Posted by Karen Upright on September 05, 1997 at 20:04:08:
I have a client who wants the look of a fondant covered wedding cake, but doesn't like fondant. She also doesn't want poured fondant. Basically, she objects to the cloying sweetness (I admit I concur). I never use, and she won't eat, shortening based icings, so that's out.
I've seen recipes for white chocolate dough. Has anyone worked with it? Any advice? Any other suggestions appreciated.