I'm a huge fan of cooked flour frosting. I use it whenever I can.
My problem is that the moisture in the CF Frosting seems to melt my fondant decorations if they're put on before the time. Usually I wait and add them at the last minute, but now I have to bake a cake that requires panels on the outside (square cake, not covering top with fondant, only sides). I was wondering... would it help if I painted the back of the fondant panels with something like a chocolate ganache, thereby creating a sort of barrier between the frosting and the fondant?
Any input would be greatly appreciated!!
yes that's a perfect idea but i would use straight up chocolate and dip the backs but painting is great too -- but i'm imagining the panels dried and stiff too so however you do it -- you could pipe it on too --
you answered your own question
Awesome! Thanks for the response!
btw -- i really like your screen name
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