lot of flavors: chocolate, mint, almond, vanilla... Or whatever kind of extract you want to use, basically!
Do you roll it and lay it over a cake just like regular fondant? I ask because you said it "crusts" just like buttercream.
Yup, I treat it just like fondant. I just said it crusts, because it gets hard on the outside, but the inside stays soft since I put it over a thin layer of buttercream. And just trying to highlight that it's not chewy.
Kansas, can you make it ahead of time to use later?
Also, how long will it be good (and pretty) once applied to the cake?
Quote by @%username% on %date%
%body%