AHi everyone

Can I pick ur brain for a minute? I have a cinco de mayo cake? Would you use modeling chocolate or fondant to create the accents? My friend sent me 3 pic of what he wanted: a sombarao, red peppers, a shaw and margarita glass on a butter cream cake. How would you tackle this project? I'm trying to do the prep work now so all I have to do is ice the cake and put it together. I'm afraid the fondant will dry out if I do it now. Any advice u have is helpful.

It really about personal preference. Either can be used. I usually do any accents in fondant but that is because I don't have a lot of experience with chocolate work.

I, too, think fondant would dry out. .... maybe not dry out so much as it is stiffer to work with.  The modeling chocolate has a little shine to it which would look good, especially on the peppers.  If you want to know how I would tackle it, I think I'd use modeling chocolate.

Thank you both! I have think I'll use modeling chocolate.

I make my own fondant. I have never had a problem with it drying out. Ever. But as I said, everyone has their preferences. 

Well the cake was a success.. And as we all do, I picked it apart and saw everything I should have done bettter but didn't really know how or I didn't have the time to redo. SO the pic is my avatar.. This was the Cinco de Mayo Birthday Cake I finish.

Thanks for the great feedback Ladies!