DO you think crumb coating is better in butter cream or ganache? I want it to look as smooth as possible. I got the tip from someone on here and just wondering what the general consensus was.
Thanks,

She said to spread on the ganache like peanut butter

I actually saw it on Sugarshack's buttercream DVD. She said it makes a smoother finish under your fondant and is becoming her preferred way to apply fondant. With Buttercream or ganache, any bumps left during the smoothing process will be visible through the fondant. She did mention that it takes much longer between ganache crumb coat and applying fondant for the ganache to set correctly. If time is an issue, i'd suggest a good crusting buttercream that you can smooth really well. On the video, she made it look extremely easy and turned out flawless with the ganache.

Don't know if I should try a new technique now? It sound so perfect and makes a ton of sense. The chocolate holds everything in . NO buldges...that would be awesome.

Thanks,

Has anyone tried it?

DOes anyone know if I can use dark chocholate under white fondant??

I always use ganache. There is a thread on here all about it. Best thing I ever did!

thanks so so much...

I use either- white chocolate for all vanilla based cakes, dark chocolate for all chocolate cakes (unless specified) makes the fondant taste really yummy too!

I only have dark so I am going to try. Scared, but trying.
Thanks

I have whitw choc. melts. Is this going to taste good?

Ganche = real chocolate. Wilton candy melts? Not so good. Try some good quality chips from the grocery store. Here is a good article about couverture chocolate. http://www.thenibble.com/REVIEWS/main/chocolate/couverture-chocolate.asp

I agree, I wouldn't use candy melts but I'm sure morsels will work.

As for crumbcoating, I usually don't crumbcoat on regular tiers. I have crumbcoated on a carved cake though because it got really crumbly.

U don't crumb coat under fondant? Are u talking about for bc?

I don't crumbcoat either. It's not necessary if you give it a lot of practice.

I agre choc. melts yuck... I guess it is dark or the grocery store.
I am running out of time....

THansk for your help.
I need to stop typing and start doing...
Thanks so much.
I am sure I will have a ? or 2 later on thanks a bunch

crumb coating for butter cream???
or under fondant?

Either one.

WHat do u put under your fondant?

How does it stick?

I had a feeling you thought that meant there wasn't anything under the fondant. Buttercream or ganache is on the cake before the fondant is put on. But no crumbcoat is necessary in any circumstance.

I don't usually crumbcoat with ganache, I've only done it once on a carved cake because it got really crumbly.

To let the fondant stick, I used to use cornsyrup dilluted in water. But now, I just smear shortening on my ganache just like I am covering a cake dummy.

I thought that is what u had to meant. I only crumb coat so I guess that would be considered not crumb coating? b/c I am only putting on 1 layer?

DO u do it thin?

i just did it for the first time this weekend. using gnache under fondant and loved it. it was so easy. and i did crumbcoat my cakes. make the gnache so on smoother.
good luck. i think you are gonna love this new way of applying fondant.

I usually use one thick coat.

I've done it 1/2 inch thick and also 1/4 inch thick. Of course, the thicker it is, the stronger the shell will be.

R u talking about the chocolate coat. THe thicker the better?

CAn I use bakers chocolate bar and cut it up?

They had no chips at the store.

I'm not sure what Baker's chocolate bar is. Are those the huge blocks of chocolate that are usually use commercially?

The only think I personally wouldn't use is almond bark and candy melts.

Nestle's chocolate morsels works well too.

it is a brand - Baker. I comes in a 6 once bar. You use it for baking , but it has sugar in it. U can also use it for frostings I believe.

Thanks a lot for the info, now I know.

I looooove using ganache under fondant, it is foolproof in not having lumps in your fondant. Planet Cake's book is awesome in how to cover the cake in fondant. If you use your cake in ganache up to the edge of your cake circle, then you only need to roll your fondant out to 1/8 in., super thin. That will help you have sharp clean edges.