I have now watched 5 of your tutorials; my buttercream is revolutionised and I want to eat it all straight away, I try to refrain. You take away the scariness and you seem to be a jolly nice chap too. Thanks ever so!
You are so helpful to new cake decorators like myself! No overly complicated explanations. Excellent presentation and instruction. I had no idea how much went into decorating.
you are the boss Alan.... The baking degree that I earned a few years ago tried to cover a zillion things in a short amount of time... your vids allow me to slow down and learn more about the aspects that interested me.... Thanks
The top surface of fondant will always dry a little, just like buttercream icing. The inside of the fondant should remain soft and you will be able to cut into it without a problem.
I am so thankful for you help in this matter. I now know the proper way to cover a cake without getting cracks and the fondent falling apart on me. Can't wait to try it!
I have to say that i saw many of your videos today, and i learned alot, thank you very much for sharing all your secrets especially the one where you pull the fondant instead of rolling because that exhausted me so much. thank u
I used a turntable called The Cake Wheel by Christine Schnee. I could not find her website anymore but will try to find out if she is still making them.
I can't thank you enough for this video! I have been so afraid to work with fondant because I have spinal stenosis, and fibromyalgia, and I knew it would've been painful for me. But thanks to this wonderful video and your great tips, I think I'm ready to try it! Thank you so much Alan! I watch all your videos and subscribed to your channel as well!
The cake and board can certainly be covered in one application. Set your cake on a flat surface, like a table top, and drape the fondant over the cake. As you smooth out the folds moving down the cake, extend the fondant out over the board as well. Be sure your board is not too much wider than the cake, maybe 1 to 1 1/2 inches.
Yes, it is a little more difficult do cover a square cake. I always smooth the top first, then do the four corners. Once the corners are in place, gently fan out the fondant between corners and smooth to the cake from the top down. It takes a little practice but it not too difficult. Alan
You do not have to chill the cake prior to covering it with fondant but it will make your job easier if the cake is chilled and firm. It really depends on the type of cake you are using and how soft it is.
You can knead in a little flavoring but be very careful not to make the paste to soft. Other brands like Satin Ice, Fondarific, Pettine Ice and Fondx have very good flavors.
No, I do not have a tutorial on coloring fondant. However, you can use any Gel-Paste color like Americolor and knead it into the fondant. For very dark colors like brown, black, red, hot pink, dark blue, etc, I recommend purchasing the colored fondant. You can then adjust the colors by mixing with white fondant or combining colors to achieve your desired shade.
Many thanks for another excellent tutorial. I am working my way through your entire series - even for techniques I'm not doing yet - as I learn something valuable every single time.
Making homemade fondant is easy and inexpensive but can sometimes be a little more difficult to work with. I do not have recipes available but they are widely available on the internet with a simple search.
Im back and tried your tips using 2 rolling pins, need the fondont prior to covering it which i always had trouble with and it was so easy...thanks again.
I love all your tutorials they are so easy to follow., and you do it so well. Now I know what I have been doing wrong, like you said there are so many different versions on covering your cake with fondant, I think I will try your version as thats the problem I was having the fondant drying out & cracking. Thank you Perth WA
Hi Alan, I've read that adding Tyloose powder to the fondant helps when using it in tropical weather to avoid the sticky fondant. I added gum tex in the past but still had issues. thanks for the help :)
ok, thank, small roller and light strokes, not to brake or make holes, i guess good control is key, thank you so much for your help, love the vids as well, they are a real help
This was amazing! I've always use the cake turner's base which is much larger than the 8-inch cakes I cover. Then used a pizza cutter - this always led to ugly bases for my cakes. I'm going to try using a soup can to prop the cake up and snip away the skirt. Thanks!
This is not an uncommon problem. Here are my suggestions. 1. When smoothing your fondant, be sure to remove all air bubbles with a smoother. Stick a pin into air pockets and gently push out the air. 2. When making a tiered cake, be sure to use dowels and plates for support. If you don't, the upper tier squeezes the air out of the lower tier and causes bubbles in the fondant. 3. Be sure to knead your fondant first, then roll it out being sure there are not air pockets in the fondant.
You're the best teacher. I struggle with wrinkles at the very base of my cakes and I want to overcome that but I think this is going to help me. Thank you.
