I've been reading alot about using ganache under fondant unstead of buttercream but I'm unsure of whether to whip it or not. It says in many of the recipes that it needs to be the consistency of peanut butter so that would mean that it's unwhipped but it seems like whipping it would make is easier to spread.
Both methods have worked fine for me. I guess it's just a matter of preference.
really like unwhipped for under fondant
Who do you spread unwhipped? Is it applied before it firms up instead?
I let it firm up overnight and then just spread it with a spatula, let it harden on cake and then put fondant on. Worked great.
I've only used it once (it was this past weekend) and before I whipped it, it was as thick as can be! Not at all spreadable. Maybe I did something wrong...
I've done it a couple of times. I always refer back to cakecentral for the ratios between chocolate and cream. I played around with that until I got the consistency I wanted.
Good to know, thank you.