Since I joined CC, I have come to learn about chocolate ganache and very happy to have learned about it. I successfully made the correct 2:1 batch and it was great but I haven't really seen anyone recommending the use of RI under fondant. Anyone using it and having success with it? I used to use BC until now. I have converted to chocolate ganache but I would still like the option of something other than chocolate under fondant for non-chocolate lovers. What advice do yal have about RI under fondant? Sharp edges possible? Sturdy?
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7/9/12 at 5:06pm