Valerie is a 42-year-old, single, Reformed Christian lady who lives in Baltimore. She doesn't remember a time
before she knew and loved Jesus, but she does remember accepting John Calvin into her heart in March of 2000.
Valerie is a member of Christ Reformed Evangelical Church in Annapolis.
Though her career aspiration is to be a housewife, Valerie has not yet found anyone suitable who wishes to hire
her for employment in that field (or, more properly, anyone suitable has not found her), so in the meantime she
earns her daily bread working in communications -- editing, writing, print design and website management.
Fondant for Eleanor
This site has info on making fondant, and will give you a decent idea of how it can be used. I've never made my own...just bought Wilton's, which isn't particularly tasty, but is much more efficient.
On October 6, 2007 6:54 AMAnonymouswrote... As I was reading through the instructions, all kinds of ideas were sprouting in my head. But, it said to put buttercream frosting UNDER the fondant. That seems like an eye-watering, tongue-twisting amount of sugar and fat that would almost ruin the flavor of the cake underneath. Do you put buttercream underneath? Or is this really a question of fashion vs. taste-- IOW, the point is not for the cake to taste good so much as it is to LOOK good? ~Eleanor
On October 6, 2007 7:22 AMValerie (Kyriosity)wrote... I've never covered a whole cake with fondant, but if I did, yes, I would start with a thin layer of buttercream to smooth out the surface of the cake and give the fondant something to stick to. Since Brandon and Ashley's cake just had fondant decorations, and the buttercream base needed to be visible, I used a much heavier coating of buttercream to really cover the cake.
Fondant generally isn't known for being the tastiest stuff in the world. Cake decorating often requires some compromise of substance for the sake of form.