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Help! First time Ganaching under fondant!

post #1 of 14
Thread Starter 

So I've been decorating for 2 years now (hobby caker) and recently I've been craving those sharp edges!  I decided to try a white chocolate ganache instead of buttercream.  I watched a few tutorials, and read up a bit on here and when I started to smooth it on my cake it looked great, but as I kept smoothing and working it, the ganache was setting up over my cold cake and making lumps and bumps everywhere!  I don't know what to do!  The more I smooth, it drags the set ganache and makes more lumps!  HELP!  I deliver the cake tomorrow night!  I even tried a hot bench scraper and offset spatula.  Is it possible once it all comes to room temp I can attempt to re-smooth it?

 

Thank You For Your Help!

Valerie Burkett

"Jack of All Trades"

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Valerie Burkett

"Jack of All Trades"

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post #2 of 14

You can't ganache a cold cake , let it come up to room temp and then smooth with a hot spatula and then re ganache to get a smooth finish. 

post #3 of 14
Thread Starter 

How long will ganache last at room temp?  Do I have to make a new batch tomorrow or can I use the leftovers from my failed experiment tonight?

Valerie Burkett

"Jack of All Trades"

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Valerie Burkett

"Jack of All Trades"

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post #4 of 14

Ganache will last for at least a week at room temp ,I've left it out longer in face.  If it is set up too much I just micro it for a few seconds and give it a light stir to re combine.  

post #5 of 14
Thread Starter 

Great!  Thanks for the help!  I'll be sure to report my results tomorrow morning when I try again to smooth it out!

Valerie Burkett

"Jack of All Trades"

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Valerie Burkett

"Jack of All Trades"

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post #6 of 14
Thread Starter 


Here's the result... Ganache issue under control but couldn't smooth my fondant properly. 75% humidity here right now and making my fondant sticky like gum. Overall I'm happy with the way it turned out.

Valerie Burkett

"Jack of All Trades"

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Valerie Burkett

"Jack of All Trades"

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post #7 of 14

looks Great!

post #8 of 14
I'm sure this has been asked before, but can you put ganache under buttercream?
post #9 of 14

You could, although I'm not sure why one would want to.  Like use ganache as the crumb coat?  That'd be one pricey crumb coat!  I believe most of us use it under fondant (or as the stand-alone cake covering) to achieve the crisp edges.

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post #10 of 14
I have never used it. Thought maybe it would be easier to get a nice crisp edge. I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.
post #11 of 14
Quote:
Originally Posted by waggs View Post

I have never used it. Thought maybe it would be easier to get a nice crisp edge. I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.
I don't charge.more. It's assumed it will be needed with most designs, but it's a nice change when I get to do an all bc cake. And no, if you're going to use ganache, don't bother with bc too, ganache the whole thing.
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post #12 of 14
Quote:
Originally Posted by waggs View Post

I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.

 

Agreed that it takes three times longer to get a smooth coat with buttercream.  However I have to mail order and ship to Alaska to get the quality fondant that I want, and it costs tons of money (about $10 a pound for shipping).  So cost is one reason.

 

Some day I will venture into the realm of making fondant at home.  I have learned to make Marshmallow Fondant with my Kitchen Aid mixer, tastes good and only takes a few minutes with the mixer.  I use this only for decorations and have not covered a cake with it yet.  But I am seriously contemplating to try making the fondant with the gelatin and glycerin, as the cost savings may be substantial.  baby steps for me.  Does anyone make their own fondant?

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post #13 of 14
That's the kind of fondant I make, with the.gelatin and glycerin. MFF is a popular version which can be found here. Michelle Foster Fondant.
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post #14 of 14

AZCouture,

 

thank  you for recommending the recipe.  I found it on the cake central website.  I'll give it a try when I round up the ingredients.

ps: Your cakes are simply amazing icon_biggrin.gif beautifully artistic.

 

http://cakecentral.com/a/michele-fosters-fondant

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