Anita - from Petaling Jaya, Malaysia
We don’t advise using any chocolate as the base for fondant covered cakes, as the chocolate color will bleed through to the white fondant. Another alternative to white buttercream icing, is apricot preserves. Melt the preserves and pour it through a sieve, then brush the preserves onto your cake. When the preserves have dried, you can add the rolled fondant.