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post #2 of 4
I use a thin layer of buttercream under my fondant. But I have recently heard on here that people have been using ganache.
post #3 of 4
Depends on the type of cake I would guess. Seems to be that crusting buttercream -American buttercream- what ever you may call it is the most popular. I like swiss merengue or Italian merengue buttercream due to taste. You could even use chocolate ganache.
Good luck and happy caking,
Stacy
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