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Posts by lizzyla

Joined: Mon Aug 06, 2012 11:52 amWedding cake to RarotongaMon Aug 06, 2012 12:09 pmHi, I am going to Raro next Monday for my daughters wedding on the following Friday. I have baked and frozen three tiers, two chocolate mud cake and a lemon cake. I would appreciate your ideas on a timeplan basically as to what you would think would be the best way to coat these with ganache and apply fondant icing for best results working in limited conditions in a hopefully, warm climate....
I am going to be making my daughters wedding cake in Feb next year and am currently practicing with recipes and techniques being very much an amateur. Ganaching under the ready to roll fondant seems to be the way to go but I have a couple of concerns.1. I used chocolate melts with cream (live in NZ, these are cooking choc buttons by Nestle, v good taste) for my ganache which worked with the dark choc but with the white choc I felt it lacked flavour. Do I need to use very...
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