eclectician

Thanks! Another question that this thread brings to mind - so people seem to chill their cakes down pretty thoroughly before covering with fondant, right? Is it just so the cakes are sturdier? And how thorough is the chill? Like, 2 hours in the fridge? Overnight in the fridge? Frozen hard? I'm also kind of wondering why there are no issues with condensation on the inside of the fondant... Thanks! I was looking at your blog, by the way - it's pretty awesome. =)

Hi all - a quick question about fondant decorations - I saw on this thread that rolled-fondant leaves etc. tend to dry up and become inflexible if made in advance. If I make leaves etc. out of gum paste instead, a day in advance, will they still be flexible enough the next day that I can smooth them onto my fondant-covered cake, flush with the surface and following the curvature of the cake? Thanks!

Thanks for the suggestions, all. I did mean a french buttercream, or possibly a meringue one (I prefer the french kind). I didn't think the ingredients would be kind to buttercream, but figured I'd ask. K8 - is your cream cheese filling something you can do ahead and hold? The reason I'm thinking of buttercreams is that while I was experimenting with a yogurt mousse, I'm not sure the schedule for this project will allow me to actually use the mousse (it's set with gelatin, so I'd have to make it when I assemble the cake) - and more importantly, I'm not sure the mousse will survive a 4 hour car drive even if I freeze the whole thing...

Hi all - first post. I'm wondering if you can use yogurt or sour cream as a flavoring for buttercream - I've done French buttercreams a lot, but never tried any flavoring other than liquor or chocolate in them. Does anyone have any experience doing something like this? I'd also consider using buttermilk. Many thanks!