• Why do you prefer/ solely use fondant? What are your methods for implementing the utmost flavor/ moisture in your cakes? Do you feel it is hypocritical, when bakers (some, shockingly, very high-profile) criticize fondant, yet use imitation vanilla in their buttercream?

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Please see the blog post I wrote about this topic here, if you are interested in more information.

← • Why do you prefer/ solely use fondant? What are your methods for implementing the utmost flavor/ moisture in your cakes? Do you feel it is hypocritical, when bakers (some, shockingly, very high-profile) criticize fondant, yet use imitation vanilla in their buttercream?