Fondant Cakes

Decorating By yazzy24 Updated 28 Aug 2011 , 4:37pm by CarrasquilloCreations

yazzy24 Posted 27 Aug 2011 , 1:15am
post #1 of 6

what kind of frosting and fillings are better for fondant cakes?

5 replies
kakeladi Posted 27 Aug 2011 , 1:28am
post #2 of 6

A well flavored b'cream under the fondant. As for fillings...........almost anything goes. Best if the filling does not need to be refrigerated......which means no fresh fruit or whipped cream or cream cheese.

yazzy24 Posted 28 Aug 2011 , 3:08am
post #3 of 6

thanks for the tips!

southerncross Posted 28 Aug 2011 , 3:44am
post #4 of 6

I recently switched to chocolate ganache under my fondant and love not only the taste but the wonderfully firm base it gives the fondant.

Coral3 Posted 28 Aug 2011 , 5:41am
post #5 of 6

Ditto what southerncross said.

I generally use ganache, but always avoid fillings/frostings that must be refrigerated...so much easier if you can just leave the cake at room temp and not have to worry about refrigeration issues.

CarrasquilloCreations Posted 28 Aug 2011 , 4:37pm
post #6 of 6

Can anyone tell me where to find these non regrigerated filling? I'm making a sheet cake with a filling- would just like some recipe options. Thanks!

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