beckybakes617 Posted 4 Jul 2013 , 2:16pm

I really want to use ganache as I rely on this to get my edges really sharp, however, the person I'm making the cake for requested butter cream, only problem is I absolutely hate working with butter cream, as have had no luck with it on my cakes which are covered in fondant.

 

Sooooo, I was wondering whether it's possible to fill cake with butter cream and then go round with a thin layer of ganache (white chocolate) to set up nice and firm for me to apply the fondant?

 

I have looked as SMBC but when watching tutorials it seems so soft to work with as opposed to ganache. So anybody tried this method :)

14 replies
sixinarow Posted 4 Jul 2013 , 2:49pm

You can, try to roll your fondant as thin as possible. Here's a thread that talks about buttercream under ganache.

 

http://cakecentral.com/t/689296/ganache-over-buttercream

 

HTH

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beckybakes617 Posted 4 Jul 2013 , 2:54pm

Thank you for the link, doesn't seem like many people have attempted ganache over butter cream though, I don't know why as it make sense and would be cheaper :S

sixinarow Posted 4 Jul 2013 , 3:00pm

I skip the buttercream and just use ganache when I can. All 3 layers (buttercream+ganache+fondant)make a really heavy (and super rich) cake! Humidity where I live is really high and I get nervous about buttercream under ganache, afraid it will slide!! But, I like the richness, and my kids do too, so I use the 2 in combination a lot for cakes I make for us!

beckybakes617 Posted 4 Jul 2013 , 3:14pm

I thought if I used butter cream and went over the top with ganache it would set so humidity wouldn't be a problem, or is that where I'm being a bit naive :) 

thecakewitch Posted 4 Jul 2013 , 3:26pm

A

Original message sent by beckybakes617

I really want to use ganache as I rely on this to get my edges really sharp, however, the person I'm making the cake for requested butter cream, only problem is I absolutely hate working with butter cream, as have had no luck with it on my cakes which are covered in fondant.

Sooooo, I was wondering whether it's possible to fill cake with butter cream and then go round with a thin layer of ganache (white chocolate) to set up nice and firm for me to apply the fondant?

I have looked as SMBC but when watching tutorials it seems so soft to work with as opposed to ganache. So anybody tried this method :)

Any buttercream made of real butter will harden up once cold, including SMBC. SMBC as a filling, then ganache as crumb coat will work. I do it all the time.

sixinarow Posted 4 Jul 2013 , 3:36pm
Quote:
Originally Posted by beckybakes617 

I thought if I used butter cream and went over the top with ganache it would set so humidity wouldn't be a problem, or is that where I'm being a bit naive :) 

I'm just a big chicken... I  had the buttercream and ganache peel away from the side of a cake once. It was probably my error with choosing the wrong buttercream recipe, and it was CRAZY humid, but I'm scared to death of it happening again!! That's why I skip the buttercream and just use ganache to crumb coat. Still get the crisp edges and I don't worry about it peeling off! icon_razz.gif

beckybakes617 Posted 4 Jul 2013 , 3:37pm

When I've used BC before I just used unsalted butter and Tate & Lyle Icing Sugar, I take it this is not the SMBC as this uses egg whites? 

beckybakes617 Posted 4 Jul 2013 , 3:39pm

Oh no, this will most probably happen to me too! :P 

Maybe I could just fill it with butter cream, instead of going around the whole cake, freeze it and then add white chocolate ganache, hopefully with no peeling effect!

sixinarow Posted 4 Jul 2013 , 3:40pm
Quote:
Originally Posted by beckybakes617 

When I've used BC before I just used unsalted butter and Tate & Lyle Icing Sugar, I take it this is not the SMBC as this uses egg whites? 

I use meringue powder in my American Buttercream recipe and in the summer, if I cover a cake in buttercream, I use a recipe that is half high-ratio shortening and half butter. It holds up SO much better to heat and humidity!

sixinarow Posted 4 Jul 2013 , 3:45pm
Quote:
Originally Posted by beckybakes617 

Oh no, this will most probably happen to me too! :P 

Maybe I could just fill it with butter cream, instead of going around the whole cake, freeze it and then add white chocolate ganache, hopefully with no peeling effect!

I use a really stiff buttercream dam, then you can fill it with whatever you want!  Here's a link to a video tutorial by Inspired by Michelle, about using ganache as a crumb coat. I love her technique and have had great results with it. She is in Australia (hot and humid) most cake decorators there use ganache instead of buttercream under fondant. It's a 3 part series, the link I'm sending you is part 2.

 

http://www.youtube.com/watch?v=OgrXxYLm0Sk

beckybakes617 Posted 4 Jul 2013 , 3:54pm

Do you have the recipe for the butter cream you use at all? :) I'm just trying to work out whether I'm on the same wave length as you, because I'm from the UK and different terms and all icon_smile.gif I'm thinking your recipe you use may be the SMBC I'm thinking of.

sixinarow Posted 4 Jul 2013 , 3:55pm
Quote:
Originally Posted by beckybakes617 

Do you have the recipe for the butter cream you use at all? :) I'm just trying to work out whether I'm on the same wave length as you, because I'm from the UK and different terms and all icon_smile.gif I'm thinking your recipe you use may be the SMBC I'm thinking of.

Sure, pm me and I'll share it with you!

beckybakes617 Posted 4 Jul 2013 , 3:58pm

Thank you

Chloezee Posted 6 hours ago

I have now totally found that brides and others do NOT like that hard outer shell especially if it is so thick and even especially if it's used as a filling as well. My family no longer wants it at all. BUT I do feel that it protects a cake so I am trying to find a way to just put the thinnest possible layer over the cake and that OVER my buttercream. I reckon if I use a thick acetate and cellotape it all around with room to spar just pour it in (also will then save all that awful time to get it perfectly smooth - whipped ganache with butter in is perfect for inside a cake but this very hard ganache looks nice but is not a hit with brides. Takes me a full morning to upside down it and scrape and scrape and warm up again and scrape. There HAS to be a better way!!!!! ANY other very good chocolate visionaries out there?  My son said to get a thin steel ring to fit around each tear and then pour in because it will come off so easily with a warm cloth then, but that's a huge cost to have those made for every tier size and then to let of the same steel a flat ring made that would drop down on the lot and voila you have a smooth top as well???? what say ye? It's just that they all say that soft delicious cake is chewed away on hard chocolate. SAWWWRY!!! to all the ganache officionado's.

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