Hi every one,
Now this is a new one for me..Yesterday i coated my cake with ganache,put it in the fridge, then last night i covered it with fondant. It was perfectly smooth...this morning there is a bulging line all around the cake.. Luckily the design is such that it will get covered but obviously i dont want this happening again. I have never had this issue esp with ganache.But normally i dont take keep the cake in fridge. What do u think caused it? DO u think it was the condensation?But then again i have heard if u crumb coat with bc u should keep it in fridge before putting on fondant? I am really confused..what is the correct way?
TIA