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Do you use royal icing under fondant?

post #1 of 4
Thread Starter 
Since I joined CC, I have come to learn about chocolate ganache and very happy to have learned about it. I successfully made the correct 2:1 batch and it was great but I haven't really seen anyone recommending the use of RI under fondant. Anyone using it and having success with it? I used to use BC until now. I have converted to chocolate ganache but I would still like the option of something other than chocolate under fondant for non-chocolate lovers. What advice do yal have about RI under fondant? Sharp edges possible? Sturdy?
post #2 of 4
I would think that a dry sharp royal icing corner would cut the fondant and make it nearly impossible to apply as a single sheet.

And FYI gelatin gumpaste was sometimes used under royal icing to permit that surface to be perfectly laid down, in place of more expensive marzipan...
post #3 of 4
Thread Starter 
Hmmm interesting about the gelatin-based gumpaste. Well, looks like I'm stuck with good old ganache! icon_smile.gif
post #4 of 4
Never heard of RI being used but marzipan/almond paste is definitely an option
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