Hi everyone...I need some help. I'm looking to make a whimsical cake for my daughters sweet 16...but honestly I dont like the taste of fondant and I dont know anyone who does. I saw this item called Choco-pan...its white chocolate fondant...and I was wondering...Has anyone ever tried this????? How does it taste? Is it easy to work with? I need help because this cake is really special to me.
I have started using Chocopan. It's tasty. It is pretty soft. Which actually makes it nice to work with and roll out. You would probably want to practice a few times by rolling it out and molding it onto an inverted cake pan or dummy cake. It can be rolled quite thin compared to other fondants so you will use quite a bit less. I use a 50/50 mix of cornstarch and pwdr sugar to roll out.
Now, I have learned the hard way, that to add fondant cutouts, draping, or ribbon onto the cake, you need to add a little gumtex or gumpaste into the fondant. It doesn't affect the flavor. You will want to roll out, cut out, then shape and let sit for 5-10 min before applying to the cake. I have used a paintbrush with a little water to get the fondant to stick to the fondant covered cake.
I think it's a good product. The shipping price, I believe, is not too bad for the 10#pail. I recommend it.
Thanks leta I am so glad you told me about adding fondant cutouts as thats exactly what i was planning to do. I will definilty do a "dummy" cake before to see how it comes out.
Quote by @%username% on %date%
%body%