Never Using Bc Again Under Fondant

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

delisa01 Posted 29 May 2009 , 8:05pm
post #91 of 507

That is a beautiful cake! I just got the book and can't wait to try the method. Thanks for sharing your experience.

MikeRowesHunny Posted 29 May 2009 , 8:05pm
post #92 of 507
Quote:
Originally Posted by sadsmile

WOW! Stunning!

The ganache helps keep bulges from happening doesn't it?




Definitely - it won't shift at all once it's set!

FlourPots Posted 29 May 2009 , 8:07pm
post #93 of 507

That's so beautiful...I love the topper, and there's cake under it right?

hollyh Posted 29 May 2009 , 8:08pm
post #94 of 507

Your cake is amazing! I have been having some bulging problems so I can't wait to try this! Thanks so much for the info! And again, I love your cake!

MikeRowesHunny Posted 29 May 2009 , 8:11pm
post #95 of 507
Quote:
Originally Posted by FlourPots

That's so beautiful...I love the topper, and there's cake under it right?




Yep, I used a mini wondermold cake - it was perfect!

FlourPots Posted 29 May 2009 , 8:14pm
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It sure is, LOL.

PinkLisa Posted 29 May 2009 , 8:15pm
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LOVE THE CAKE!!! What are diamantes?

Minstrelmiss Posted 29 May 2009 , 8:37pm
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Quote:
Originally Posted by handymama

OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?




Can anyone answer this??.....I would like to know too please icon_smile.gif

MikeRowesHunny Posted 29 May 2009 , 9:05pm
post #99 of 507
Quote:
Originally Posted by Minstrelmiss

Quote:
Originally Posted by handymama

OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?



Can anyone answer this??.....I would like to know too please icon_smile.gif




Yes.

Minstrelmiss Posted 29 May 2009 , 9:10pm
post #100 of 507
Quote:
Originally Posted by bonjovibabe

Quote:
Originally Posted by Minstrelmiss

Quote:
Originally Posted by handymama

OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?



Can anyone answer this??.....I would like to know too please icon_smile.gif



Yes.





icon_smile.gif Thank You icon_smile.gif

Question 2: Anyone know what the weight conversion for 21 fluid oz to grams? TIA!!! icon_biggrin.gif

Minstrelmiss Posted 29 May 2009 , 9:12pm
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AHHHH!!! Never mind never mind! I found it...

1 ounce = 28.3495231 grams

for anyone else who was wondering...

ZlatkaT Posted 29 May 2009 , 10:21pm
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Does anybody know, what the different is between white chocolate bar; white chocolate morsels and white chocolate chips?? Can all be used for ganache???

cakelass Posted 29 May 2009 , 10:58pm
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Oh my god!!! Your cake is absolutely stunning! Simple,elegant and classy.

zoraya Posted 29 May 2009 , 11:34pm
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I'm so weak! This just sounds so absolutely amazing that I just ordered the Planet Cake book so I can learn all about it! Thanks for sharing! thumbs_up.gif

dogluvr Posted 30 May 2009 , 1:02am
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wow.......how amazing this cake is....you should be so proud...I'm getting the book toooooo.....thanks for sharing...

cakeinthebox4U Posted 30 May 2009 , 1:15am
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Your cake turned out beautifully! I can see why you are now a fan of the ganache. I'm going to have to try it again - this time the right way! icon_redface.gif

kyhendry Posted 30 May 2009 , 1:24am
post #107 of 507

bonjovibabe - Your cake is one of the most beautifully done cakes I've seen. You should be very proud of your work and thanks so much for sharing all of your knowledge and experience with us regarding how you ganached your cakes!

niccicola Posted 30 May 2009 , 1:26am
post #108 of 507

I love using ganache as a base under fondant! It works SO much better than buttercream. I'm surprised more of you haven't tried it, yet! I like it, mostly, because it really holds the shape of the cake well, thus making sharper corners.

I'm starting at my wedding cake for tomorrow that I just finished wondering why I didn't use ganache underneath. The fondant looks so bumpy! I wouldn't have that problem if I had used ganache.

