Yes, Dede does discuss some on the topic of using fondant. Dede says, "I believe cakes that feature fondant are mostly concerned with looks (not taste), and that is why you will not find any fondant in this book." Instead, she recommends Italian Meringue Buttercream as her frosting of choice while pointing out that in very warm temps, due to the high butter content will not be as stable as one covered with fondant. Dede would rather suggest to the customer to have the cake on display for 2-3 hours and then taken indoors on days that are in the 90's and high humidity! If you choose to use fondant, there is a product called Satin Ice that is pretty decent tasting. We have sold it in the past and can be found here . I have a recipe for fondant if you would like to make your own. You are welcome to call me on the Baker's Hotline, 1-855-371-BAKE for more details. The other option is to take Susan's advice and add some shortening to the Italian Meringue Buttercream recipe on our site for a more stable icing. Good luck, Meg! Elisabeth@KAF

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