Never Using Bc Again Under Fondant

Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma

margi24 Posted 30 May 2010 , 6:44pm
post #391 of 507
Quote:
Originally Posted by iwantcookies

Fantastic tutorial on how to ganache a cake, for anyone interested:

http://www.flickr.com/photos/34971289@N06/4036229617/in/set-72157622644499988/

Hope it helps!



Thanks for posting this, i followed it to a tee and my 1st ganache under fondant came out brilliant, i did it for the middle and top tier of my brothers wedding cake i will never use a different method again, thanks thumbs_up.gif

bobwonderbuns Posted 17 Jun 2010 , 10:31pm
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To be honest I believe I'll be trying this technique very soon!! I just finished a wedding cake due tomorrow morning and it had buttercream under the fondant -- let's just say we're done with that technique! icon_confused.gif Thanks everyone for sharing, I look forward to reading this entire thread more carefully.

bumblesaurus Posted 18 Jun 2010 , 4:26am
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do you fill the cake with ganache too or still use whatever filling? Do you pour over the ganache or spread it?

Lita829 Posted 18 Jun 2010 , 5:03am
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Quote:
Originally Posted by bumblesaurus

do you fill the cake with ganache too or still use whatever filling? Do you pour over the ganache or spread it?




I fill with ganache or a filling. I also spread or pour the ganache over the cake. It depends on what type of cake I am making.

CakeDude30 Posted 18 Jun 2010 , 5:41am
post #395 of 507
Quote:
Originally Posted by MikeRowesHunny

Here's your photo (the cakes are level, we have a bit of a sloping floor in that spot!). I would NOT use candy melts, if you are going to make ganache, use the real deal! The ganache spreads on with a spatula and then when it is just set, you go over it with a spatula dipped in boiling water (wiped dry) to get it ultra smooth, very easy!




So once the ganache is set, are you still able to handle the cake physically or does it leave prints? This is of course assuming that you wanted to do a ganache only style of covering a cake... which I think would look fantastic.

bmoser24 Posted 18 Jun 2010 , 10:31pm
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Mine dried firm, real firm to the touch. That was spreadable ganashe...not pouring. I had a hard time getting pretty and smooth. I used semi weet chips though and maybe not thick enough. The fondant looked great on top. My square cake pics are ganashed.

KayMc Posted 19 Jun 2010 , 12:30am
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Ganche also makes an excellant crumb coating under bc frosting! I made a chocolate cake, filled the four layers with peanut butter frosting with crushed Reese's peanut butter cups in it, and then covered the assembled layers with belgian chocolate ganache. After it firmed up nicely overnight, I covered with an incredible peanut butter frosting. It was a perfect combo!

vanki Posted 19 Jun 2010 , 1:21am
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Ok. So I make a cake with ganache last month and i spent hours reading up on all the techniques. I let it set up overnight and covered in fondant the next day. It looked great at first and I was very happy with the result but....the next day I had huge bulges underneath where the ganache slipped down the side of the cake. What did i do wrong?!?! I would love to do this technique again but I would like to know where i messed up. Any ideas?

iris219 Posted 21 Jun 2010 , 2:29pm
post #399 of 507
Quote:
Originally Posted by Bluehue

Quote:
Originally Posted by Teekakes

Bluehue......Thanks for all the helpful information! How nice of you to type it all out so clearly! icon_biggrin.gif

Your welcome Teekakes - just makes it a bit easier if you want to print it out and keep in a recipe file.

I am wondering if your Caramel Top n Fill is the equivilent to our Caramel topping for ice cream, brownies, etc......The carmel ganache sounds very good!!



Click on this link and it will show you the can - better than me trying to explain it - icon_lol.gif

http://www.nestle.com.au/Products/MSI/TopNFill/default.htm

Bluehue icon_smile.gif




Link no longer works...does this mean they don't make this product anymore? Would like to try the caramel ganache for my husbands cake this weekend.

7yyrt Posted 21 Jun 2010 , 3:44pm
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iris219 Posted 21 Jun 2010 , 4:03pm
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Quote:
Originally Posted by 7yyrt

Here's the new link...
http://www.nestle.com.au/Products/new/default.htm




Thank you

bobwonderbuns Posted 21 Jun 2010 , 10:50pm
post #402 of 507
Quote:
Originally Posted by 7yyrt

Here's the new link...
http://www.nestle.com.au/Products/new/default.htm




What exactly is that stuff? There's no product information. icon_confused.gif

7yyrt Posted 22 Jun 2010 , 12:15am
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NESTLÉ Top'n'Fill Caramel
Key product benefits

* NESTLÉ Top'n'Fill Caramel is a delicious caramel filling made from milk and cane sugar
* A caramel filling that can be used straight from the can for slices, tarts and cheesecakes
--------------
Looks like what happens when you boil condensed milk.

meharding Posted 22 Jun 2010 , 3:19pm
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7yyrt how much of the top n fill do you mix in with the chocolate and at what stage do you add it? Sounds delicious!

7yyrt Posted 22 Jun 2010 , 3:52pm
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Oh heck, I'm not the one to ask - I just know a bit about how to find the new link.

Just gave a holler to Bluehue for you, she'll be over shortly.

meharding Posted 22 Jun 2010 , 4:05pm
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Ooops, thanks!

