Just wondering....I've been working quite a bit with Ganache lately and I am really liking it for covering cakes under fondant. Has anyone switched to Ganache only for under fondant? If so, what do your clients think?
I have just started using ganache, and everyone loves it, especially under fondant.
That's all I use now. My clients LOVE it and it has greatly improved my "canvas" for decorating. I get nice sharp edges.
It's the preferred medium in Australia - and its totally yummmo
Yep, it is expected in Australia and allows you to get a much cleaner, sharper look.
Awesome! Thank you all so much! I do believe I am going to switch to strictly Ganache.
Isn't it more expensive to cover in ganache? Are folks generally ok with paying more for sharp edges? Also, can it be used in hot/humid weather or does it fare similarly to buttercream in this regard? (I don't sell cakes, but I'm kind of in love with the look of ganached cakes...)
It fares far better than buttercream.
The ingredients for ganache are more expensive than for swiss meringue buttercream or american buttercream. However, it takes about 10 mins to make up a batch of ganache in comparison to 45 mins to make a batch of SMBC - so the labour price easily topples the cost of ingredients.
In Australia, ABC is not a desirable buttercream, it is too grainy and sickly sweet for our tastes.
In hot humid weather, people recommend shortening over butter. But as far as shortening (ie Crisco) goes for us, it costs about $17 a 1 pound tub, vs real butter at $3 per pound and chocolate about $5-$6 per pound. (We also think shortening tastes weird and has an unpleasant mouthfeel to us Aussies).
White/Milk choc ganache handles temps comparable to 'butter' buttercream and dark chocolate ganache handles temps comparable to 'shortening' buttercreams.
Sharp edges can be obtained with both SMBC and Ganache - its all in the method.