asking for a friend -- if your cake is ganached and not coming from the fridge but is room temp -- do you need to spritz it with water before fondanting -- always had mine in the fridge anyway --
I always have mine in the fridge, too, but I am betting that you would need to spritz lightly, since the ganache would be dry.
i was thinking spritz a bit -- but y'know how the simplest thing in baking can sometimes bring about a tsunami of un-welcome change? this might be one of 'em -- don't know -- i can envision the fondant sliding off and holes tearing -- omg hahahahahha
What about using a little bit of Crisco to help it stick? I've used it on my cake dummies and a tiny bit would not change the flavor.
oh good call -- what about pam -- y'know aeroso/sprayl fat -- oh now it's gonna slip off and tear hahahahahaha --
just put it the fridge and bring it out cold -- done
Yes! We were over thinking the whole thing!
one of my strengths ha!
Me too! Do you think it could be considered a super power?
it is!!! of course it is!! hahahahaha
and it drives my husband crazy -- many many benefits heheheheheh
we get capes now right?
Absolutely!! Preferably purple!