Fondant-Molding Chocolate-Rbc?

Decorating By radtech Updated 3 Apr 2008 , 12:22pm by snowshoe1

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radtech Posted 3 Apr 2008 , 11:36am
post #1 of 3

What would everyone use to make large dots on a baby shower cake that needs to be refrigerated? I have used fondant before and after refrigeration it has gotten soft but does it really matter since it doesnt' have to keep it's shape like a figurine? Does anyone have a suggestion? I have used rolled buttercream (on cookies)and it is harder to keep it's shape when transferring it from the countertop to the cookie -but would that work better? I have never tried the chocolate molding paste but would something like that work?
All opinions appreciated! Thanks in advance.

2 replies
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Ellistwins Posted 3 Apr 2008 , 12:09pm
post #2 of 3

Sorry I can't help you on this, but I would like to know too.

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snowshoe1 Posted 3 Apr 2008 , 12:22pm
post #3 of 3

The chocolate would work wonderfully. Its easy to make and easy to work with, plus I think it tastes much better than fondant. I personally have never gotten RBC to work well.

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