Reply by cakesbyraewyn

Posted on How to stop the fondant "bulge"

cakesbyraewyn

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3237 posts in 559 days

#1 posted 186 days ago

I would change over to ganache in your climate, I did, and I haven’t looked back :) x

-- Raewyn, Sydney, Australia http://www.facebook.com/pages/CakesbyRaewyn/205607579476102

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