Buttercream Vs Ganache

Baking By FutureCakeBoss Updated 6 Mar 2015 , 5:22pm by Gingerlocks

FutureCakeBoss Posted 20 Feb 2015 , 4:35pm
post #1 of 5

AWhat do you guys use for a crumb coat under your fondant? Buttercream or ganache? And why? :)

4 replies
-K8memphis Posted 24 Feb 2015 , 3:21pm
post #2 of 5

swiss mbc -- it's cheaper than ganache and i have to make/use buttercream anyway

Gingerlocks Posted 24 Feb 2015 , 3:56pm
post #3 of 5

I use both depending on what I want or the customer wants; I find there's not a huge difference in the workability at room temperature; there is a price difference, but you just have to pass that on to the customer. 

nancylee61 Posted 6 Mar 2015 , 3:25pm
post #4 of 5

What I would like to know is how much do you put underneath? A coating? Enough so that if people take the fondant off, there is a nice frosting of buttercream  under there? I was just going to ask this question!

Gingerlocks Posted 6 Mar 2015 , 5:22pm
post #5 of 5

I like a nice big layer underneath fondant of either butter cream or ganache..a lot of people don't care for fondant so I like to be fairly generous with the amounts.

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