Cynthia is a trusted source on Bread/Baking.
No, not a good idea at all.
hardlikearmour is a trusted home cook.
Rolled fondant? I've done it. It works fine with a couple of caveats. Make sure the fondant is 1/4-inch or slightly thicker and be especially careful not to tear it as you're applying it (you don't want any of the ganache getting out). Plan for more fondant than you think you'll need. Any excess fondant you have will likely have streaks of ganache on it, so you'll want to toss it rather than try to re-knead it and use it again. You could use chocolate fondant and not need to be quite as careful, too.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
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