I have a huge cake to cover in fondant 4 12 X3 cakes stacked. I have figured that the easiet way to cover in fondant is to wrap it around, and since there is a seam on what I am copying Im not worried about that. here is the question. I was told that BC wont be strong enough to hold the fondant and modeling chocolate was suggested. I have never done or used this before, Will it be smooth enough to apply to the cake? and how long do I have to wait to cover with the fondant? Should I use the recipe that I found here on CC?
from what i have read 6-8 inch deep cakes, people will still use BC and fondant. and im sure that on bigger cakes, people have just used fondant as well. i think its more if you are fondandting the underside of a cake you need to think about it. hopefully someone who has actually tried it will get back to you!
It's only 12" tall... not sure why it wouldn't work with fondant over bc... I've done it before without any problem... might be the fondant and/or the bc I work with vs. someone elses' experiences.
However, if you're concerned, you could always go with even a half and half modeling chocolate/fondant mix. The modeling chocolate may give the fondant some extra strength.
Good luck - I'd love to know how it turned out.