Ganache As Crumb Coat??

Decorating By stnkrbll Updated 7 Oct 2008 , 9:01pm by MegWinn

stnkrbll Posted 7 Oct 2008 , 7:31pm
post #1 of 3

I ready on another website were a decorator only uses ganache to coat her cakes? Anyone have experiance in this?

Is Buttercream thinned better or this ganache stuff?

I'm making a square cake this weekend and I really want precise corners and edges.

Thanks in advance!


2 replies
stnkrbll Posted 7 Oct 2008 , 8:43pm
post #2 of 3

Anyone?? icon_biggrin.gif

MegWinn Posted 7 Oct 2008 , 9:01pm
post #3 of 3

I cover a lot of my cakes in ganache because it gives a really good support for corners - because it "hardens" you really need to be precise in your smoothing technique. Every spatula stroke is seen in the finished product. But you can also use a hot spatula or bench scraper to smooth out the marks at the end.

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