Ganache V Buttercream?!

Decorating By ChelleW Updated 13 Apr 2011 , 5:56am by ChelleW

ChelleW Posted 13 Apr 2011 , 4:33am
post #1 of 5

As a complete newbie I am trying to decide which is the best to use under fondant. I have a few buttercream recipes - one using creme cup and acti-white and one with butter - which is best? I have read that ganache gives a more stable layer in the heat and also allows for thinner fondant but it seems a bit tricky and time consuming with the need for overnight chilling? Any ideas or foolproof recipes would be greatly appreciated! icon_confused.gif

4 replies
Marianna46 Posted 13 Apr 2011 , 5:04am
post #3 of 5

In my hot and humid climate, I only use ganache. Buttercream is too moist and makes the fondant melt. And I never chill a cake I'm putting fondant on because a cool/cold cake causes condensation to form on the fondant, which also melts it. What can I say, humidity is fondant's worst nightmare!

ChelleW Posted 13 Apr 2011 , 5:56am
post #5 of 5

Thank you so much for all of your help! The inspired by Michelle link answered all of my questions and was relevent to Australian weather too which was great!! I can see why this site is so addictive! icon_biggrin.gif

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