The never going back to buttercream thread was simply so long I figured I would ask this as a stand alone question.
Several people mentioned the fillings being smbc, but then they said that after ganching the cake you leave it out overnight to set before fondanting, then decorating and then dont refridge the fondant (which I have never understood since I have always refrig. my fondant cakes and no problems even though they do sweat slightly, even the handpainted ones are fine) so it seems by the time the cake gets eaten its been 2 days our of refrig. How is that possible with SMBC? doesnt it need to be refrig.?
ok I never do this but I am giving myself a bump because I really want to know this. thanks in advance for any answers
my last ditch effort at an answer for this, please take pity on me.