Buttercream + Marshmallow Fondant
Decorating By ThreeFifty Updated 4 Jan 2013 , 2:44am by ThreeFifty
AI'm fairly new in the cake decorating world and I've been using marshmallow fondant with buttercream because it tastes better, however, if I don't keep the cakes in the fridge it gets really soft and sometimes droopy. Is there a better icing to use? Any tips would be helpful. Thanks in advance!!
Possibly try a stiffer buttercream and / or rolling your fondant a bit thicker.
I had the same issues you are having when I started and found it was a combination of my BC being too soft, and I was rolling my fondant too thin.
As an alternative to BC I LOVE using chocolate ganache under fondant. Smooths nicely, and firms up great to give me sharp edges that I just can't get with BC. Also has a great flavor.
AOk, thanks for the tips. I'll give that a shot. Do you mind giving me your recipe for your ganache!?
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