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What to use under fondant
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I've been using ganache under my cakes for the past 3 weeks and I love it!!! I probably will never use buttercream under my fondant ever again
it makes for a perfect surface for the fondant. I still use buttercream between the layers but I crumb coat with ganache and then I do a second coat, let it harden over night or in the refrigerator then I go back over it with a hot spatula.
I have tried the white and milk chocolate ganache, but I prefer the chocolate ganache. For some reason the white ganache doesnt set up as hard.
Thank you so much gor your help
Yes, it can be stored just like you would your regular buttercream cakes. Just be careful if you store your ganached cake in the fridge, wou want to bring it to room temp or wait for the condensation to evaporate before covering with fondant,
I dont store my filled and crumb coated cakes in the refrigerator, unless its small, because I dont have the fridge space. After I fill and gananche my cake I leave it on my dining room table to set overnight. Then the next day I use the hot spatula method to smooth, and then I cover with fondant,
I bake my cakes about 3 or 4 days in advanced so I cant really attest to a 5 day waiting period. But it should be fine as long as your not using perishable fillings