I am planning on making my second topsy-turvy cake this weekend (the first attempt didn't go so well) and i was wondering if the upside-down method of frosting would work? Will the cakes slide because of the angle? And would you recommend bc or ganache?
I appreciate any tips/ideas! Thanks so much.
there is a wonderful tutorial on you tube to help with tt, you should watch it....I used bc and it was fine.......I will see if I can find the link for you
here it is
Awesome video! Thank you so much. I get so excited when it comes to cake!
lol, well thats a good thing!
Ganache all the way! It's safer because the ganache sets and holds everything together really well. Doesn't have to be chilled and is better in the heat. Buttercream works as well but i always use ganache.
ganache sets up a lot firmer than bc, so it can help with the security. possible to do it in bc though, so then its a taste and confidence issue!
IMO ganache tastes amazing so it's never a taste issue ^_^
I ALWAYS ice my TT cakes upside down - sooooo easy. I torte, fill, carve the sides (all upside down) then let them settle overnight right side up. Upside down again to ice, chill, and right side up to fondant.
I love the look of ganache! But i find it a bit more costly than bc. Maybe i'll give it try anyway.
Also, I am doing a strawberry cake and the birthday girl requested no chocolate. Do you have a preference as far as brands of white chocolate? Some brands do not melt evenly for me