Ganache Vs. Buttercream?

Decorating By KarenOR Updated 29 May 2006 , 11:27pm by KarenOR

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KarenOR Posted 29 May 2006 , 1:53am
post #1 of 10

I'm doing something very similar to this Rubik's Cube cake by edencakes (http://cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=rubik&cat=0&pos=1&search=rubik). Didn't she do an awesome job?

Anyway, she used buttercream for the black and I was toying with the idea of using ganache. Do you think it would work? Would I be able to get as smooth a surface as I would with BC? (not that I am SOO great at smoothing either one). Would it be easy to color the chocolate ganache black?

What do you guys think? I'll be SO glad when my Dad's retirement party is over!

Thanks!

9 replies
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fronklowes Posted 29 May 2006 , 3:27am
post #2 of 10

I don't have the answer, but I'm curious as well so I'm going to give you a bump.

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rlm5150 Posted 29 May 2006 , 2:58pm
post #3 of 10

I would think that bc would be easier, but I don't know for sure. So, here's a bump.

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regymusic Posted 29 May 2006 , 3:23pm
post #4 of 10

It really looks this cake has a buttercream base and is covered in fondant. So you could cut the different color squares out of fondant and let them dry for about half an hour so the squares are easier to work with and remain "flatter" when placed on the cake. Then you could cut strips of pre-purchased black fondant as the trim. Again I would let the strip set (dry) for about 10 min before placing on the cake. This is one option of many that would work.

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KarenOR Posted 29 May 2006 , 4:30pm
post #5 of 10

Edencakes did it with black BC and then fondant squares, but it make work to do the black strips, too.

Still, I wonder if ganache would work....anyone?

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KarenOR Posted 29 May 2006 , 10:58pm
post #6 of 10

Bump.

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Doug Posted 29 May 2006 , 10:59pm
post #7 of 10

ganache is a poured covering...so can't really control it's shape or where it goes too much.

BC or fondant better choice.

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KarenOR Posted 29 May 2006 , 11:08pm
post #8 of 10

Really? I've never done it poured. I've only ever made it from recipes where it comes out thicker, almost like buttercream.

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rlm5150 Posted 29 May 2006 , 11:12pm
post #9 of 10

Karen, if you use more cream than chocolate than you will get a thinner, pourable consistency.

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KarenOR Posted 29 May 2006 , 11:27pm
post #10 of 10

Okay, then is the opposite true? I want to be able to use it and square it off well. If I hadd more chocolate, then will I have a nice spreadable icing?

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