I'm making a 1 teir fondant cake. I'm going to make a cherry blossom cake and I already know how to make the flowers,but I was wondering if there was a tutorial on how to do the branches,how to hide the wires from the flowers in the fondant or gumpaste braches.
Also I was wondering what kind of frostings and fillings that I can use, because i know that fondant cakes
can't be stored in the fridge. I want to do a tastey frosting and filling,not just shortening,powdered sugar and flavoring. Maybe something like a ganche,even maybe a whipped ganche.
Ganache is my go-to for filling and frosting fondant cakes. In the hot, humid climate where I live, buttercream just squishes around under the weight of the fondant, but ganache manages to hold its own.