Cream Puffs On Chocolate Fondant

Decorating By SgtGoodie Updated 27 Jun 2011 , 7:58pm by SgtGoodie

SgtGoodie Posted 20 Jun 2011 , 8:31pm
post #1 of 5

I plan to make Chocolate MMF for an upcoming cake and want to stick (get ready for it) cream puffs to the MMF. Should I use the Royal icing or the Carmelized sugar glaze to attach the Cream Puffs to the outside of the cake? Anyone? ...... icon_biggrin.gif

4 replies
DianeLM Posted 20 Jun 2011 , 8:58pm
post #2 of 5

Interesting! Can't wait to see it.

Liquid caramelized sugar is HOT. I'd worry about melting or possibly burning the MMF.

I assume you're planning to serve the cream puffs attached to the cake? In other words, there are no plans to remove the cream puffs before serving, right? In that case, you could use royal icing, but I'd opt for something that tastes better - like chocolate!

As long as you're planning to dip your puffs in caramelized sugar anyway, I say try it on a piece of MMF to see what happens.

mena2002 Posted 21 Jun 2011 , 6:38am
post #3 of 5

I'd say go for the chocolate too!

sweettreat101 Posted 21 Jun 2011 , 7:09am
post #4 of 5


SgtGoodie Posted 27 Jun 2011 , 7:58pm
post #5 of 5

Thanks everyone! I was leaning toward the chocolate royal icing with concern for the CP filling getting loose and runny from being warmed up. I hadn't considerewd how it may effect the MMF. I'll post picures later.... thanks! icon_biggrin.gif

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