Reply by Hersheysmom

Posted on How to stop the fondant "bulge"

4 posts in 351 days

#1 posted 278 days ago

I love the taste of buttercream—what I have been doing lately is frosting/filling/stacking with buttercream—let the buttercream firm up a bit in the freezer—then I put a coat of ganache over that. It really seems to give the cake so much more structure and stability and holds the weight of the fondant beautifully. Tastes yummy and looks really pretty when you slice it.

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