As a complete newbie I am trying to decide which is the best to use under fondant. I have a few buttercream recipes - one using creme cup and acti-white and one with butter - which is best? I have read that ganache gives a more stable layer in the heat and also allows for thinner fondant but it seems a bit tricky and time consuming with the need for overnight chilling? Any ideas or foolproof recipes would be greatly appreciated!
In my hot and humid climate, I only use ganache. Buttercream is too moist and makes the fondant melt. And I never chill a cake I'm putting fondant on because a cool/cold cake causes condensation to form on the fondant, which also melts it. What can I say, humidity is fondant's worst nightmare!
ChelleW, ganache instruction, and a lot more (not my blog, but a very good one).
Thank you so much for all of your help! The inspired by Michelle link answered all of my questions and was relevent to Australian weather too which was great!! I can see why this site is so addictive!