Since I joined CC, I have come to learn about chocolate ganache and very happy to have learned about it. I successfully made the correct 2:1 batch and it was great but I haven't really seen anyone recommending the use of RI under fondant. Anyone using it and having success with it? I used to use BC until now. I have converted to chocolate ganache but I would still like the option of something other than chocolate under fondant for non-chocolate lovers. What advice do yal have about RI under fondant? Sharp edges possible? Sturdy?
I would think that a dry sharp royal icing corner would cut the fondant and make it nearly impossible to apply as a single sheet.
And FYI gelatin gumpaste was sometimes used under royal icing to permit that surface to be perfectly laid down, in place of more expensive marzipan...
Hmmm interesting about the gelatin-based gumpaste. Well, looks like I'm stuck with good old ganache!
Never heard of RI being used but marzipan/almond paste is definitely an option