Is your home-based kitchen air-conditioned or are you in a humid climate and your kitchen is warm? I had some trouble this week with bulging fondant and massive amounts of air bubbles which were so unusual. Some ppl on CC said it was from the humidity. Do you find it easier to work with a crusting BC / ganache and then apply fondant trouble-free in an air conditioned kitchen? My kitchen temperature is around 90 degrees. I turn on a fan to cool it down but wonder if it should be air conditioned. Do you vote for an air conditioned kitchen or room temperature kitchen for your home-based business?
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7/22/12 at 3:22pm