Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
This the mud cake I have tasted and it was soooooo good! http://www.cakesandmore.org/blog/2008/09/chocolate-mud-cake-with-ferrero-rocher-filling/ . I want to try that Ferrero Rochere filling sometime soon too!
The website for the mud cake is down. Can you post the recipe please?
I had an idea...has anyone ever used ganache around the sides only, like an extra external dam to help stop buldges or leakage? That is if ganache is not wanted as the main icing.
I'm thinking that I have a cake due this weekend, customer doesn't want too sweet, so i'm going with SMBC. She wants a strawberry filling with whipped icing. I made the filling from scratch, and dont want it to ooze out. I might try some white chocolate ganache around the outside filling line only, let set and then cover with SMBC. Just a thought, ganache does get expensive, but I loveee the results.
I actually do this all of the time. If I put in a heavy filling and dont want to leave it out to set so that the extra filling will run out, I just put a coat of ganache around the cut edges and presto- I have never had a heavily filled cake buldge out yet!
I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys 
I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys
Depends on how long you wait before you cover with fondant. The ganache will firm up and feel dry to the touch pretty quick and then the fondant won't stick very well. You can just lightly mist the cake with water (or brush some on) and that should be enough to get it to stick.
I'm intrigued. Can't wait to try this. BC is too sweet!
I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys
Depends on how long you wait before you cover with fondant. The ganache will firm up and feel dry to the touch pretty quick and then the fondant won't stick very well. You can just lightly mist the cake with water (or brush some on) and that should be enough to get it to stick.
so, you would ganache the cake and mist that before fondant if too dry?
I would have thought that the fondant could go straight over the ganache
Do I really have to put something sticky on the ganache, and then the fondant or can I skip this step?
Thanks guys
Depends on how long you wait before you cover with fondant. The ganache will firm up and feel dry to the touch pretty quick and then the fondant won't stick very well. You can just lightly mist the cake with water (or brush some on) and that should be enough to get it to stick.
so, you would ganache the cake and mist that before fondant if too dry?
Exactly 
[quote="calicopurr"]
This the mud cake I have tasted and it was soooooo good! http://www.cakesandmore.org/blog/2008/09/chocolate-mud-cake-with-ferrero-rocher-filling/ . I want to try that Ferrero Rochere filling sometime soon too!
The website for the mud cake is down. Can you post the recipe please?[/quote
I found that the website was down, also, but "Googled" the recipe and found it on many, many sites. This candy bar is not familiar to me, but since Cadbury makes it, I suspect it will be available around Valentine's Day! It is on some major ordering sites, but very expensive!
THANK YOU SO MUCH FOR THE TIP IN USING GANACHE INSTEAD OF BUTTERCREAM .I TOO HAVE HAD A PROBLEM WITH BULGING .NOW IM ADOPTING THAT METHOD TOO.
Is there a way to achieve the same results for those who can not eat chocolate?
white chocolate is not like chocolate made from cocoa beans. There's no 'chocolate' in it.
I''m sorry if this question has been asked and answered, but do you have to let your cakes settle when covering with ganache, or can you skip the settling step?
The past 2 fondant cakes I've made I've noticed everyone only ate some of the fondant for it's to sweet with the buttercream. I found a ganche recipe on here that uses bittersweet chocolate would that be okay for an entire cake?
Can someone post the exact recipe you guys have used and it didn't turn out to stiff??
I'm making a ninja turtle cake this weekend for 45 people (i guess technically 3D) and want it to be perfect to I'm know debating between ganache and buttercream for this cake. Originally i was going to fill my marble cake with ganache crumb coat with vanilla buttercream and cover with fondant.
Really appreciate the help I looked through 5 to 7 pages but theres so many I could find it here. Thanks!!
Hello, I know this is alittle late as your post was in 09, and this is truly a dumb question but after you melt the chocolate where do you let it sit? won't it get rock hard? I just covered a cake in fondant using satin ice yesterday and it was a disaster! Bumpy, floppy, just a mess. Granted it's only my 2nd time ever covering a cake. I was so stressed out, I had to tear it all off reroll more fondant and go again. The 2nd go round wasnt so bad although I covered all the discrepancies with more fondant decorations but still I want to get this down.
Thanks for any help :)
Hamtrina, I don't know where you are, but Barnes & Noble has had that book very cheap for a while (since it's such an old book).
Everything is explained in that book.
Here's a few tutorials.
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
MikeRowseHunny did you mix the melted choc and cream and then leave in the fridge overnight to set before spreading onto the cake?
I love this idea coz i was going to originally use buttercream under the fondant but this sounds so much better, and since i've never made ganache i'm really looking forward to making it
MikeRowseHunny did you mix the melted choc and cream and then leave in the fridge overnight to set before spreading onto the cake?
I love this idea coz i was going to originally use buttercream under the fondant but this sounds so much better, and since i've never made ganache i'm really looking forward to making it
Then it would serve you well to follow the links provided by imagenthatnj in the post right before yours.
Can Milk Choc be used for making ganache?
Sweetheart 1978 yes milk choc can be used in ganache. The other day I mixed milk choc & white & it came out a beautiful caramel flavour.
I decided to make a cake with ganache under the fondant. I also used ganache as the filling between slices, but for some reason when the cake was cut the ganache and cake separated!! is there something i can do to keep the ganache sticking to the cake or am i doing something wrong? i used the 3:1 ratio using milk choc for the ganache. Would love some advice please xx
A
Original message sent by MikeRowesHunny
Yep, I used a mini wondermold cake - it was perfect!
What is a mini wondermold cake and what is it used for? I can get the Planet Cake book from Amazon or Ebay right?
AHow much genache do I need separately for a 10 in, an 8 in and a 6 in round? Is their a formula?
A"there"..not their...sorry....trying to rush to work!
Soldiernurse, the artandappetite link above for the tutorial on ganache has the answer to that question. Rylan answered the exact same question for someone else.
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