Well today I stopped by my work and while I was there I thoght that I would have a piece of my cake that is still being worked on. I expected that since it has been cut and cut and cut for the past 4 days that the cake would start drying out. I was totally surprized that it was still super moist and yummy. I did use milk in one and coffee flavoring in the other but I think that as well as the fondant has kept it so fresh that I was amazed.
I actually now like the MM fondant on top of my cakes better than B/C and I can still decorate it how ever I want over the fondant. I found that this time I did it really thin and the BC icing was thin underneath too and everyone has been eating the whole thing. If you have too much fondant and too much icing, it becomes way too sweet.
I actually now like the MM fondant on top of my cakes better than B/C and I can still decorate it how ever I want over the fondant. I found that this time I did it really thin and the BC icing was thin underneath too and everyone has been eating the whole thing. If you have too much fondant and too much icing, it becomes way too sweet.
Like cookieman said, it depends a lot on how thick/thin the fondant is too.
