Ok. I decided to finally try Michele Fosters fondant for a rkt cake this weekend. However, I was wondering if rolled buttercream would work. I have never made either recipe, but thought it might taste better. Is rbc just for cookies or can it be used on cakes? Is it flexible or tear? Thoughts?
thanks
Christy
I've never tried Michele Foster's recipe, so I can't opine on that, but I also have a cream cheese based fondant which I use on all my cakes... It's SOOOO tasty, and though it's harder to work with than your average fondant, the taste makes up for it!
Here's the link if you want to give it a try:
http://www.cakecentral.com/cake_recipe-7060-0-Cream-Cheese-base-fondant.html
Kansaswolf: Does your fondant need to be refridgerated?
Not after it's on the cake! I refrigerate leftovers out of habit, but the fondant won't go bad before the cake does! Just keep it cool, like any other icing! 
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