new to this arena and haven't seen an answer to this one...
up here in idaho there aren't many fans of fondant ( they like the look- hate the texture/flavor)
so my question... is there a good ( read successful) way to give buttercream a fondant finish without it being ridiculously time consuming?
and has anyone found a way to have the buttercream be pearlized?
thanks in advance for your help and sharing so much of your knowledge/experience!