Rolled fondant and MM fondant are the same thing. The question is - do you want to buy it or make it yourself? It's obviously easier to just buy the fondant. But, it is costly and tastes terrible. You could make it at home if you're willing to put in a little effort. It's actually very easy and tastes WAY better than any pre-packaged stuff.
I'm pretty sure fondant will work fine over PB frosting. As long as nothing in the cake needs to be refridgerated, you'll be fine. Fondant covered cakes should not be refridgerated because they will "sweat" and ruin the look.
Hope this helps!
One quick question about mm fondant will it hurt it to microwave it a couple of times through out the time when I'm working with it until I have it formed into the pieces I want it to dry as?
Thanks again all this forum is very helpful.
I've found that the homemade fondant is softer than the store-bought stuff, so generally doesn't need to be microwaved. I'm not sure what you mean by "formed into the pieces I want it to dry as" - are you making fondant people/figures? In that case you'd do well get some gumpaste and do a half fondant/half gumpaste mix.
Fondant does not "dry". It remains pliable even on the cake. Can you tell me a little bit more about the design?
So I'm actually covering things with the fondant not just forming figures...sorry if I was misleading there. I'd like to stick to just the fondant if I could.
Thanks I think I will make the cake ahead and icing it, refrigerate it and then let it come to room temperature...Does the fondant stick to the cake better if you icing it first?...I'm referring to the half circle that I'm using for the club house part.
Regarding the stiffness....I'm guessing I maybe but a little to much powdered sugar in....it gets stiff/tuff and after I microwave it, it get really easy to work with for a little while and stiffens up again...I had to microwave it as I was adding the color....I made it all white and then added the color later....I read after the fact that I could have added the color when I was making it and it was still soupy. Oh well. I'll maybe try that next time.
Thanks again for all the advise.
Yes, you need to ice the cake before applying fondant. It bonds to the buttercream and makes it stick to the cake. If you iced your cake too early and your bc has crusted, you can spritz *a little* water on the bc so the fondant will stick.
With the "stiffness" of the fondant - are you using cornstarch to keep it "non-stick" when you work with it? I always use Crisco for that. It doesn't dry out or crack that way. Sometimes if I've overworked it with too much Crisco, I put a little cornstarch on my hands and the fondant comes back to life!
I usually add the coloring into the completed fondant, but that's just me. I know it can be done either way.
Be sure to post pics when you are done!!
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