Using Ganache Instead Of Buttercream

Decorating By phoufer Updated 5 Oct 2009 , 4:06am by tguegirl

phoufer Posted 2 Oct 2009 , 5:35pm
post #1 of 12

I haven't tried using ganache instead of buttercream before covering with fondant but would like to give it a try. I am assuming because I would be using white fondant that I would use white chocolate for the ganache. Any tips on doing this would be greatly appreciated.

11 replies
Jenmarlene Posted 2 Oct 2009 , 5:45pm
post #2 of 12

i would like to know myself....

nonnyscakes Posted 2 Oct 2009 , 7:26pm
post #3 of 12

Sorry. I only use BC under fondant, but I will respond to bump your question.

Lauren251 Posted 2 Oct 2009 , 8:24pm
post #4 of 12

I am as well curious about this. I would think that the fondant would slip around, but am curious with other experiences?

elvis Posted 2 Oct 2009 , 8:43pm
post #5 of 12

go to jessicakesblog.blogspot.com--she has some really cute cakes and also discusses covering with ganache before covering with fondant (see her teapot and purse cakes)

PTBUGZY1 Posted 2 Oct 2009 , 8:46pm
post #6 of 12

I covered a cake in choc ganache and fondant just last week, yummy. Once your cake is covered with the ganache pop it back in the fridge to set up some, cover with fondant and you should be fine. I think the most important thing is making sure your ganache is the right consistancy. Theres a good thread on here that might help. HTH

Rylan Posted 3 Oct 2009 , 1:01am
post #7 of 12

You do not need to use white chocolate. Almost all my cakes has chocolate (not white) ganache under fondant.

Use a ratio of 3:1 for milk/white chocolate to cream and 2:1 for dark. Always measure by weight.

Makeitmemorable Posted 3 Oct 2009 , 3:29pm
post #8 of 12

The only cake that I have ever used buttercream under my fondant was for a fire extinguisher I recently made - other than that, all of my cakes have chocolate ganache under them. You do not need to use white chocolate for white icing - it makes no difference. The ganache should be the consistency of margarine or soft butter.

Once you use it, you will love it!

ninatat Posted 4 Oct 2009 , 12:25pm
post #9 of 12

i gansche a filler like butter cream in between layers, do you use a hard ganache on outside of cake, i've never tried it.

Debcent Posted 4 Oct 2009 , 3:20pm
post #10 of 12

Why use ganache? Does it taste better than bc? Or does it make the fondant taste better? Thanks! I never used ganache or heard of it.

FlourPots Posted 5 Oct 2009 , 3:54am
post #11 of 12
Quote:
Originally Posted by Debcent

Why use ganache? Does it taste better than bc? Or does it make the fondant taste better? Thanks! I never used ganache or heard of it.




I'm no expert, but...
One reason is that it's alot easier to smooth (using the hot knife method) than BC, so it creates a nice surface for fondant. Also, it firms to an almost outer shell that encases the cake, which stops bulging (filling) between layers.

The taste is great...it's chocolate! I don't use the expensive stuff, I must say. I bake for family and lately just for fun, so Nestle's morsels work fine for me. My last 2 cakes had white choc. ganache on them...One 12oz. bag of morsels + 1/2 cup of heavy cream.

You can see on my purse cake, how smooth I was able to get the front.

(psst...personally I think Flickr's pics are slightly sharper than CC's, so you can click my link below for a clearer view)

tguegirl Posted 5 Oct 2009 , 4:06am
post #12 of 12

This has been discussed at length in the following post.

http://www.cakecentral.com/cake-decorating-ftopic-633264-375-days0-orderasc-.html

Hope this helps!

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