Most of us like Buttercream frosting well enough, but can any other frosting be used to ice a cake before applying fondant besides BC? How about if one were to mix a little meringue powder into the "other" type of frosting first? How about a healthier alternative as well?
Thanks for any help that you can be on this!
Strained apricot preserves is the other normal coating under fondant. I'd heard of people using ganache but I've never done that.
I've used ganache, marzipan, strained jams (preserves) and sugar syrup (50/50 sugar and water heated until sugar dissolved, then sealed in a jar when cool. Keep in fridge).
(PS: Homemade marzipan is healthier and tastier than store-bought).
There are HEAPS of great recipes here on CC
I use heated & strained raspberry jam --- YUM