Raewyn I feel your pain! Here is Cayman the humidity is always a huge factor mostly 90- 95%, but surprisingly this week only around 85%. My trick is to subtract liquid. So for ganache I use a 5 to 1 ratio for dark chocolate and 6 to 1 for milk and white chocolate. For buttercream I only use 1/4 of the liquid that the standard recipe call for as the air will add the rest. For fondant I use a mixture of Massa Ticcino Tropical and Wilton with gumtex/tylose. The more humid it gets the more tylose/gumtex I add. I hope that this helps. x
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