Please help!! I am making my baby’s 1st b-day cake this Saturday and I want to use this lovely marscapone frosting I found. However, I am worried that it may not hold up nor will I be able to attach fondant flowers to it. Does anyone have any ideas about how to stiffen/stabilize the cream frosting without losing the flavor? I thought about adding cream cheese (a tad) and maybe a bit of cream of tartar…but I am not sure. I have read a little about gelatin, but I really don’t want this to be so complicated and mess it up. Having never used fondant before I am at a real loss, Indeed, I am not even sure when I should begin making the flowers. Do they need days to dry?
Any and all help would be greatly appreciated!