when using ganache under fondant, i chill it over night...should i fondant while still cold, or bring it to room temp first?
Same thing brush with simple syrup and cover while cold.
Same thing brush with simple syrup and cover while cold.
Try searching GANACHE - you will find pages and pages of GOOD information.
This chilling cakes etc is a phenomenom NOT seen here in Australia - we use ganache under fondant ALL the time but never chill
My experience would say no - ganache is left to "set" at room temperature (air-con 21'C if necessary)for a minimum of 12 hours.
Then a light brush with simple sugar syrup/alcohol - then your layer of fondant - the cake does not go anywhere near the refrigerator
I am sure there will be a lot of different answers here - so all you can do is try it both ways and find what works for you.
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