valerieburkett Posted 3 Aug 2013 , 4:51am
post #1 of

So I've been decorating for 2 years now (hobby caker) and recently I've been craving those sharp edges!  I decided to try a white chocolate ganache instead of buttercream.  I watched a few tutorials, and read up a bit on here and when I started to smooth it on my cake it looked great, but as I kept smoothing and working it, the ganache was setting up over my cold cake and making lumps and bumps everywhere!  I don't know what to do!  The more I smooth, it drags the set ganache and makes more lumps!  HELP!  I deliver the cake tomorrow night!  I even tried a hot bench scraper and offset spatula.  Is it possible once it all comes to room temp I can attempt to re-smooth it?

 

Thank You For Your Help!

13 replies
Chellescakes Posted 3 Aug 2013 , 5:26am
post #2 of

You can't ganache a cold cake , let it come up to room temp and then smooth with a hot spatula and then re ganache to get a smooth finish. 

valerieburkett Posted 3 Aug 2013 , 5:52am
post #3 of

How long will ganache last at room temp?  Do I have to make a new batch tomorrow or can I use the leftovers from my failed experiment tonight?

Chellescakes Posted 3 Aug 2013 , 6:29am
post #4 of

Ganache will last for at least a week at room temp ,I've left it out longer in face.  If it is set up too much I just micro it for a few seconds and give it a light stir to re combine.  

valerieburkett Posted 3 Aug 2013 , 8:14am
post #5 of

Great!  Thanks for the help!  I'll be sure to report my results tomorrow morning when I try again to smooth it out!

valerieburkett Posted 4 Aug 2013 , 2:45am
post #6 of

A[IMG]http://cakecentral.com/content/type/61/id/3070801/width/200/height/400[/IMG]

Here's the result... Ganache issue under control but couldn't smooth my fondant properly. 75% humidity here right now and making my fondant sticky like gum. Overall I'm happy with the way it turned out.

savannahquinn Posted 4 Aug 2013 , 3:12am
post #7 of

looks Great!

waggs Posted 4 Aug 2013 , 3:23am
post #8 of

AI'm sure this has been asked before, but can you put ganache under buttercream?

ajwonka Posted 4 Aug 2013 , 3:27am
post #9 of

You could, although I'm not sure why one would want to.  Like use ganache as the crumb coat?  That'd be one pricey crumb coat!  I believe most of us use it under fondant (or as the stand-alone cake covering) to achieve the crisp edges.

waggs Posted 4 Aug 2013 , 4:05am

AI have never used it. Thought maybe it would be easier to get a nice crisp edge. I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.

AZCouture Posted 4 Aug 2013 , 6:49am

A

Original message sent by waggs

I have never used it. Thought maybe it would be easier to get a nice crisp edge. I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.

I don't charge.more. It's assumed it will be needed with most designs, but it's a nice change when I get to do an all bc cake. And no, if you're going to use ganache, don't bother with bc too, ganache the whole thing.

MBalaska Posted 4 Aug 2013 , 7:04am
Quote:
Originally Posted by waggs 

I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.

 

Agreed that it takes three times longer to get a smooth coat with buttercream.  However I have to mail order and ship to Alaska to get the quality fondant that I want, and it costs tons of money (about $10 a pound for shipping).  So cost is one reason.

 

Some day I will venture into the realm of making fondant at home.  I have learned to make Marshmallow Fondant with my Kitchen Aid mixer, tastes good and only takes a few minutes with the mixer.  I use this only for decorations and have not covered a cake with it yet.  But I am seriously contemplating to try making the fondant with the gelatin and glycerin, as the cost savings may be substantial.  baby steps for me.  Does anyone make their own fondant?

AZCouture Posted 4 Aug 2013 , 7:07am

AThat's the kind of fondant I make, with the.gelatin and glycerin. MFF is a popular version which can be found here. Michelle Foster Fondant.

MBalaska Posted 4 Aug 2013 , 7:25am

AZCouture,

 

thank  you for recommending the recipe.  I found it on the cake central website.  I'll give it a try when I round up the ingredients.

ps: Your cakes are simply amazing icon_biggrin.gif beautifully artistic.

 

http://cakecentral.com/a/michele-fosters-fondant

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