My dear I found it soft only if very warm, it just stays workable for longer than ganache. When chilled it is very firm, I guess because coconut oil is quite hard when cold, and when I took the cake out it still held its shape beautifully. I haven’t tried it under fondant, but I can’t see it being much different to smbc. I would expect it to work well if the cake was to be consumed soon after covering. The only issue I would have is how to refrigerate it without destroying the fondant because of condensation. If you try please let us know how it goes xx
