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 I made by first-ever batch of SMBC last night, and am very pleased.  I am reading Toba Garrett's books, and she has this recipe and says it is "the best variation of SMBC".  I plan to try, but have a question.

 

Will adding the ganache make the icing a bit firmer, for under fondant?  

 

Reason asking:  I have to transport 3 layers from IL to eastern TN, and want the easiest to work with.  I plan to freeze, then pack dry ice in the boxes for the drive (early May).  I will add gumpaste decorations on arrival.  Reception is outside in the evening, so can keep cake indoors all day.

 

Thanks for sharing your knowledge!!

Linda

Linda
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Linda
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