What To Use For Fondant That Taste Good?

Decorating By cakes4ck Updated 24 Sep 2008 , 3:13am by jjandhope

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kansaswolf Posted 2 Sep 2008 , 9:03pm
post #31 of 35

http://www.cakecentral.com/cake_recipe-7064-1-Cream-Cheese-based-fondant.html

This is my cream cheese fondant... It's got to be the best tasting fondant I've ever tried, and it's not chewy like most. It dries for molding, and crusts like buttercream... The recipe has instructions for making it in a lot of flavors: chocolate, mint, almond, vanilla... Or whatever kind of extract you want to use, basically!

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luvbakin Posted 2 Sep 2008 , 9:22pm
post #32 of 35

Do you roll it and lay it over a cake just like regular fondant? I ask because you said it "crusts" just like buttercream.

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kansaswolf Posted 3 Sep 2008 , 5:33am
post #33 of 35

Yup, I treat it just like fondant. I just said it crusts, because it gets hard on the outside, but the inside stays soft since I put it over a thin layer of buttercream. And just trying to highlight that it's not chewy. icon_biggrin.gif

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luvbakin Posted 3 Sep 2008 , 3:49pm
post #34 of 35

Okay, thanks. I'll give it a try.

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jjandhope Posted 24 Sep 2008 , 3:13am
post #35 of 35

Kansas, can you make it ahead of time to use later?
Also, how long will it be good (and pretty) once applied to the cake?

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