Buttercream Vs. Ganache Under Fondant?

Decorating By marineris Updated 10 Jul 2009 , 3:03am by marineris

marineris Posted 9 Jul 2009 , 8:31pm
post #1 of 5

Hi,

I've used buttercream (w/shortening) as a crumb coat under fondant and have experienced the bubbling/sinking. I've heard of people using ganache as a crumb coat, is that any better?

Sorry if this has been asked before; please send the link if it has.

thanks!

4 replies
idgalpal Posted 9 Jul 2009 , 8:52pm
post #2 of 5

Yes, it has. I don't know how to find the link, but it specifically talked about the ganache recipe in the Planet Cakes book. I immediately ordered the book, and it came today! I can't wait to try it myself. It sounded lke the ganache, although more expensive,was superior to bc.

Rylan Posted 9 Jul 2009 , 10:18pm
post #3 of 5

I would suggest you let your cake settle before laying the fondant when you use buttercream.

As for the ganache, I will NEVER use buttercream anymore. I personally feel that it is better because it's easier to work with.

Rylan Posted 9 Jul 2009 , 10:19pm
post #4 of 5

I would suggest you let your cake settle before laying the fondant when you use buttercream.

As for the ganache, I will NEVER use buttercream anymore. I personally feel that it is better because it's easier to work with.

marineris Posted 10 Jul 2009 , 3:03am
post #5 of 5

Aah, letting it settle. Yes, that does make sense icon_redface.gif Thanks!

Trying ganache underneath for the first time, hope it turns out ok!

Does anyone know the link to the other topic that had this question?

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