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Questions for those who use Ganache under their fondant... - Page 2

post #16 of 18
Thread Starter 
thanks for the responses everybody!
I'm going to dry covering a cake with ganache with weekend. I'll let you know how it goes lol
post #17 of 18
When I use buttercream that has been set and is dry , I sprayed the cakes with white licour that evaportes or with water and I dry the excess with a kitchen paper towel and you won?t have any air bubbles.
post #18 of 18
I know this is an old post but if anyone can help me I'm having the sane problem with smbc after putting it in the fridge the butter part in it hardens and then I cover it in fondant and at the party granted it was a warm day when the cake was cut the whole cake just sled and fell the smbc had completely melted what do I do
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