I was wondering if anyone has covered a cheesecake with fondarific. I've searched a few threads and saw that the main potential problems that other CC'ers have come up with would be that cheesecake must remain cold and fondant should not be refrigerated. However, I noticed on the Fondarific container that this brand can be frozen.
Any thoughts or suggestions? My fiance and I are wanting something other than the traditional wedding cake....well mostly it's him. Poor guy has taste tested my cakes more than a little bit.
I haven't done it yet. But I plan to. I can't imagine why it wouldn't work, esp if you roll it nice and thin.
I find that most fondant can be refrigerated but once you take it out you have to keep from touching it until the condensation is gone and it's nice and dry.
Thank you! Please let me know how it does if you do!