Can you use dalda for fondant icing?

You should not use Dalda (or any other type of shortening) for fondant icing. Here's why:

* Texture: Dalda is a hydrogenated vegetable oil, meaning it's solid at room temperature. It's designed to give a firm, flaky texture to baked goods. This firm texture would make your fondant too stiff and difficult to work with. Fondant needs to be smooth and pliable to roll out and decorate.

* Taste: Dalda has a distinct flavor that could be overpowering and unpleasant in fondant. Fondant should have a subtle, sweet flavor that doesn't distract from the cake.

* Consistency: The high fat content of Dalda would make the fondant too oily and greasy. It would prevent the fondant from setting properly and could even cause it to melt or become sticky.

Instead of Dalda, use:

* Shortening: Use a high-quality, pure shortening specifically designed for fondant, like Crisco.

* Butter: You can also use unsalted butter, but it will create a softer fondant that is better suited for smaller decorations or warm weather conditions.

* Marshmallow Fluff: This option creates a softer, more pliable fondant that's excellent for beginners.

Remember that the specific recipe you're using will usually provide instructions on the best type of fat to use. Always follow the recipe guidelines for optimal results.