I will be making a fondant cake for the first time and I live in Louisiana, very humid. I am thinking about using LMF fondant but a little nervous after reading some reviews such as issues with humid areas. Has anyone had success with this recipe in humid areas? Any suggestions would be gladly appreciated. I read that ganache is better to use for covering with fondant for humid areas. What do you think, should I go with ganache or is buttercream ok? Liz Marek says to always put in refrigerator but reviews I read said it causes condensation and stickiness.
I've used LMF when it was humid (but not anything like Louisiana lol), and have never had any issues. Any time you're moving a cake from the fridge to room temp, it is going to sweat. I fridge all of my cakes, fondant or buttercream, and I advise to not touch. You can make a small batch of it and run a test to see how it does. I personally love her fondant.
I use Liz Marek's LMF all the time and live in Middle Tennessee, which is very humid in the summer. It is a very soft fondant, which makes it a little delicate to use, but it is also great for not getting elephant skin and tearing. I refrigerate all of my cakes, too, and the condensating has not been a problem. I move the cakes from the refrigerator directly into their box, which has bottles of frozen water for cooling. This keeps condensation to a minimum. Below is the link to Sedar Yenner's video showing how it is done.
Honestly, lately I have been forgoing fondant entirely and using ganache over buttercream. For some reason, I can achieve a prettier finish on the ganache than I can fondant and it taste a whole lot better.
I live in LA and I have used it with a crusting buttercream underneath and it worked fine.
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