Would the bc stick to the ganache and stay put? I need a sturdy cake to travel 4 hours in a car. Anyone ever put the bc on top of the ganache and how did it taste?
I have never done that, but it sounds REALLY good...... I don't know what you are worried about though....... your butter cream alone should be just fine....... make sure you put a good crumb coat on it.....
Cakes don't seem to like all that bouncing around. I think it will cause the filling to bluge even if I crumb coat really good and use a thick dam.
I told the gal whos driving the cake she will have to sign off that the cake was in good condition when she left. Still I want more insurance.
I wouldn't think ganache will hold in a buldge if that is what it is going to do...... and if you are giving the cake to SOMEONE ELSE to make a four hour trip, I would FOR SURE make them sign off on it........
I would do whipped ganache, smooth it on fairly thin but make it look good, cover it in fondant as soon as you can. It hardens up very nicely but it still soft and cut-able, but is sturdy. Regular cooked ganache I would not feel as comfortable with.
I do it often with a stiff ganache. You shouldn't have any problems if your ganache is stiff enough
Stephy, have you ever put buttercream over the ganache? I can't put fondant over the ganache. These guys want a bc cake.
I'm confused. Why would the ganache be more sturdy than buttercream? They both have the potential to melt.
I would like to try ganash instead of buttercream under fondant but I'm worried about refrigeration. Ganash should be refrigerated but fondant doesn't do well with refrigeration. So what do you do then?
I'm sure others with more experience have done this with no problems, but when I did it recently I had huge problems with air bubbles. I made sure everything was sealed and plugged so not to get bubbles, but it seemed the ganache got softer than the buttercream (which was a crusting buttercream) and started to form huge bubbles. And you can't even consider smoothing them because the buttercream starts to slide on the softened ganache & can mix with it. I was able to get the air out & push the bubbles back in with a paper towel, but I won't do that again.
As for flavor, it was very good, but I'll stick with using it as a filling when I am going to cover the outside with buttercream. HTH.
Alery, wow that doesn't sound good either. Maybe I'd better stick with the plain crusting bc and forget the ganache. For some reason I was thinking it would be sturdier. Maybe when it is with the fondant only.
I did ganache under buttercream once. It was for a cake that had to travel 3 hours. I had inteded to use fondant over the ganache, but humidity was wreaking havoc with my MMF. SoI whipped up some BC and voila! It tasted great, everyone loved it.
Thanks Jess155, hummmm, thinking, thinking...