Never Using Bc Again Under Fondant
Decorating By MikeRowesHunny Updated 28 Aug 2016 , 4:27pm by yortma
WOW! Stunning!
The ganache helps keep bulges from happening doesn't it?
Definitely - it won't shift at all once it's set!
That's so beautiful...I love the topper, and there's cake under it right?
Yep, I used a mini wondermold cake - it was perfect!
OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?
Can anyone answer this??.....I would like to know too please 
OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?
Can anyone answer this??.....I would like to know too please
Yes.
OK--to clarify: you measure the cream in a measuring cup (21 fluid oz.), and you weigh the chocolate (42 oz.) Is that right?
Can anyone answer this??.....I would like to know too please
Yes.
Thank You
Question 2: Anyone know what the weight conversion for 21 fluid oz to grams? TIA!!! 
AHHHH!!! Never mind never mind! I found it...
1 ounce = 28.3495231 grams
for anyone else who was wondering...
Your cake turned out beautifully! I can see why you are now a fan of the ganache. I'm going to have to try it again - this time the right way! 
I love using ganache as a base under fondant! It works SO much better than buttercream. I'm surprised more of you haven't tried it, yet! I like it, mostly, because it really holds the shape of the cake well, thus making sharper corners.
I'm starting at my wedding cake for tomorrow that I just finished wondering why I didn't use ganache underneath. The fondant looks so bumpy! I wouldn't have that problem if I had used ganache.
This thread reaffirms my love for ganache! Thx!
bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!
I noticed you used different fillings, what did you use as a dam?
am gonna go back and look at your cake and drool.
bonjovibabe, OMG!!!!!!!! That cake looks soooooooooo beautiful! SO simple, very elegant... just PERFECT!
I noticed you used different fillings, what did you use as a dam?
am gonna go back and look at your cake and drool.
Oh, I'm a bad girl, I never dam my cakes ! Then again, I use SMBC, BC or ganache all the time, I don't use fruit fillings or such! I just push down on the layers once filled to squish it out of the sides a bit and take off the excess with a spatula. Once the ganache is on and set, you won't have a problem with filling ridges anyway, nothing will get through that stuff!
Bonjovibabe.........................WOW was that cake GORGEOUS!!!!!! What type of fondant did you use? Was those 100 gumpaste roses included in your price of you charge seperate for those?
Yes, the roses were part of the price. I use Icecraft sugarpaste (fondant). It is a British make and it is the best tasting fondant I have ever used, it has an almost creamy taste & texture - divine! It's so silky smooth too.
I would think heavy cream would be what we should use. Check the lable for the fat content. But I have read that heavy cream and whipping cream are essentially the same thing. Though I have to try mine with a vegan soy replacement and vegan chocolate..LOL I've made truffle filling which is quite similar so we will see how this goes.
This is a nice read.
http://www.foodsubs.com/Dairyoth.html
Question! Do you put a layer of buttercream down first then put the ganache or just all ganache?
Question! Do you put a layer of buttercream down first then put the ganache or just all ganache?
just ganache for me
1 part cream (35% fat) to 3 parts white chocolate. Melt and leave overnight to set up to a spreadable consistency. It will then set up even further on the cake (solid but not hard hard - much better than buttercream!). I was certainly getting some funny looks in the grocery line last night as I was stood there with my 1.5kg of white chocolate (15 bars) & 500ml carton of cream lol!
OK, so you answered my question. I was wondering if you whipped the ganache or not. It seems as if you do not. Do you spread something onto the ganache to help the fondant stick?
I have a question....I live in California and the whipping cream I buy only has 9% fat. Where do I purchase cream that has 35% fat and what kind is it? Are the recipes that are included in this thread specifically to be used as a crumbcoat...I mean, if I wanted to try the pourable ganache not wanting to use under fondant, is the ratio the same?
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