I'm thinking about making some cupcakes topped with a fondant dome with a design from an impression mat. I'm planning on putting buttercream under the fondant but my question is should I put tylose or something in the fondant so it will keep it's shape or just leave it soft? any tips?
yes something like that to stiffen it -- i'd use cornstarch you use more cs than tylose -- tylose is good but costs more --
best to you