How do you use Mactop traditional cream to go under fondant icing?
I’ll assume you’re making a “stacked” cake and that you know Mactop cream does not go directly under the fondant. I’ll also assume you want to use the Mactop between the layers which will bring in the science of “weight” over light “mass” or shall I say the squish factor. Here’s how it’s done, fondant rolled out to twice the useable thickness and cut into a strip to mold around the sides, the top section rolled thin, cut in the round to lay on top. Pipe your Mactop onto a cake pan the thickness you desire and freeze it. When frozen, assemble, layer, cream, layer, etc. spray mist, place fondant on the side, pinch seam, lay top fondant, pinch seam and then smooth all seams.
