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Toba Garret's Choc. Buttercream under fondant?

post #1 of 4
Thread Starter 

Hi, I was wondering if I can use her chocolate buttercream under fondant? Due to the nature of the decorations I cannot put it in the fridge. I would have to let it sit overnight on my counter (we live in FL so we run the AC all day every day.) Do you think it will hold? Thanks! =)

post #2 of 4
Thread Starter 

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post #3 of 4

I'm not sure about her recipe, but if chocolate is the flavor on the cake could you use a ganache?  A nice solid ganache under fondant is a great way to keep a cake sharp under fondant. And it doesn't require cooling either. 

post #4 of 4
Thread Starter 
Quote:
Originally Posted by lorieleann View Post

I'm not sure about her recipe, but if chocolate is the flavor on the cake could you use a ganache?  A nice solid ganache under fondant is a great way to keep a cake sharp under fondant. And it doesn't require cooling either. 
How do I do it? I already made ganache using the 2:1 ratio and it is firm. What am I supposed to do now? Whip it? The cake is for tomorrow. It was. Last minute order from my friend.
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