I myself don't like the hardness of RI and I don't think it has much taste, actually has a strange chalkiness to it. I prefer Satin Ice Fondant and use RI for details. I love the taste of SI, but it's definitely a personal choice what you decorate with. Michele Foster's Fondant is delicious too if you want to make your own.
No longer baking and caking. Medical transcriptionist and Thirty-One Gifts independent consultant.
I am deathly afraid of making my own fondant or MMF...lol. I know, but the thought of that freaks me out! I dont use SI enough to justify ordering it. I do like RBC, but I dont like how shiny it always looks. Sometimes I want a matte feel to the design. Still trying to figure out how to "dull" it down a bit.
maybe i'll have to just give the MMF a try and face that fear head on! hahahah
I love RB (rolled buttercream) on my cookies. It's like fondant but tastes more like BC. For me, it is more greasy initially but once it's on cookies, it tastes great and I flavor mine with twice the amount of flavoring it calls for. Then I decorate with Antonia's RI.
The only reason I don't flood is I don't have the patience!
Is there a way to dust it with pwd sugar or even lightly with cornstarch? I have never thought about wiping it down with paper towel, I think i'd be to worried about any fibers being left behind. I'll give it a try tho'...