DO you have to cover the cake squares with buttercream before pouring the poured fondant? Do you use a center filling? Or are they better wjust cake?
Which has better results?
I just made some this past weekend for a Birthday party. I make my pound cake in a jelly roll pan and let it cool. I then divide it into two parts. I like to fill inbetween the layers with buttercream flavored with lemon curd and then frost the whole layered cake with buttercream flavored with almond extract. I then freeze until ready to cut into squares and pour the fondant on. I actually thin my fondant some from the orginal recipe. It's more transparent but I like the way it looks. Not so clunky like the candy fondant. Just keep experimenting until you get what you like. Pam from Bama
I made some that were soooooooo yummy....I used a yellow cake mix and divided between to sheet pans and ended up with two thin layers of cake (I hate having to torte them...I'm terrible at it...especially with something that thin and big)...then I smeared raspberry preserves over one layer....put the other thin cake on top...put it in the freezer...pulled it out when hard, and cut into squares, put it back in the freezer(thaws out quickly)...then pulled it out again and dipped them in white chocolate with a little raspberry extract and pink food coloring in it........no base coat of frosting needed...and they dried nicely...the coating was really nice and smooth and they were so delicious!!!
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