Two questions about baking.
Question the first: I made a cake and also chocolate buttercream frosting last night (from scratch!). Both of these wanted x so whatever amount of baker's chocolate, unsweetened, melted, and cooled to room temperature. Both times I used it, the chocolate made it somewhat into the batter/frosting, but also either made little chip like business out of itself OR attached itself to the side of my stainless steel mixing bowl and/or the ceramic-coated beater. What gives? Why did this happen, should it have, and if not, how do I commit not such a faux pas?
Question the second: Have you ever used the prepackaged fondant icing from say, Wilton
? How hard is it to use? What about this other stuff?
I am assuming 2 pounds is too much for one cake, so I'm really leaning toward the Wilton stuff, as I can find it locally, but I want feedback on it, as this is for a birthday cake (a character cake, and it's a vintage pan, and instructions are scarce) and I don't want it to taste like ass, as I will be feeding it to 30 people.
Thanks! I know this is long and involved.