What's This??...white Chocolate Under Fondant?

Decorating By kakealicious Updated 8 Jun 2009 , 5:30am by sweetiesbykim

kakealicious Posted 7 Jun 2009 , 5:51pm
post #1 of 7

Hi All!

So, I was catching up on watching my recorded shows from "Ace of Cakes" and saw that Geof was placing sheets of white chocolate onto a building cake he was making. He says it makes the fondant adhere better to the cake. I've also seen this done on a few tutorials I've seen (how2cakes.com).
My question is...is this modeling chocolate that they use because it looks like sheets of chocolate rolled out and he was cutting and trimming it like fondant. But on how2cakes.com she states to cover the cake in ganache. But, ganache doesn't dry hard so how would it not stop the fondant from sliding off the cake?
Also, what's the purpose of this? Does it make the cake smoother to make the fondant look better?

I'd like to know.

Thanks!

6 replies
reenie Posted 7 Jun 2009 , 6:09pm
post #2 of 7

I've also seen such a thing. I believe it's modeling chocolate because any product like Chocopan would be too soft to put on the side of the cake like this. Then they cover with a layer of fondant. Maybe it's just me, but I think a cake with that much sweet on it would simply be down right overwhelming.

MikeRowesHunny Posted 7 Jun 2009 , 6:51pm
post #3 of 7

Check this thread:

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

The right kind of ganache does indeed set firm on a cake, far more so than buttercream, and gives the best base ever for fondant work. I will never use anything else again, and it's a lot less sweet than buttercream!

kakealicious Posted 8 Jun 2009 , 1:40am
post #4 of 7

Wow...I can't believe I didn't see this thread...it's GREAT...took me a while to read it all but well worth it. I can't wait to try this...BTY...your cake is beautiful!!!! If my sister sees it she gonna want me to duplicate it for her wedding! icon_smile.gif Thanks again!

psychmom Posted 8 Jun 2009 , 4:30am
post #5 of 7

I experimented with this today and was very pleased with the result icon_smile.gif though the cake was only an 8 incher I had left over. Hoping it works the same on bigger cakes. Everyone thought it tasted great - mmf with white chocolate ganache.

mareg Posted 8 Jun 2009 , 5:06am
post #6 of 7
Quote:
Originally Posted by bonjovibabe

Check this thread:

http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

The right kind of ganache does indeed set firm on a cake, far more so than buttercream, and gives the best base ever for fondant work. I will never use anything else again, and it's a lot less sweet than buttercream!




How is the chocolate when it is served? Does it cut nicely? or sort of chip like normal chocolate? I'm getting very interested in trying it icon_smile.gif

sweetiesbykim Posted 8 Jun 2009 , 5:30am
post #7 of 7

No, it doesn't chip because of the other ingredients mixed in with the chocolate. Ganache is what they use for truffles, so good and fudgey, but can be made with different ratios of chocolate/cream to make it more creamy or stiff. Sugarshack uses this under her fondant, and has great tutorials on her blog with excellent pictures:

http://sugaredblog.blogspot.com/2008/09/back-in-saddle.html
http://sugaredblog.blogspot.com/2009/04/story-of-cherry-hog.html

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