These will be torted and filled with VelveTop "whipped cream" and fresh strawberry filling then covered with MMF. The person has an aversion to bc, and I thought the VelveTop would be WAY to slippery underneath the fondant. But looking at the expense of white chocolate, should I just suck it up and use bc?
I have 14 oz of baking white chocolate on-hand, a bag of Nestle white chocolate chips and a bunch of white chocolate candy melts. The baking white chocolate is so expensive, kwim?
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