I have been doing some reading on other sites tonight and people were talking about mousseline buttercream.
It was not a profesional site, nor did I find alot of the people on there overly experienced, mostly just loving moms making simple cakes for the family....
so the reviews on this recipe were very mixed.......
have any of you used mousseline as a filling and scratch coat under fondant, in the summer, and what were the results... any sagging, buldging, etc etc.....
anybody???? 
I live in the hot and humid tropics and before i discovered ganache under fondant, mousseline was all i ever used. It held up perfectly. However i worked in air conditioned kitchens and the cakes were served at air conditioned venues.
I live in the hot and humid tropics and before i discovered ganache under fondant, mousseline was all i ever used. It held up perfectly. However i worked in air conditioned kitchens and the cakes were served at air conditioned venues.
I can't wait to try the ganache methed. I keep seeing people post this.
Do you have any tips or advice to share on it?
Thanks
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