so I use ganache under all my cakes using the acrylic boards. I used ganache because I like how it protects the cakes and give me sharp edges.
im getting lots of requests for buttercream under fondant.
anyone able to share a recipie with me? I read online equal amounts of butter and powdered sugar!?
I use SMBC for my fillings, would that work? Would it be hard like ganache? And for travelling, would buttercream hold up to hot temps?
thanks in advance!
Hi, I live in the UK and use American buttercream under fondant virtually all the time. I cant advise how it stands up to heat but it works well here. I use half icing sugar (Americans call it powdered sugar I think) to butter. Hope that helps.
I only use swiss meringue buttercream under fondant using the exact technique as ganache. It's a matter of preference but I hate using American buttercream. It's just not smooth enough for me and seems so heavy. Swiss meringue hardens so much better than american buttercream and much easier to use. You get the same results as ganache.
Thanks guys! Appreciate it! :)