Hmmm, I don’t know Jo, maybe my thermometer is off or maybe its the cream of tarter I add? I’m second guessing myself now. I don’t know? I use SMBC or IMBC as a filling in fondant cakes and ganache the outside before laying fondant over it. The cakes do sweat after I take them out of the fridge but the condensation goes away after about 30-45 minutes and as long as I don’t touch it, they remain perfect. I’m sorry if I might be giving misinformation but I’m just speaking from my experience. Sorry in advance to anyone that tries to cook SMBC up to 160F and gets scrambled eggs :-(.
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