Thank you! If the wrinkles continue, try a different brand of fondant. Some of the more expensive fondants like Fondarific, Carma, Mona Lisa, etc don't wrinkle nearly as much.
Million thanks alan for a very detailed tutorial. I love yr channel. Hv question to ask. Can i use fondant for butter sponge cake with cheese filling? And how many days can it last at room temperature? How many days ahead can i prepare the cake? Tx
A buttercream icing cannot be made without some sort of "fat" like butter, shortening, Crisco, etc. If it is the Crisco or shortening you want to omit, just substitute it with butter in any recipe,
Thank you so much for this informative tutorial....Once I tried with fondant, after crumb coating I put the cake in the refrigerator almost 30min. and then covered with fondant but after some time cake become moist and all fondant and buttercream started melting. :( HOw to save from falling down or do we need to put the cake in refrigerator after covering fondant?
Thank you soooo much for your videos. Im a home baker and you are my mentor. Great respect to you Sir. I only use fondant over ganache. Please advice if I can use smbc under fondant.I learned smbc from your videos only. It tastes great but not sure if it will hold its shape though I know many bakers do use it. kindly advice.
Hi Chef Alan! Do you have any suggestions on how to cover cakes so the fondant covers the board? I'm trying to make a cake where I don't have any seams I have to cover with buttercream or fondant. Thank you as always!
Hi i like your cakes very much i would like to know your cake ingredients and how you mixed them also your butter cream ingredients and great work! thank you
it's a really good job i like it very much can I know when cover a dummy out of fondant what should I apply to the dummy before applying the fondant on to it cause I'm in Sri Lanka it's very hard to find vegetable shortening in our country.b Is there something else that I can use for that?
Hi chef Alan thanks for the detailed tutorial. U are the best cake decorator I ve ever seen. Can u please suggest which fondant u r using? Which product fondant is easy for beginners?
Sangeetha Vijay .... I agree 100% Chef Alan is the best teacher in caking. I love all his methods, he demonstrates and explains very well, especially for us beginners and he never rushes his tutorials. The world is his classroom and I'm so happy I came across a tutorial of his several months ago, he has been my mentor in cake decorating ever since....you could say I'm " pretty sweet" on him .....but don't tell him that! lol
Really gud video,a lot helpfull. i am from mumbai,india and its hot and humit most of the time,n d buttercream kind of melts easily,if i keep it in refrigrator it sweats later making the fondant Sticky...
Hi Alan. I'm your fan and learning so many things about icing a cake from you.now I'm writing to you because ,pleas let me know how to make the fondant icing.thank you...
Hi chef Alan, your videos have helped me greatly. I have one question though,it's extremely hot and humid where I live, and I refrigerate my iced cake over night,and I cover it with fondant the next morning. When I cover the fondant it starts sticking to my fondant smoother immediately,and I'm not able to work with it at all. I tried leaving the cake to get it to room temperature and then covering it, it helped a little, but the fondant still sweats. Any advice would be of great help to me. Thanks for sharing ur expertise so unselfishly. Keep doing great work.
Condensation is always a problem if you refrigerate your cake. The only way to avoid the sticking it to re-chill the cake if it starts to stick. Allow the fondant to cool down a bit then continue smoothing it while it is cold. The trick it to work fast and not let the cake warm up before you are finished.
Hi Alan your video is really helpful. My question as I live in tropic country, Indonesia where the weather is warm I used to use corn starch instead of sugar. What is the main difference? Normally I refrigarate my cakes 1 night before decorating, how long I should keep my cake in room temperature before covering it with fondant? Thanks for your response
Nina, cornstarch works well in humid conditions instead of powdered sugar. It will dry your fondant more than sugar but that may not be a problem in a humid environment. If you refrigerate your cake, there is no need to let it come to room temperature before covering with fondant.. You never want to cover a frozen cake in fondant but a chilled cake works well.
Hi would like support work fine for a 14 16 in base? I suppose it would but thought I'd ask. Also for satin Ice, do you ever refrigerate your cakes after covering with it? As i have been told most fondants weep. Have never used satin Ice. Thanks MJ
I really enjoyed your video as always. Thank you Chef Alan for sharing your knowledge with us. Please I'd like to have your fondant recipe sir. I'd be glad.
Hi Chef Alan. If done properly (following your tutorials, tips and tricks), will homemade fondant work as well? Do you have a preferred recipe or better yet , do you have any fondant-making tutorials in the works? :) Im a big fan Chef Alan. More power to you!
