Just need a bit of advice. I am making a baseball jersey cake, so it will be relatively flat. Do you think I can use Pastry Pride under the fondant? I use buttercream under my fondant cakes, but I was thinking Pastry Pride would work since this cake is pretty much lying horizontally. Any thoughts?
Whipped products like PP have too much liquid and too much air to be put under fondant. It will deflate, melt the fondant from the back, and cause lots of oozing. Gross.
i found these great tips for working with Pastry Pride from "Doing It With Icing":
Thanks so much! Once again the great members at Cake Central come to the rescue!