Is it OK to use chocolate plastique or modeling chocolate in the same way as fondant to cover a cake? I love the look of fondant but the taste leaves something to be desired...it's nasty. I have heard so many people say the taste of modeling chocolate is so much better, but is it as sturdy as fondant to do a three tier wedding cake?
post #1 of 10
3/20/10 at 1:25pm