How do you keep from getting a blowout in your fondant?? I am ready to give up because of this... I've had perfectly covered cakes bubbling up and cracking within a couple of hours after covering. What am I doing wrong?
Hi Mr Alan, I have question. How to get just a piece of fondant to cover bordes on my 3 tiers of cake in gold color only. Also I would like to know the cost of filling of cherries for cake. I t is for my dau wedding cake. I plan to make for her. thanks
Keep trying Ann. Practice really helps along with having a firm cake to cover. I sometimes freeze the iced cake for only 10 minutes to make it a litter firm. Don't freeze it any longer or the fondant will freeze while applying it.
Mr Alan may be you did not understand me. I would buy from global sugar THE GOLD paste to add in he fondant and cherries filling. I hope you answer to me as soon as possible..
I'm back! And I hope this is not a repeat question but is there any particular type or stiffness of buttercream I should use to coat the cake first? I made your American buttercream recently and it was wonderfully light and fluffy, but i didn't get the feeling that it would stand up well to fondant. Do I just need to make a stiffer version of it? Many thanks.
I have used that buttercream icing for years under fondant covered cakes. You never want to put a heavy coat of icing under fondant as it will cause it to slide and becomes more difficult to smooth out.
I wonder if the CakeArt Mats that I see for sale would work for this? I found some cool one on a site called allaboutcakeart --does anyone know much about how these mats work?
Hello...I have learned so much from your YT tutorials. I have seen some iced their cakes with chocolate ganache or buttercream before covering with fondant. Which do you prefer....buttercream or ganache. I guess this is a personal preference....
*****I prefer working with buttercream. If you cover your cake with ganache before covering with fondant, you have to chill the cake to set the ganache. When you try to apply the fondant, it chills the fondant and makes it very difficult to smooth. It certainly can be done but requires much more skill and speedy work.
GlobalSugarArt Thank you for your input. I stopped using ganache because I live in a hot and humid country (Philippines). I was always having issues with it.
Best cake decoration teacher I have ever seen...thank u sir..great respect for u
Thank you so much for the nice compliment.
You r really wonderful
Practice makes perfect! Yes, kneading the fondant well before you roll is it critical.
I have used Fondz many times and highly recommend it as well. Both Satin Ice and Fondx have a good flavor.
I have now watched 5 of your tutorials; my buttercream is revolutionised and I want to eat it all straight away, I try to refrain. You take away the scariness and you seem to be a jolly nice chap too. Thanks ever so!
WOW! Success! Thank you Sara- I love your wit too!
You are so helpful to new cake decorators like myself! No overly complicated explanations. Excellent presentation and instruction. I had no idea how much went into decorating.
you are the boss Alan.... The baking degree that I earned a few years ago tried to cover a zillion things in a short amount of time... your vids allow me to slow down and learn more about the aspects that interested me.... Thanks
I recommend 1/8- 1/4 inch. For beginners, 1/4 inch will be easier to handle with tearing the fondant while applying it.
This is the best video I have seen on how to do this properly. Thank you for your time and sharing your tips! Very generous!
The top surface of fondant will always dry a little, just like buttercream icing. The inside of the fondant should remain soft and you will be able to cut into it without a problem.
I am so thankful for you help in this matter. I now know the proper way to cover a cake without getting cracks and the fondent falling apart on me. Can't wait to try it!
I have to say that i saw many of your videos today, and i learned alot, thank you very much for sharing all your secrets especially the one where you pull the fondant instead of rolling because that exhausted me so much. thank u
I used a turntable called The Cake Wheel by Christine Schnee. I could not find her website anymore but will try to find out if she is still making them.
I can't thank you enough for this video! I have been so afraid to work with fondant because I have spinal stenosis, and fibromyalgia, and I knew it would've been painful for me. But thanks to this wonderful video and your great tips, I think I'm ready to try it! Thank you so much Alan! I watch all your videos and subscribed to your channel as well!
I watched a lot of baking shows and you are the best teacher, by far.
Thank you so much Loulou.
every day learn new thing from u ,, ,big respect to u sir...thank u
This is the best fondant tutorial that I have watched. Thank you very much.
