Hello,
I have a cake due on Friday that will be frosted with Pastry Pride now, will fondant cut outs stick to the pastry pride? has anybody experimented with this? Thank you!

Hello,
I use Pastry Pride almost exclusively for my cakes, and although it does firm up somewhat, I wouldn't call it a crust though, fondant accents do not stay on for very long. They soak up any moisture from the icing and turn slippery and slide off the cake sides. Ones placed on top are alright, just realy mushy.
Been there, done that and learned the hard way!
HTH

I agree with jscakes, I really don't think they would hold up well, especially in our summer heat. I have a feeling they will all slide off to the bottom of the cake. I have used fondant accents many times on cakes iced in Italian Meringue buttercream, would that be an option for you? It is very light and not too sweet, ices smooth as silk. You could then use Pastry Pride as a filling, or better yet try the Bavarian cream recipe I posted made with Pastry Pride, it is delicious and much more stable than Pastry Pride alone.
http://forum.cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html

o.k. one last question...do you all think that a gumpaste bow would hold up better? Are fondant and gumpaste made of almost the same stuff? sorry...still a newbie! Thanks!