Awesome job! I love working with fondant, but have wondered how it would do with Rose’s Mousseline! You have now answered that question, and with a lovely work of art I know was well received. Great work and welcome! How did the fondant hold up with the mousseline base as the hours went on? I have to second the fascination with Pink Cake Box cakes! They are truly my cake idols when it comes to fondant works, anyhow.
I did some research on this forum before I got started with the mousseline under fondant, there are so many experts, this is now my only place to go for cake advice! The night before I decorated, I lightly frosted the cake with the mousseline and left it in the fridge tightly sealed in a cake carrier until I was ready to apply the fondant. What a difference! I was able to smooth and “primp” the cake to my hearts content. I left the cake out overnight after decorating and when it was picked up on Friday it was holding its shape without any signs of distress. It was also unusually cold this past weekend, so I think that helped also. Thanks for the compliments! This is starting to become my free time obsession! I have to admit though, I am still using the marshmallow based fondant. I really like how pliable it is and the taste isn’t anything like the prepackaged stuff. I am going to experiment and hopefully always use Rose’s recipe from that point on, but that will have to wait until I am off for the summer. (the joys of teaching!)
Charles T- I think I would use orange liqueur, as I am on a chocolate/orange kick right now and it sounds just delightful. I don’t think it would be a big issue for the parents, but I wasn’t sure if the children would appreciate the “fanciness” of it, so good ‘ol vanilla was my flavor of choice.