My parents are moving back here to Florida in October. I'm doing a two tier,rum cake with butter-rum filling and white fondant decoration with gum paste frangipanis (we grow them all over our backyard).I have a recipe for non-alcoholic rum cake which really tastes like the real thing, its the mccormick's recipe, but will it be stiff enough to take fondant or will it be too moist? Any recipes/suggestions are welcome