[ Reply | Next | Previous | Up ]
From: Sarah Phillips
Remote Name: 64.81.210.89
I recommend your using Chocolate Ganache filling rather than pudding. It does not need to be refrigerated and is perfect witha Fondant-covered cake: http://www.baking911.com/recipe_chocolate_ganache.htm You can whip it to any consistency. Fondant covered cakes can be refrigerated if necessary, such as with a pudding filling. The problem is when you take it from the refrigerator because condensation forms on it, ruining the texture. I have tips to use if you have to refrigerate your cake to prevent this: http://www.baking911.com/decorating_cakes_fondant.htm