I've been using the ganache under fondant method for about 2 years now. I love it, it the best thing ever!
I live in Caracas, Venezuela. We are having some mayor political, economical and all kind of ugly issues that are driving us nuts. One of them is the lack of ingredients, belive it or not I can't find heavy cream anywhere (the government froze the prices of dairy products and the companies just stoped producing the cream)
I've read that you can mix milk with melted, cooled butter for some kind of substitution. (thankfully I still can find both)
Has anyone tried it? does anybody know the milk-butter ratio?