The cake and board can certainly be covered in one application. Set your cake on a flat surface, like a table top, and drape the fondant over the cake. As you smooth out the folds moving down the cake, extend the fondant out over the board as well. Be sure your board is not too much wider than the cake, maybe 1 to 1 1/2 inches.
I always cover my cakes with a thin (1/8) inch base coat of buttercream.
Yes, it is a little more difficult do cover a square cake. I always smooth the top first, then do the four corners. Once the corners are in place, gently fan out the fondant between corners and smooth to the cake from the top down. It takes a little practice but it not too difficult. Alan
Great idea with the half sugar and corn starch. I can't wait to try my next fondant cake with no seems on it. Best fondant instructions I've found!
You do not have to chill the cake prior to covering it with fondant but it will make your job easier if the cake is chilled and firm. It really depends on the type of cake you are using and how soft it is.
You can knead in a little flavoring but be very careful not to make the paste to soft. Other brands like Satin Ice, Fondarific, Pettine Ice and Fondx have very good flavors.
No, I do not have a tutorial on coloring fondant. However, you can use any Gel-Paste color like Americolor and knead it into the fondant. For very dark colors like brown, black, red, hot pink, dark blue, etc, I recommend purchasing the colored fondant. You can then adjust the colors by mixing with white fondant or combining colors to achieve your desired shade.
Wow Thanks so much for this excellent tutorial. I adore your accent. I am a Frenchie from France. Gone nuts with your tutorials. Hugs
Many thanks for another excellent tutorial. I am working my way through your entire series - even for techniques I'm not doing yet - as I learn something valuable every single time.
Making homemade fondant is easy and inexpensive but can sometimes be a little more difficult to work with. I do not have recipes available but they are widely available on the internet with a simple search.
I am from Mauritius Island and i learnt a lot thank you so much Chefallan. May God bless you always. Kind regards. Catherine
Excellent teacher! I love all your videos.
Im back and tried your tips using 2 rolling pins, need the fondont prior to covering it which i always had trouble with and it was so easy...thanks again.
Thank you Alan for your tutorials,they r very good and you explaine them very well.!
Thank you for your response. Your videos are truly inspiring. Keep up the good work
I used Satin Ice fondant in this video.
The best video I've seen. Thanks for making your video easy to understand!
I love all your tutorials they are so easy to follow., and you do it so well. Now I know what I have been doing wrong, like you said there are so many different versions on covering your cake with fondant, I think I will try your version as thats the problem I was having the fondant drying out & cracking. Thank you Perth WA
Wonderfully concise and clearly detailed video! Just what I was looking for! Thanks! :)
Hey chef! Great tutorial! Im gonna try working with fondant soon! I can't wait! Your tutorial is so informative :)
It is available on our website at Global Sugar Art. Look for item 20786
Thank you for explaining the different cake mixes and what could happen if not properly refrigerated before hand.
You are just amazing super chief,
Hope all the best for you
Thank you for your respond. I am truly inspired by your tutorials.
I am a BIG FAN of this teacher!
Thank you Evelyn! I appreciate your comment!
Hi Alan, I've read that adding Tyloose powder to the fondant helps when using it in tropical weather to avoid the sticky fondant. I added gum tex in the past but still had issues. thanks for the help :)
ok, thank, small roller and light strokes, not to brake or make holes, i guess good control is key, thank you so much for your help, love the vids as well, they are a real help
Thank you for your response Chef Alan. I appreciate it.
This was amazing! I've always use the cake turner's base which is much larger than the 8-inch cakes I cover. Then used a pizza cutter - this always led to ugly bases for my cakes. I'm going to try using a soup can to prop the cake up and snip away the skirt. Thanks!
You are a really profesional teacher! Very good tutorial! Thanks
This is not an uncommon problem. Here are my suggestions. 1. When smoothing your fondant, be sure to remove all air bubbles with a smoother. Stick a pin into air pockets and gently push out the air. 2. When making a tiered cake, be sure to use dowels and plates for support. If you don't, the upper tier squeezes the air out of the lower tier and causes bubbles in the fondant. 3. Be sure to knead your fondant first, then roll it out being sure there are not air pockets in the fondant.
You're the best teacher. I struggle with wrinkles at the very base of my cakes and I want to overcome that but I think this is going to help me. Thank you.
Thank you! If the wrinkles continue, try a different brand of fondant. Some of the more expensive fondants like Fondarific, Carma, Mona Lisa, etc don't wrinkle nearly as much.
