galletitadulce
Posted 8 Apr 2014 , 2:18pm
post #61 of 63
Quote:
Originally Posted by MikeRowesHunny
Ewww, just ewwwww. I think I'll stick with my non-chemical, real food icing and work harder with it 
. To the OP, I've used ganache under my fondant exclusively for years now, and those bulges are a thing of the dim & distant past, regardless of what the filling is.
Ok, how do I use ganache with my wonderfully hot caribbean weather? 
galletitadulce
Posted 8 Apr 2014 , 8:01pm
post #63 of 63
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