Fondant

Everyone seems to be interested in the fondant`s look but not the taste. I would recommend three things: 1) melt the fondant in a double boiler, thinning it out with water. Heat to 100, then pour over the cake. Set the cake on a screen and save the drippings...melting it makes it easy to color and flavor, as you can add liqueurs and food coloring is easily distributed throughout the mixture. 2) make your cake out of styrofoam cake dummies, coat with fondant, then serve your guests sheet cakes cut into squares. A lot of big city cake designers do this and no one ever knows. 3) Make a white chocolate coating and pour over the cake. This is going to taste the best while still giving you the smooth appearance of fondant. To make coating chocolate, use 2 parts chocolate and 1 part shortening. Melt in a double boiler to combine well, then when it is about 100 degrees, pour it over the cake. This seals your cake and buttercream and keeps it all fresh. I would recommend buying decent chocolate, though, and stay away from the bark coatings.