I have a 3 tier stacked Chocopan covered wedding cake to do. I have never used Chocopan before so I dont know what I am in store for. I wanted to fill the cake with SMBC, but I notice that if it sits for 23-36 hrs it gets very soft and I am very concerned about the tiers bulging. I know that if you refrigerate fondant, you chance condensation, etc. What about chocopan? Is there anything I should know. THANKS!!!
I use chocopan but I've never refrigerated it so I'd like to know the answer too.
Was looking for the answer to this question as well. I'm doing a wedding dress bodice and wanted to know if Chocopan can be refrigerated while on the cake?