Hi everyone, the title says it all so here are my questions; apologies if they seem naive but I m new in cakes!
- I'm in need for a tasty yet that can be kept safely out of the fridge buttercream recipe. As I'm new in cake decorating I may need quite a while (few days?) between icing and finishing my fondant decorating...
would recipes with butter be ok??? half crisco half butter?
-If i understand well, fondant/sugarpaste is pretty much just to cover cakes then? if i want to make characters or use silicone molds or cutters do i need to make gumpaste ( sugarpaste + tylose but what ratio?) Am I better off buying already made gumpaste?
-about rolling fondant: cornstarch or icing sugar, what do you reckon works best?
That's all for now, thanks for reading!