Has anyone used the Choco pan for a cake frosting? if so, how do u keep it from melting - I can't seem to get it to work. Too soft when rolled out, cut out shapes and could not keep it from sticking to mat...
What am i doing wrong?
I had a really hard time with it as well. It helped some to mix it with another fondant, but I don't see myself ordering it again. Also, it does not respond well to the refrigerator - it sweats horribly!
I've done a couple of wedding cakes with it, and found that I needed to use a lot of powdered sugar (I put some in a nylon knee high stocking to make a poof) when rolling it out, and that it tore more easily than other fondants. It tastes good, but I prefer Satin Ice to work with.
Yes, it is difficult to work with but it tasts sooo good. I recently used it on a birthday cake (in my pictures) and had all the troubles the other posts had. I mainly use Satin Ice and like the flavor and consistency very much.