AnimalGirl91 Posted 30 Apr 2013 , 12:27pm
post #1 of

I had a lady call last week wanting a cake for a friends birthday, she had originally picked chocolate mud with choc ganash under fondant, but has just called and has said her friend has decided she does not want chocolate (does not like it all that much) i said no prob we can go a vannila cake. i hung up and thought SH** I ALWAYS  cover my cake in ganash. butter cream i find is very unstable and soft and this lady doesnt like white chocolate either icon_surprised.gif What the hell can i put under my fondant thats going to smooth out like gnash does??? Thank you xxx 

14 replies
rowantree Posted 30 Apr 2013 , 2:37pm
post #2 of

I guess you should bite the bullet and make up a small batch of Wilton Buttercream--all you need is a thin coat of it, so its softness shouldn't affect the fondant. Maybe your previous experiences with unstability was because you used too much?  I've also heard of marzipan being used under fondant--have you ever tried that?

ddaigle Posted 30 Apr 2013 , 2:53pm
post #3 of

Why not make a white chocolate ganache?

AnimalGirl91 Posted 30 Apr 2013 , 3:03pm
post #4 of

AThe lady doesnt like white choc and my white choc ganash splits ... ive never been successful with it. i may have to go buttercream but a smaller amount .... thank ladies xx

still_learning Posted 30 Apr 2013 , 3:15pm
post #5 of

AI always use IMBC under fondant and it works great. I highly recommend either IMBC or SMBC.

scrumdiddlycakes Posted 30 Apr 2013 , 3:19pm
post #6 of

I'd suggest IMBC as well, I always use it under fondant, never had an issue.

AnimalGirl91 Posted 30 Apr 2013 , 4:01pm
post #7 of

AAt the risk of sounding like a complete moron, may i ask what IMBC is? I Know what SMBC is i guess ive been afraid to make it. Is it difficult? X

gbbaker Posted 30 Apr 2013 , 4:27pm
post #8 of

I do the Toba Garrett spackle and than IMBC over that.

JSKConfections Posted 30 Apr 2013 , 4:32pm
post #9 of

IMBC  ---  Italian Meringue Buttercream. icon_biggrin.gif  There are a bunch of recipes on here.

dawnybird Posted 30 Apr 2013 , 4:49pm
Quote:
Originally Posted by gbbaker 

I do the Toba Garrett spackle and than IMBC over that.


Toba Garrett spackle??? Wha?

rowantree Posted 30 Apr 2013 , 6:39pm
Quote:
Originally Posted by dawnybird 


Toba Garrett spackle??? Wha?

It's almost like cake ball stuff:

 

Cake Spackle Recipe

3-4 cups of cake crumbs
1/2-3/4 cups buttercream

Mix all the ingredients to form a thick paste. If the paste is too stiff, add more buttercream to soften. I use to fill in between the cake and to bring the crack level. Let dry. Then, ice cake with regular buttercream. It's also used to fix cracks in cakes, too. Let it dry after applying it.

Letty38 Posted 30 Apr 2013 , 7:03pm

A

Original message sent by dawnybird

Toba Garrett spackle??? Wha?

Here are a few pictures of cake spackle on an older thread. I haven't tried it yet, but will certainly try next week :)

http://cakecentral.com/t/665482/cake-spackle-wow

Snowflakebunny23 Posted 30 Apr 2013 , 8:26pm

AIf you had the time, you could go down the royal icing route? Instead of doing the whole lot in Royal (and needing a chainsaw therefor to cut it!), you could do a base layer of fondant over a thin later of buttercream and then cover it in a thin later if royal. Royal would cover any imperfections if your base isn't perfect? :-)

AnimalGirl91 Posted 1 May 2013 , 1:12am

AOmg!!! I LOVE this spackle idea!!!!! It look great.

AnimalGirl91 Posted 1 May 2013 , 1:14am

AWhen you say let dry? Do you mean just on the kitchen bench or to set in the fridge?

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