Positively Sold On Ganache!

Decorating By Bonnie1462 Updated 1 Aug 2009 , 2:53am by Bonnie1462

Bonnie1462 Posted 1 Aug 2009 , 1:53am
post #1 of 5

I did my first cake covered in chocolate ganache prior to covering in fondant. Like someone else said on the forum I WILL NEVER USE BUTTERCREAM AGAIN UNDER FONDANT. I am totally buttercream challenged!!!! I would have gladly paid someone to ice my cakes, but now I have ganache so there's no need (hope they can slice through everything). Thank you so much to everyone who posts with their tips and how to's. I would probably have quit by now if it wasn't for you guys! thanks to annakguzzo for her inspiration. icon_biggrin.gif

4 replies
Kellbella Posted 1 Aug 2009 , 2:28am
post #2 of 5

Bonnie...did you whip the ganache or pour it? I'd like to know which way is best.
TIA icon_biggrin.gif

Bonnie1462 Posted 1 Aug 2009 , 2:31am
post #3 of 5

I am my no means an expert on this. This was my first time using it. I spread it on like you would frosting and smoothed it out with a bench scraper. Hope this helps!

Kellbella Posted 1 Aug 2009 , 2:34am
post #4 of 5

Sure does!
Thanks thumbs_up.gif

Bonnie1462 Posted 1 Aug 2009 , 2:53am
post #5 of 5

Oh and run the bench scraper under very hot water, be sure to dry it, then smooth out. Good Luck! It's wonderful!

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