2
replies
Marianna46
Posted 4 Jun 2011 , 12:22am
post #2 of 3
I do this a lot, under both fondant and buttercream. It works very well. It tastes divine!
lorieleann
Posted 4 Jun 2011 , 4:40am
post #3 of 3
I will often use ganache as a crumb coat under fondant and buttercream. You have a light hand and plenty of buttercream for the final coat as the ganache will meld with the buttercream and could show some smear through. But using enough buttercream will prevent that.
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