Ok, I'm making a wedding cake in February & the bride wants one layer vanilla cake w/BC filling, one layer chocolate cake w/ganache filling, and the next carrot cake w/cream cheese filling. I'm using fondant, but underneath the fondant do I use just BC?? It seems wrong and for some reason, this doesn't make sense to me. Sorry, this is probably a dumb question! But thanks
I think you mean "tier" instead of "layer"...and yes, I would use buttercream under the fondant, unless the bride requested something else.
I guess you could use marzipan under the fondant but BC is alot better. It's what I use. HTH
you could use a smear coat each tier's filling underneath the fondant.
What seems wrong about using b/c under the fondant? What doesn't make sense?
The BC works as a clue.(so to speak) It helps to hole the fondant in place.
Note: use a little BC not alot. It will cause the fondant to slide off.
You can use ganache, whipped ganache, cream cheese, or buttercream--or all 3, if you want. The key is not too much of any and with the cream cheese, it would need to be a recipe that doesn't require refrigeration (if you don't want condensation on the fondant and perhaps issues with decoration).
You can also flavor buttercream with cream cheese flavoring and with chocolate extract---that could avoid the isssue.
thanks so much! also, does the ganache need refrigeration???
A classic ganache can sit at room temp for about 2 days.
There's lots of great info here: