my daughter loves my sugary buttercream (no butter, just shortening based). I have been making tiered cakes covered and filled with this buttercream and then covered with fondant for some time now and I can never get the buttercream as smooth as I want it. I want to try using dark/milk choc ganache under the fondant. She is insisting on buttercream to fill. Will that taste funky? Thanks!
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ChRiStY_71
Posted 25 Aug 2011 , 2:57pm
post #5 of 6
If you do a search, you will see that there have been many threads on this topic. You should be able to get lots of good information from those.
Good luck!
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