For my dads birthday at the end of the month, I want to make him a standing beer glass cake but I'm not sure weather to cover the cake with buttercream before the fondant or ganache then fondant?
I have never worked with ganache before so I can't compare the two.
I was hoping someone who has done something similar might be able to advise me.
I am worried that the fondant might slide if I use buttercream, but could the same happen with ganache? And is ganache as easy to apply as buttercream?
AI think that either one will be fine under fondant. Just make sure you use a decorators buttercream if you use that. Ganache is simpler in my opinion( it only has two ingredients) and goes on very smooth! I prefer to lay fondant over a ganache. :) Check out my heart cake. That was ganache under the fondant and very smooth. Good luck to you!
I would recommend ganache . I use a ratio of 300ml or cream to 1 kg of choc and it works well every time. I find it hardens up really well overnight and this means that you are applying your fondant over a nice firm base. It is also easier in my opinion to get 'hard' edges with ganache. It also helps to hold cakes together - meaning for your beer glass cake it would provide another layer of support. Cant wait to see the finished product! xx
Ganache every time for something like this for me.
Thank you so much for your replies!
I was thinking ganache would be better, I have read so much about it, and people recommend it all the time for this sort of cake but I have never used it myself and was worried that it might be difficult for a newbie like me!
I think I will definitely give it a go though as I am worried buttercream might be too soft and make the fondant slide.
I am making it at the end of Feb, I will post a pic when it's done (unless it's a disaster, then I might just pretend I never mentioned making it, )
Thanks again x