i m a hobby baker and i would like to give a try to white choc ganache frosting for a wedding cake.
i ve already give a go to dark choc ganache,and i can t go back to buttercream,as this is so firm and so easy for me to put fondant on cakes,because where i live is so hot and humid that i used to have so much troubles with buttercream under fondant!!
well,i need to get a good recipe for the ganache to hold up in hot and humid weather;
i know australian bakers love to stick to choc ganache,so,can someone help me for a good recipe,and important tips to know about it?
thank you very much for your help