add food coloring any color you want but not to much it will take the taste out of the icing

because the fat content goes harder , ie lard goes softer at room temp and goes harder in the fridge

Almost any cake can be iced using fondant, but some cakes work better than others. Firmer cakes (white, yellow, chocolate, vanilla, bundt, devil's food, etc.) work better with fondant than soft or delicate cakes (angelfood, for example).

The most important rule to consider when using Fondant icing is to cover it with vinyl to prevent it from drying out.

I have no idea about the cost of fondant. However, you can make an at-home version of fondant by melting icing to a liquidey consistency or by applying icing as it is from the tub to a still-hot cake. This will cause the icing to melt, but as you layer it, it will cool and form an icing that is more consistent with fondant, than the thick spread that is usually on cake.

Yes it is sometimes used as a non fermenting sweetener in cheap dry wine.

There are both food-grade and NON-food-grade glycerin, so be careful when you buy it; non-food-grade glycerin is usually sold in drug stores, and is intended for external use only. Read the label to make sure it's what you're looking for.

you can find food-grade glycerin in some largeer grocert stores, cake supply and craft stores (such as Michael's). There are also numerous sources on-line.

You can, but since fondant is used mainly for its smooth appearance and not used as a 'solo frosting', you first need to ice the cake with a cream cheese frosting, which is the more commonly used frosting for carrot cakes. The fondant can then be added on top of that for decorating purposes if you like.

Icing sugar is finely ground sugar, which when added to whisked egg whites makes Royal Icing.

Royal Icing sugar is finely ground suger pre-mixed with dried, pasteurised egg white. This is good if you want to avoid the "risk" associated with raw eggs. However, the ratio of egg white to sugar is fixed and the only adjustment which can be made is to add water (or lemon juice/glycerine) to vary the texture.

NO

you can use paste or gel food coloring which you can find at walmart do not use drops because it makes the fondant really sticky and hard to work with all you have to do is start with a little bit of color take tooth pick and take a little bit of coloring from the jar then put that on the fondant use your hand to knead it in if you think the color is to light add or coloring to dark add more fondant and you might want to wear gloves because the coloring can stain your hands for 3 to 4 days

it depends on what type of cookie but usually about 1/8 of an inch thick

Depending on the cake. Most cakes begin with a base of flour, baking powder, eggs, sugar, butter, and milk. Then, based on the cake, other things may be added into the bowl or at the end. (For example, if it were a Lemon Cake, you'd have to add lemon rinds, etc.)

I Think there is a cake clue that you can buy I've seen it in videos you'll probaly find it in a cake shop or ask

probably because you are not using a quality coca powder or have not mixed it enought

Glycerol is glycerol. If the cosmetic variety is pure, then sure, you can use it in food also.

What you don't want to do is to use glycerin that's been diluted, or has fragrances or other "stuff" in it, in your fondant. Look to see if the purity is stated, or if it the bottle says it's "USP" (this means it conforms to industry standard purity criteria).

how long will a fondant iced chocolate cake keep

No. You do not have to put icing under the fondant on a cake. You can bake a cake and not put any icing on it and just put fondant on it if you wish. No law forces you to put icing on the cake.

With that said, How do you plan to stop the icing at the edge of the fondant? Which will you apply first? Normally sugar in the the icing causes it to stick to the cake and also causes the fondant to stick to the icing. So if you have messy people eating your cakes and do not want the fondant to fall off the plates onto the rug as they walk around the living room at a party, it would be best to use icing as a glue.

Fondant is a sugary mixture that becomes like modeling clay when at room temperature and it's used to cover decorated cakes. Since the cake needs to be at room temperature to serve and since fondant can easily become soft enough to sag or slide off the cake, the best way to keep it from melting is to keep it refrigerated until you're ready to serve and only give it an hour or so to warm up. Keep any unserved portion back in the fridge.

To keep it from melting while your working with it to cover the cake or make the decorations, keep the room cooler than you would usually and stay away from sunny windows, the oven and any other heat source.

No. In fact, refrigeration will dry them out and make them rubbery even faster than leaving them in the cupboard.

Sure, you can make flowers out of fondant, gumpaste, modeling chocolate, or buttercream; which material is best to use depends on what you want to do with the flowers after you make them, how long you want them to last, how hard you need them to be, etc. You can get a ton of information on each of the above mediums at CakeCentral.com, as well as countless other websites. Cakesbydesign.cc (Not .com) is a great place for supplies and info. If you do a search on fondant or gumpaste flowers, you'll get more info than you ever wanted! :)

Butter can be used instead of shortening for fondant. Other ingredients needed with this recipe include corn syrup, vanilla and salt.

It depends on what the cake needs to be for. Fondant is better for making more intricate details and designs on and for withstanding travel and the weather / elements better. Buttercream frosting is easier to work with, more available, tastes better, and cen be made into colors and fitted around cakes very easily.

if its storebought, you can put it in the microwave. but only for a few seconds. and still be very careful. the inside can be quite hot depending on how long it was heated for.