Which is better/easier? I have tried buttercream and it squished out the bottom of my cake, so I'm tempted to try ganache. Which do you all prefer?

I've only used BC so can't comment on whether it's better than ganache, but if your BC squished out the bottom, I think there might have been too much BC on your cake. I attended a demo by Nicholas Lodge this past week and he specifically said that the tendency is to have too much BC underneath fondant. HTH

I've only used BC so can't comment on whether it's better than ganache, but if your BC squished out the bottom, I think there might have been too much BC on your cake. I attended a demo by Nicholas Lodge this past week and he specifically said that the tendency is to have too much BC underneath fondant. HTH

depends i guess, there are alot of people who think ganache works fantastic to give you nice crisper edges on the cake but i find ganache a bit too rich for me so i still prefer to use buttercream.

My last cake i just did i used buttercream underneath the fondant but only did like a thin crum coat layer and got nice edges on the cake and it didn't ooze out the bottom at all so like previously said you may have used too much buttercream and also if it is a crusting recipe let it crust a little then spritz with a little water then put the fondant on.

I would never use anything but ganache now. You can put it on as thick or thin as you want and it gives you a lot better finish and never squishes out the bottom. Ganache all the way!

I recently tried ganache under fondant and it's definitely the way to go. I put a fairly thick layer on, smoothed it, and put a very thin layer of fondant over it. No sagging corners, no air bubbles, and no squishes at the bottom.

The ganache is much easier for me, but it is rich and I don't have a local source for white chocolate, so it is also a lot more expensive than buttercream.

I have found that lots of people still want buttercream on their cakes. Using a thinner layer works better, but ... lots of people still want buttercream on their cakes! Sharon Zambito puts her cakes in the freezer for 10 minutes to let the buttercream stiffen up a little bit, then says to work fast! If you can get your fondant done before your buttercream softens back up, it works great.

I have never used ganache under fondant before, and after reading everyone's post, I am tempted, can someone give me a good recipe to use? Also, how long do you wait to cover the cake with MMF after you put the ganache on the cake. Thanks so much!!!

Veronica

I have never used ganache under fondant before, and after reading everyone's post, I am tempted, can someone give me a good recipe to use? Also, how long do you wait to cover the cake with MMF after you put the ganache on the cake. Thanks so much!!!

Veronica

You want my opinion?

Well, I will never use buttercream after trying ganache. Ganache=heaven.

for me, i prefer ganache... with our hot climate, its much reliable than buttercream... and i find it easier to have a even, clean and sharp edges when i use ganache...

Maimai, perhaps you can help me with the answer to a question about ganache? In your experience, up to what temperature would you feel safe having a fondant-covered, white chocolate ganache cake out in? I have an outside wedding in August that I'd like to use white choc ganache under fondant but I don't know if it will melt or not...it could be up to 90 degrees or so, what do you think? Anyone?

hi toptier. i only used dark choc ganache. and our highest temp here is 33 deg C. i havent encountered any melting or anything. sorry i cant be of any help with regards in using white choco ganache under fondant. maybe you can make a dry run. just make a 6" cake or smaller then cover it in white choco ganche and fondant then try to leave it outside just to make sure.

i am wondering... lilttle bit confused. what would you decorators.. do , if YOUR clients . say. i want buttercream under my fondant cake. that i am paying you to do.. i don,t like ganache,etc.. what them..? would you still make the cake. and make the money.. or would you tell them to go elsewhere?

Thanks for sharing your experience with it Conchita. It sounds like I need to try ganache instead of buttercream under my fondant.

When using ganache, does the cake need to be refrigerated?

Many people said it doesn't need to be refrigerated but I refrigerate it anyways--only because I refrigerate all my cakes.

Think I have covered the ..... does it need to be refrigerated? ... in about 5 other threads - but NO is the simple answer!

Aussies summers are always in the high 30's and last summer we had days of temps in the high 40's ..... CELCIUS THAT IS!

Most venues are air-conditioned as are most homes (even if it is only a room or two) I have never had any problem with ganache in the heat but it should be noted that white chocolate ganache is the least stable of all (hence the need to increase the ratio to 3:1)

Ganache under fondant here in Australia is the NORM for the top-end decoraters - although it is also very rare to see a buttercream coated sponge cake here anyway! MUDCAKES , all varieties, ganache and fondant!

What Pam said.