I made by first-ever batch of SMBC last night, and am very pleased. I am reading Toba Garrett's books, and she has this recipe and says it is "the best variation of SMBC". I plan to try, but have a question.
Will adding the ganache make the icing a bit firmer, for under fondant?
Reason asking: I have to transport 3 layers from IL to eastern TN, and want the easiest to work with. I plan to freeze, then pack dry ice in the boxes for the drive (early May). I will add gumpaste decorations on arrival. Reception is outside in the evening, so can keep cake indoors all day.
Thanks for sharing your knowledge!!