So I tried the Hersheys Perfectly Chocolate icing recipe last night and was very impressed. I always used my wilton BC recipe and added cocoa powder and chocolate syrup to it and of course never got a dark chocolate icing. Always light brown.
Has anyone iced their cakes in the Hersheys Perfectly Chocolate icing and then successfully covered their cake in fondant? What results did you get? I like that the chocolate icing sets very quickly and didnt melt with the heat.
The hersheys recipe is like any other choc buttercream frosting so I don't think there should be a problem with putting fondant over it
I have. I use the old Hershey's chocolate icing recipe. I notice that chocolate icing seems to dry out and crust more quickly than regular buttercream. To make sure the fondant sticks I either spray the whole chocolate iced cake with water before applying the fondant or paint it with gumpaste glue.