Chocolate Fondant

Decorating By cakelass Updated 26 Mar 2009 , 6:59am by Cakepro

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cakelass Posted 25 Mar 2009 , 6:35am
post #1 of 5

Hi all,
I am about to cover a cake with chocolate fondant. Just wanted to hear an sggestions regarding rolling out etc or any tips before I start. Any comments would be appreciated. Thanks

4 replies
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cakelass Posted 25 Mar 2009 , 5:21pm
post #2 of 5

Hello again. Just bumping my question along. I have tried searching but nothing coming up.

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cylstrial Posted 25 Mar 2009 , 10:14pm
post #3 of 5

I don't know if it's too late...but I thought I would tell you that I use cocoa powder instead of corn starch since it's dark. That's all really. It works just like regular fondant. =o)

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cakelass Posted 26 Mar 2009 , 4:10am
post #4 of 5

thankyou for your response. I knew there was something different that I had to do. Just about to start now. Wish me luck. And when I finally get round to learning how to post pictures I will post the finished product.

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Cakepro Posted 26 Mar 2009 , 6:59am
post #5 of 5

Good luck! icon_smile.gif

I use Satin Ice chocolate fondant and use Crisco (vegetable fat) on my rolling surface to prevent it from sticking.

What an interesting idea to use cocoa powder!

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