cake

I know plenty of people have told me they don't like traditional fondant, I get around this problem with my cakes by using rolled buttercream. It tastes like buttercream icing but rolls out similar to fondant. The only differences are that it is slightly more shiny then traditional fondant and harder to work with.

I had a marshmallow fondant at a wedding once. I don't know how it was made, but it was delicious and beautiful.
Katie