Hi-I am very new to this so please excuse what may be a silly question. I a making my first cake with fondant. Before appling the fondant, do I have to use buttercream frosting to ice the cake (and between the layers) or can I use another type of frosting? My sister does not like buttercream frosting. If it has to be buttercream, can anyone point me toward a really good tasting recipe? What about regular store boght frosting, like betty crocker, would that work? Thanks!!
) you do what she likes and go with it!! Good luck, can't wait to see it! Oooh! That sounds so cool! No refrigeration will only limit you to something that doesn't have a lot of perishable ingredients in it. You can use the canned stuff, or just an apricot glaze, anything like that to help the fondant stick to the cake! There are so many options! Let me know if you have any specific q's and I'll try to help as much as I can!
I may be the only one who has had this issue...but the store frosting tends to break down fondant quicker than buttercream and isnt as stiff. Maybe adding some powdered sugar to betty crocker make it stiffer????? My dad only eats the cream cheese duncan hines!
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