Jojoscakes1000
Posted 21 Sep 2011 , 7:20pm
post #1 of 2
I want to start expanding my cake fillings and move away from buttercream so I am going to try Warren Brown's chocolate pastry cream and was wondering whether I can use it with a covered fondant cake and whether it has to go in the fridge. I live in the UK so I'm too worried with melting but I am so weary of things going off... 
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