Bluehue Posted 22 Jun 2010 , 6:37pm
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Thankyou 7 for the heads up on this thread thumbs_up.gif

meharding - You can just add a couple of dessert spoons to the cream and stir as you bring the cream to the boil...when making ganache.
Or you can use it straight from the can as a filling...Its just a pre made caramel filling - its thick like a can of condensed milk...thick and gooey.

No sooner did it hit our shelves over here a couple of years ago and so many people went icon_biggrin.gifthumbs_up.gif as it saved them having to make their own caramel.....from bringing a can of condensed milk to a boil.

I just did a search for it in the States - and this is apparently what its called ..........its still sweetened condesed milk in a tin like we have.
I am sure you must be able to get the caramel flavour too.
http://www.nestleusa.com/pubourbrands/BrandDetails.aspx?lbid=200DB05C-5ED5-4D73-A001-1022DD6EF481


Bluehue

justkist Posted 22 Jun 2010 , 7:36pm
post #408 of 507
Quote:
Originally Posted by cakeaddiction

I did this today and LOVE it. Made a chocolate peanut butter cake with a chocolate peanut butter ganache. The fondant went on so easy...i love it.




Chocolate Peanut Butter Ganache!?!?!?! Tell me more!!! Is there a recipe on here?

meharding Posted 23 Jun 2010 , 12:03am
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Thanks Bluehue. icon_biggrin.gif We have a caramel ice cream topping here in the States. Do you think it is the same thing you are talking about?
http://www.smucker.com/products/details.aspx?groupId=4&categoryId=48&flavorId=117

Bluehue Posted 23 Jun 2010 , 2:31am
post #410 of 507
Quote:
Originally Posted by meharding

Thanks Bluehue. icon_biggrin.gif We have a caramel ice cream topping here in the States. Do you think it is the same thing you are talking about?
http://www.smucker.com/products/details.aspx?groupId=4&categoryId=48&flavorId=117




Hmmm, we have that kind of thing here also - but it isn't as thick and gooey as the tinned caramel.

If using the ice cream topping i would add a few spoons of that to the bowl of chocolate and then pour the hot cream over it - as i am thinking that it might seperate if put in the saucepan with the cream and then bought to the boil....or it could crystalise around the edge of the saucepan.
Come back and post how it went and what you think ater you have tried it - thumbs_up.gif

Bluehue

meharding Posted 23 Jun 2010 , 11:55am
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Thanks! I hope to play with it this weekend.

7yyrt Posted 23 Jun 2010 , 2:36pm
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meharding , I found this down in the ethnic aisle at the local grocery.
Looks like the same 'stuff' and is made by Nestles, so it should be everywhere.
Much thicker than the Smucker Ice Cream Topping, you can pour that.
(Not my picture, found on the 'net.)
Image

Bluehue Posted 23 Jun 2010 , 2:52pm
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YES YES YES - thumbs_up.gifthumbs_up.gif thats it 7 - i only found the above link showing the can - not an open can.
WELL DONE - and thank you - that is brillante as it shows the consistancey.

Bluehue.

meharding Posted 23 Jun 2010 , 3:55pm
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Ooooo, a visual! Perfect! Thanks so much.

Bluehue Posted 23 Jun 2010 , 4:28pm
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Quote:
Originally Posted by meharding

Ooooo, a visual! Perfect! Thanks so much.





LOLLLL - yes, we like *visuals*
It all gels when we can *see* what we are talking about. thumbs_up.gif

Bluehue.

cakesbymark Posted 29 Jun 2010 , 4:47pm
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such a great thread thanks everyone

justkist Posted 10 Jul 2010 , 9:57pm
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Ok.. finally ready to give this a try!! YAY!!! bought my chocolate and am ready to roll with 2:1 I am even remembering that the chocolate is by mg and cream is by ml. But do I understand the directions correctly? Just warm the cream in the double boiler, melt choclate in warm cream, cover and let sit over night (not in fridge). Tomorrow either whip it up (or dont) and then spread on my cake???

It seems to easy.

MJTKNT Posted 10 Jul 2010 , 11:43pm
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You'll need to allow it to sit for about 10 minutes, and then give it a good stir. Then it sits overnight. Only whip it if you're using it as a filling, not an outer coating. It will get really really hard, really fast if you whip it. It will harden as it sets up overnight so a stir with a spatula is really all it needs before going on the cake. You want it to be almost like fudge.

justkist Posted 11 Jul 2010 , 12:52am
post #419 of 507
Quote:
Originally Posted by MJTKNT

You'll need to allow it to sit for about 10 minutes, and then give it a good stir. Then it sits overnight. Only whip it if you're using it as a filling, not an outer coating. It will get really really hard, really fast if you whip it. It will harden as it sets up overnight so a stir with a spatula is really all it needs before going on the cake. You want it to be almost like fudge.


Alright. Melted, combined coverewd, stirred and now on the table. It smells amazing and looks great. FIngers crossed.

justkist Posted 11 Jul 2010 , 1:55pm
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Oh no!!! Just went to put it on my cake and it felt like buttercream. It just didnt harden enough. It still smells amazing and looks decent but is NOT what I was going for. This would not work under fondant as I assume it will stay slick. Can it be saved?

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