Can I cover a cake with white/dark chocolate ganache instead of buttercream before covering it with fondant? Has anyone tried this? I would love to hear some tips on what alternative I can use to buttercream as I find buttercream and fondant together way too sweet.
Thank you.
I've never tried it, but I don't know why you couldn't. Probably a whipped ganache that you can spread instead of pour might work a little better. I don't know about the chocolate though, it might show through if you're covering with white fondant. I would just worry more about air bubbles, etc because of the different texture, and you'd have to be extra careful to smooth it before covering to keep wrinkles from showing and corners from tearing. I think I'm on a 60/40% split towards maybe not. If you experiment, let us know how it works out!
-Lori
I had a student that used caramel under fondant. I think ganache should work. Good luck!
Ganache is actually much better than BC under fondant. Just make sure that it sets well before coveriing. Always start with a very thin coat, and build it up gradually to the thickness you want. Snooth each coat with a palette knife dipped in hot water (wipe off excess) and you will get a perfect finish on your fondant every time!
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