I'm just wondering if anyone has ever used a ganache as a crumb coat instead of buttercream. I have a sculpted cake coming up next week and was thinking about possibly trying a ganache for my crumb coat. Any thoughts?
I don't use anything other than ganache under fondant. Compared to ganache, buttercream is a complete nightmare (for me anyway).
I'm a ganache girl all the way. I never use buttercream under fondant.
I'd have to agree with the posts above, I recently tried ganache and will never look back..
I have only ever done buttercream. How do you guys do your ganache. Do you make it then and then frost with it when cool, or do you pour it over when it is still thin and warm. I have never heard of doing Ganache under fondant.
I love, love, LOVE ganache. I prefer it over buttercream. It tastes so much better and I find it that much easier to work with too. Myself, I like to use it when it hasn't cooled entirely and smooth it over a cooled cake. It sets as you work and gives a wonderfully smooth finish.
What type of white chocolate do you guys use for ganache? Nestles or some other brand?