It was made by a small company that is now out of business. I was very sad to see them stop making such good turntables.
thanks! it look very good. I would like to know have you used Fondx before if so which is better Satin Ice of Fondx in taste.
Love your tutorial it's awesome hope you do more tutorials
Thank you. It was very informative. Makes me think I can actually do it
Really good video, thanks for the air bubble tip!
Great video, easy to follow and you make it look so very easy. Thank you
Million thanks alan for a very detailed tutorial. I love yr channel. Hv question to ask. Can i use fondant for butter sponge cake with cheese filling? And how many days can it last at room temperature? How many days ahead can i prepare the cake? Tx
A buttercream icing cannot be made without some sort of "fat" like butter, shortening, Crisco, etc. If it is the Crisco or shortening you want to omit, just substitute it with butter in any recipe,
Thank you so much for this informative tutorial....Once I tried with fondant, after crumb coating I put the cake in the refrigerator almost 30min. and then covered with fondant but after some time cake become moist and all fondant and buttercream started melting. :( HOw to save from falling down or do we need to put the cake in refrigerator after covering fondant?
I am definitely going to be trying this technique. where can I purchase that silicone mat that you are using?
Thank-you so much for all of the tips!! This really helped! ;)
Hi, do you have to put the cake with the buttercream in the fridge first and then cover it with fondant?
Thank you soooo much for your videos. Im a home baker and you are my mentor. Great respect to you Sir. I only use fondant over ganache. Please advice if I can use smbc under fondant.I learned smbc from your videos only. It tastes great but not sure if it will hold its shape though I know many bakers do use it. kindly advice.
Awesome! Just what I needed.Thank you!
Hi Chef Alan! Do you have any suggestions on how to cover cakes so the fondant covers the board? I'm trying to make a cake where I don't have any seams I have to cover with buttercream or fondant. Thank you as always!
Hi i like your cakes very much i would like to know your cake ingredients and how you mixed them also your butter cream ingredients and great work! thank you
Thank you for teaching so well...
it's a really good job i like it very much can I know when cover a dummy out of fondant what should I apply to the dummy before applying the fondant on to it cause I'm in Sri Lanka it's very hard to find vegetable shortening in our country.b Is there something else that I can use for that?
You can very lightly spray the dummy with water or spread a very thin coating of piping gel on the cake. Both work equally well.
How much butter cream is underneath? LOVE this,
Susie
Hi chef Alan thanks for the detailed tutorial. U are the best cake decorator I ve ever seen. Can u please suggest which fondant u r using? Which product fondant is easy for beginners?
Sangeetha Vijay .... I agree 100% Chef Alan is the best teacher in caking. I love all his methods, he demonstrates and explains very well, especially for us beginners and he never rushes his tutorials. The world is his classroom and I'm so happy I came across a tutorial of his several months ago, he has been my mentor in cake decorating ever since....you could say I'm " pretty sweet" on him .....but don't tell him that! lol
JojoplusBo Ya really u r sweet
Excellent Pastry Chef
do you have recipe of a buttercream that without a crisco/shortening. Just a simple recipe that i could make and bought here in the philippines.
How do you keep fondant from drying out once on your cake. Is it possible to keep it soft till its cut into?
Hi Alan is it ok to turn the fondant over on the other side when i am rolling it out . Some time i find my self doing that
How would you apply the fondant to a square cake? It is a little more challenging due to the corners
hi chef alan thanks for the tutorial...i really enjoy it...GOD BLESS YOU ♥♥♥
Really gud video,a lot helpfull.
i am from mumbai,india and its hot and humit most of the time,n d buttercream kind of melts easily,if i keep it in refrigrator it sweats later making the fondant Sticky...
Hi Alan. I'm your fan and learning so many things about icing a cake from you.now I'm writing to you because ,pleas let me know how to make the fondant icing.thank you...
Hi Chef Alan.... do you have suggestions on how to color fondant to make a champagne pink?
Hi chef Alan, your videos have helped me greatly.
I have one question though,it's extremely hot and humid where I live, and I refrigerate my iced cake over night,and I cover it with fondant the next morning. When I cover the fondant it starts sticking to my fondant smoother immediately,and I'm not able to work with it at all. I tried leaving the cake to get it to room temperature and then covering it, it helped a little, but the fondant still sweats. Any advice would be of great help to me. Thanks for sharing ur expertise so unselfishly. Keep doing great work.