This thread reaffirms my love for ganache! Thx!

debster Posted 30 May 2009 , 1:31am
post #109 of 507

Bonjovibabe.........................WOW was that cake GORGEOUS!!!!!! What type of fondant did you use? Was those 100 gumpaste roses included in your price of you charge seperate for those?

AKA_cupcakeshoppe Posted 30 May 2009 , 3:12am
post #110 of 507

bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!

I noticed you used different fillings, what did you use as a dam?

am gonna go back and look at your cake and drool.

MikeRowesHunny Posted 30 May 2009 , 6:44am
post #111 of 507
Quote:
Originally Posted by AKA_cupcakeshoppe

bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!

I noticed you used different fillings, what did you use as a dam?

am gonna go back and look at your cake and drool.




Oh, I'm a bad girl, I never dam my cakes icon_redface.gif ! Then again, I use SMBC, BC or ganache all the time, I don't use fruit fillings or such! I just push down on the layers once filled to squish it out of the sides a bit and take off the excess with a spatula. Once the ganache is on and set, you won't have a problem with filling ridges anyway, nothing will get through that stuff!

MikeRowesHunny Posted 30 May 2009 , 6:46am
post #112 of 507
Quote:
Originally Posted by debster

Bonjovibabe.........................WOW was that cake GORGEOUS!!!!!! What type of fondant did you use? Was those 100 gumpaste roses included in your price of you charge seperate for those?




Yes, the roses were part of the price. I use Icecraft sugarpaste (fondant). It is a British make and it is the best tasting fondant I have ever used, it has an almost creamy taste & texture - divine! It's so silky smooth too.

chassidyg Posted 30 May 2009 , 2:42pm
post #113 of 507

Does anyone know where I can find the cream to use? Wal-mart only has whipping cream, and our cake supply store is only open mon-friday 8-5.

sadsmile Posted 30 May 2009 , 2:58pm
post #114 of 507

I would think heavy cream would be what we should use. Check the lable for the fat content. But I have read that heavy cream and whipping cream are essentially the same thing. Though I have to try mine with a vegan soy replacement and vegan chocolate..LOL I've made truffle filling which is quite similar so we will see how this goes.

This is a nice read.

http://www.foodsubs.com/Dairyoth.html

nicolesprinkle Posted 30 May 2009 , 3:07pm
post #115 of 507

Question! Do you put a layer of buttercream down first then put the ganache or just all ganache?

AKA_cupcakeshoppe Posted 30 May 2009 , 4:16pm
post #116 of 507
Quote:
Originally Posted by nicolesprinkle

Question! Do you put a layer of buttercream down first then put the ganache or just all ganache?



just ganache for me

ericaplh Posted 30 May 2009 , 4:41pm
post #117 of 507

Absolutely stunning, elegant cake...can't wait to try this tip..thanks so much for sharing...

lardbutt Posted 30 May 2009 , 5:17pm
post #118 of 507

Thanks for all these wonderful tips!

madras650 Posted 30 May 2009 , 5:25pm
post #119 of 507
Quote:
Originally Posted by bonjovibabe

1 part cream (35% fat) to 3 parts white chocolate. Melt and leave overnight to set up to a spreadable consistency. It will then set up even further on the cake (solid but not hard hard - much better than buttercream!). I was certainly getting some funny looks in the grocery line last night as I was stood there with my 1.5kg of white chocolate (15 bars) & 500ml carton of cream lol!




OK, so you answered my question. I was wondering if you whipped the ganache or not. It seems as if you do not. Do you spread something onto the ganache to help the fondant stick?

Normita Posted 30 May 2009 , 5:49pm
post #120 of 507

I have a question....I live in California and the whipping cream I buy only has 9% fat. Where do I purchase cream that has 35% fat and what kind is it? Are the recipes that are included in this thread specifically to be used as a crumbcoat...I mean, if I wanted to try the pourable ganache not wanting to use under fondant, is the ratio the same?

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