I have never done a fondant cake or used RKT and I have a couple of questions. Do I have to modify the RKT recipe, or just use the one on the box? Do I need to frost the RHT piece to get the choco pan to stick to it? ANy other tips anyone has would be greatly appreciated. I have the Sharon Z DVD on fondant. Is there anything different about the choco pan that I should be aware of? THanks for any help you can lend.
Bump??? I found the answer to my RKT questions elsewhere on the web. I still would love to hear from an experienced choco pan user about any tips to working with it. Do I need to treat it any differently than nl fondant?