Condensation is always a problem if you refrigerate your cake. The only way to avoid the sticking it to re-chill the cake if it starts to stick. Allow the fondant to cool down a bit then continue smoothing it while it is cold. The trick it to work fast and not let the cake warm up before you are finished.
Do you moisten the cake a little before applying the fondant?
Dear sir, your explanations are very useful. Thank you so much.
Hi Alan your video is really helpful. My question as I live in tropic country, Indonesia where the weather is warm I used to use corn starch instead of sugar. What is the main difference? Normally I refrigarate my cakes 1 night before decorating, how long I should keep my cake in room temperature before covering it with fondant? Thanks for your response
Nina, cornstarch works well in humid conditions instead of powdered sugar. It will dry your fondant more than sugar but that may not be a problem in a humid environment. If you refrigerate your cake, there is no need to let it come to room temperature before covering with fondant.. You never want to cover a frozen cake in fondant but a chilled cake works well.
what is the blue mat you are rolling the fondant on and where can i buy it
Hi would like support work fine for a 14 16 in base? I suppose it would but thought I'd ask. Also for satin Ice, do you ever refrigerate your cakes after covering with it? As i have been told most fondants weep. Have never used satin Ice. Thanks MJ
I really enjoyed your video as always. Thank you Chef Alan for sharing your knowledge with us. Please I'd like to have your fondant recipe sir. I'd be glad.
+joy osomiha Hi Joy. I used purchased fondant, now home-made. There are so many great brands available on the market that I no longer make my own.
GlobalSugarArt can u please suggest the brand which is easy for beginners?
Hi Chef Alan. If done properly (following your tutorials, tips and tricks), will homemade fondant work as well? Do you have a preferred recipe or better yet , do you have any fondant-making tutorials in the works? :) Im a big fan Chef Alan. More power to you!
Homemade rolled fondant is excellent. I plan on making a video with the next few months and making your own fondant and gumpaste.
How do you keep from getting a blowout in your fondant?? I am ready to give up because of this... I've had perfectly covered cakes bubbling up and cracking within a couple of hours after covering. What am I doing wrong?
Awesome job
Hi Mr Alan, I have question. How to get just a piece of fondant to cover bordes on my 3 tiers of cake in gold color only. Also I would like to know the cost of filling of cherries for cake. I t is for my dau wedding cake. I plan to make for her. thanks
I will try this trick,last time my cake break, its my first time to make fondant cake.i hope nexttime will be perfect
Keep trying Ann. Practice really helps along with having a firm cake to cover. I sometimes freeze the iced cake for only 10 minutes to make it a litter firm. Don't freeze it any longer or the fondant will freeze while applying it.
Love your video, thank you for your tips. I will try it.
Very informative chef , thank u so much
You are Magnific. Thank you very much great teacher.
God bless you,your best tutor
Thank you so much chef for your kind and prompt reply.
Great video!
Thanks alan you are the best
Mr Alan may be you did not understand me. I would buy from global sugar THE GOLD paste to add in he fondant and cherries filling. I hope you answer to me as soon as possible..
I'm back! And I hope this is not a repeat question but is there any particular type or stiffness of buttercream I should use to coat the cake first? I made your American buttercream recently and it was wonderfully light and fluffy, but i didn't get the feeling that it would stand up well to fondant. Do I just need to make a stiffer version of it? Many thanks.
I have used that buttercream icing for years under fondant covered cakes. You never want to put a heavy coat of icing under fondant as it will cause it to slide and becomes more difficult to smooth out.
I wonder if the CakeArt Mats that I see for sale would work for this? I found some cool one on a site called allaboutcakeart --does anyone know much about how these mats work?
Hello...I have learned so much from your YT tutorials. I have seen some iced their cakes with chocolate ganache or buttercream before covering with fondant. Which do you prefer....buttercream or ganache. I guess this is a personal preference....
*****I prefer working with buttercream. If you cover your cake with ganache before covering with fondant, you have to chill the cake to set the ganache. When you try to apply the fondant, it chills the fondant and makes it very difficult to smooth. It certainly can be done but requires much more skill and speedy work.
GlobalSugarArt Thank you for your input. I stopped using ganache because I live in a hot and humid country (Philippines). I was always having issues with it.