cake-angel Posted 30 Mar 2007 , 5:20pm
post #1 of

be used under fondant?? I am just wondering if anyone has tried this before? I was thinking of using it to crumb coat a cake instead of BC. Any thoughts??

5 replies
Phoov Posted 30 Mar 2007 , 5:25pm
post #2 of

My whipped ganache sets up with a soft "shell" on the outside. Fondant over this would not be smooth..... I think you can increase the amount of cream in the ganache and make the end product softer, so this might be something to experiment with if you really want the ganache underneath?????

cake-angel Posted 30 Mar 2007 , 5:30pm
post #3 of

Thanks for the info. Is the shell harder than the crust on buttercream?? I will play with the cream ratio a bit. I am trying to get a specific taste for a cake that also has to be covered in fondant. White chocolate ganache was the closest thing I could think of to match what I am trying to acheive. The groom - my brother - likes to "challenge" me!!! LOL!

step0nmi Posted 30 Mar 2007 , 5:34pm
post #4 of

I actually have put ganache under fondant! What you have to do is put it in the fridge over night. I did it in one of my photos: The Corsette or Bustier. I did it when it was in it's original consistency and then I kind of played around with it, Smoothing it out with my fingers and a spatula. After you do that let it set in the fridge and you can actually smooth it a little more. It doesn't show! I thought it worked great! The Ganache is actually under every part of the fondant and BC. But I did it cause I needed to shape the breasts more.

peggylicious Posted 30 Mar 2007 , 10:10pm
post #5 of

Collett Peters uses ganache in crumb coating alot of her cakes before she applies fondant

cake-angel Posted 30 Mar 2007 , 10:23pm
post #6 of

Thank you! Thank you! Thank you! I was hoping it would be okay and now I know it should be. thanks for all the replies.

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